Vegetable Chicken Hearts Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 large carrot (s)
- 300 g chicken hearts
- 1 medium onion (s)
- 1 large kohlrabi
- 300 ml water
- 1 tablespoon, heaped tomato paste
- salt
- pepper
- 2 teaspoons vegetable stock
- 3 bay leaves
- olive oil
Print Recipe
Pin Recipe Instructions
- Fry the chicken hearts in a saucepan with oil. Then set aside and lightly fry the diced onion. Now put the remaining vegetables, cut into small pieces, in the saucepan and fry them over medium heat for about 15 minutes. Now add hot water with the broth. Always stir well in between. After about 10 minutes add the chicken hearts and bay leaves. If necessary, season a little with salt and pepper. Finally simmer for about 1 hour over a low heat.
- The stew tastes even better if you let it steep overnight and reheat it the next day.
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