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Chicken heart ragout from Grandma Helga

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Ingredients for 3 servings:

  • 600 g chicken heart(s)
  • 1 large onion(s)
  • 2 large carrots
  • 2 pointed peppers, yellow
  • Oil for frying or fat
  • 1 can of tomato paste, approx. 150 g
  • 1 pack of gravy
  • salt and pepper
  • Ginger root
  • n. B. herbs

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Remove any fat and bones from the chicken hearts and halve them. Dice the onion, carrots, and bell peppers. Place them in a pan with oil or fat and sauté. Add the chicken hearts and sauté briefly. Add tomato paste and a little gravy, if desired, and pour in water. Cook for about 30 minutes. Season with ginger, salt, pepper, and herbs. Serve with boiled potatoes, rice, or noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chicken heart ragout from Grandma Helga

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