Braised Chicken Hearts in Cream Sauce with Spaetzle
by Editorial Staff
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
- 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 cut off the fat.
- 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.
- Then pour on the cream and add a little lemon juice. Grind the spices in a mortar and add.
- Now take the spaetzle out of the package and cook.
- If necessary, season the hearts to taste.
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