| This one in particular is made slowly and needs to be attended a bit. But the reward in the end is very tasty and is capable of drying few glasses of wine, making it worth the time for preparation, cleaning and cooking. It’s a main dish and is quite filling, so don’t underestimate it. |
 |
| Preparation time |
60-70 minutes |
| Servings |
3 |
| Calories |
647 kcal per serving |
Ingredients
 |
 |
 |
 |
 |
 |
| 50 grams of butter |
Wide frying pan with lid |
few medium mushrooms |
Three medium onions |
Frozen chicken hearts, about 1/2 kg |
ground black pepper, ground red pepper, ground cumin, one tbsp of salt. |
Preparation
Thaw the hearts in warm water and clean them. Sometimes there are thin white skin coatings around the heart (connective tissue) and often there is some blood left in the heart itself. You will not like that taste, even well cooked.
Put the frying pan on the hot plate. Put the hot plate to “4” or medium flame if you use gas. Melt the chunk of butter. Put the cleaned hearts inside and let them steam a bit while you prepare the vegetables.
Clean the mushrooms and peel the onion. Dice the mushrooms and onion and put them in the pan, put the salt and the spices and stir everything with wooden spoon. Cover the pan with it’s lid and abandon it for 30 minutes to cook on medium heat.
Stir again after 30 minutes and check if there is need for more liquid (onion and mushrooms should give enough while cooking, but just to be sure). If it needs more liquid – add about a glass of warm water and abandon for another 30 minutes.
60 minutes should be enough for this stew. Spread it in 3 dishes and let it cool a bit, but don’t wait too much. It’s very good a bit hot with any dry wine you have. I personally like it a lot with chilled Chardonnay or a glass of Merlot.
