Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- Wash the chicken hearts and trim off excess fat.
- Press the garlic clove. Heat a pan over medium-high heat, add the chicken hearts, and brown for 3-4 minutes per side. Add the pressed garlic and cook for 1 minute. Deglaze with the white wine, then add the chicken broth and some thyme. Reduce heat to low and simmer for 75 minutes.
- Stir in the cream and some lemon juice. Grind the pimento, salt, and pepper together and stir into the pan. Simmer for 2 minutes.
- Cook the spaetzle according to package directions (typically 3-5 minutes until tender).
- Taste the chicken hearts and adjust seasoning with salt and pepper as needed.
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