Summary

Ingredients

• 400 g chicken hearts, washed and cleaned (alternatively: turkey heart)
• Salt and pepper, black, freshly ground
• 2 medium onion (s), diced
• 100 g bacon, smoked, cut into strips
• 3 tablespoon silver onion (s), approx.
• 2 bay leaves
• 1 teaspoon thyme, dried or fresh
• 0.25 liter ¼ red wine, dry
• 300 ml chicken broth
• 1 teaspoon mustard, mild
• 1 tablespoon tomato ketchup, or tomato paste
• 1 tablespoon parsley, finely chopped

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Instructions

1. This is a recipe for chicken hearts like my mom always did, my all-time favorite dish as a kid (and now too).
2. Season the cleaned hearts (cleaned of veins and fat) with salt and pepper. If you take turkey hearts, you cut them into small cubes; season as well.
3. Sear the striped bacon and then add the diced onions and the hearts and stir-fry until the hearts turn brown. Now add the silver onions, bay leaf, thyme and red wine. Bring to the boil for a short time, then turn down the heat and let simmer for 45 minutes (lid half open). Add enough of the chicken broth (more intensive stock is better) until the dish has the desired consistency. Bring to the boil again briefly.
4. Before serving, season with mustard, tomato paste or ketchup and, if necessary, a few dashes of vinegar. Sprinkle with the parsley and serve with rice or short pasta.