Summary

Ingredients

• 1 kg heart (s) (chicken hearts)
• 1 large onion (s)
• 2 bell peppers, red and yellow
• 100 g bacon, mixed
• 0.5 liter ½ chicken broth
• 1 shot red wine
• some marjoram
• salt and pepper
• 1 tablespoon paprika powder, hot (possibly Pimentón de la Vera822;)
• some clarified butter

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Instructions

1. Clean the hearts (cut off the skin and the ends of the veins), fry them with the finely chopped onion, bacon and bell pepper in a little oil or clarified butter. Deglaze with a dash of red wine and let it reduce.
2. Pour in the broth, add the paprika powder and marjoram and let simmer for about 20 minutes. Season to taste with salt and pepper.
3. Thicken the sauce to taste. A dash of cream at the end does not harm the sauce.
4. Side dish: mashed potatoes, baguette, pasta, rice,