Summary

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

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Instructions

1. Halve the chicken hearts and clean.
2. Season with Worcestershire sauce, sweet paprika, onion granules, tarragon, a little mustard and let it steep overnight.
3. Leave out the bacon cubes and fry the hearts. Add onion and mushrooms and sauté a little. Dust with flour and continue to sweat.
4. Deglaze with the wine, reduce a little and pour on the hot stock.
5. Season to taste with pepper, salt, Worcester, tarragon, possibly sugar.
6. Finally fold in the whipped cream and sprinkle with parsley.
7. We love spaetzle and lettuce with buttermilk dressing as a side dish.