Braised Chicken Hearts in Cream Sauce with Spaetzle

Summary

Ingredients

• 400 g chicken hearts
• 200 ml cream
• 1 shot white wine
• pimento
• salt and pepper
• some thyme
• 1 clove garlic
• 3 teaspoons tomato paste
• 100 ml chicken broth
• some lemon juice
• 350 g spaetzle

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Instructions

1. Wash the chicken hearts and cut off the fat.
2. Now fry the chicken hearts and add the pressed garlic clove. Then deglaze with white wine and pour on the chicken broth. Let everything stew over a low heat for about 75 minutes.
3. Then pour on the cream and add a little lemon juice. Grind the spices in a mortar and add.
4. Now take the spaetzle out of the package and cook.
5. If necessary, season the hearts to taste.