Summary

Ingredients

• 400 g chicken heart (s)
• 400 g chicken liver (s)
• olive oil
• 1 medium onion (s)
• 1 shot sweet wine (Vin Santo), alternatively sherry
• 1 glass white wine
• 150 ml broth
• 2 bay leaves
• 0.5 ½ chilli pepper (s), rather less
• 10 sage leaves, fresh
• pepper
• nutmeg
• sea-salt

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Instructions

1. Heat the olive oil in a large casserole and briefly fry the bay leaves and chilli pepper in it. (Be careful not to use too much chilli!). Then brown the hearts in it for five minutes over high heat, turning occasionally. Cut the livers into large pieces, add and roast on both sides over a low heat. Cut the onion into thin rings, add and roast briefly. Season with pepper and sage.
2. Deglaze with the Vin Santo or sherry and let reduce. Deglaze with half of the wine and reduce too. Add the stock and the rest of the wine and cook covered for 10 minutes on a low heat. There should only be a little strong sauce. Finally season with nutmeg and season with salt.
3. White bread goes well as a side dish.