Summary

Ingredients

• 300 g chicken heart (s), fresh
• 1 medium onion (s)
• salt and pepper
• 0.25 liter ¼ meat broth or vegetable broth
• 0.25 liter ¼ red wine
• 3 tablespoon silver onion (s), pickled
• 2 tablespoon sauce thickener, darker
• 1 tablespoon tomato paste
• 1 cup rice, parboiled
• 150 g veetables, mixed your choice (fresh or frozen)
• Bay leaf
• thyme

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Instructions

1. Wash the chicken hearts thoroughly, remove any remaining blood and any white blood vessels that may still be present, leave the fat on them.
2. Finely dice the onion. Fry the hearts in oil until they are a little brown, also fry the onions brown. Deglaze with red wine, loosen the roasting mixture, add a little thyme, 1 bay leaf, pepper and tomato paste and the broth. Let everything simmer for 45 minutes with the lid closed.
3. Put the rice on top with 1 1/2 cups of water and simmer for 10 minutes. Then add the chopped vegetables and simmer for another 10 minutes.
4. Thicken the chicken heart sauce to the desired consistency, season with salt and pepper, add the pickled onions and heat again briefly, possibly adding a little more red wine.
5. Serve hearts and vegetable rice with a mixed salad.
6. Chicken hearts are good, hearty, often inexpensive meat and in bite-sized pieces.