Hearts – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g heart (s) (chicken hearts)
- 250 g mushrooms, quartered
- 100 g bacon (pork belly), diced into small pieces
- 1 onion (s), roughly diced
- 0.25 liter ¼ veal stock or meat stock
- liter ⅛ white wine, drier
- 1 bunch parsley
- some whipped cream
- Worcester sauce
- Paprika powder, noble sweet, onion granules
- salt and pepper
- tarragon
- Flour
- sugar
- mustard
Print Recipe
Pin Recipe Instructions
- Halve the chicken hearts and clean.
- Season with Worcestershire sauce, sweet paprika, onion granules, tarragon, a little mustard and let it steep overnight.
- Leave out the bacon cubes and fry the hearts. Add onion and mushrooms and sauté a little. Dust with flour and continue to sweat.
- Deglaze with the wine, reduce a little and pour on the hot stock.
- Season to taste with pepper, salt, Worcester, tarragon, possibly sugar.
- Finally fold in the whipped cream and sprinkle with parsley.
- We love spaetzle and lettuce with buttermilk dressing as a side dish.
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