Summary

Ingredients

• 500 g offal (fresh chicken hearts)
• 2 onion (s), red
• 1 clove garlic
• 0.5 ½ bunch parsley
• 2 tablespoon olive oil
• Salt and pepper, black from the mill
• 200 ml wine, red, dry
• 200 g whipped cream

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Instructions

1. Remove tendons and blood residues from the chicken hearts, rinse with cold water and pat dry with kitchen paper.
2. Peel the onions and garlic. Eighth the onions, dice the garlic very finely. Rinse the parsley, pat dry and chop. Heat the oil in a pan and sear the chicken hearts in it for about 5 minutes. Reduce the heat and fry the onions and garlic for about 2 minutes. Season with salt and pepper and deglaze with red wine. As soon as the liquid has boiled down, stir in the cream and bring to the boil briefly. Serve sprinkled with parsley.
3. Rice tastes good with it.