Chicken Hearts


Rating: 4.50 / 5.00 (2 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:
















Instructions:

Rinse the chicken hearts well, removing the white strand. Cut the turkey hearts into small cubes, removing everything white together. Season the meat with salt and pepper. Remove the skin from the onion and dice it. Cut the bacon into strips and fry briefly with the paradeis pulp. Add the onion and the heart meat and sauté. Then add thyme, bay leaf spices, silver onions and red wine and stew for 40 minutes at low temperature. Season with mustard and tomato ketchup.

Pour the sauce through a sieve into a hand mixer and mix briefly with the cold butter. Arrange in a baking dish together with the hearts.

Entrée: Cream of herbs soup

Main course: Chicken hearts with long grain rice

Dessert: Fruit jelly **

Our tip: Use bacon with a subtle smoky note!

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