John Myers
Chicken Hearts with Mushrooms, Bacon and Onions
The perfect chicken hearts with mushrooms, bacon and onions recipe with a picture and simple step-by-step instructions.
- 500 g Chicken hearts
- 100 g Streaky bacon
- 1 size Onion
- 250 g Champions
- 1 teaspoon Tomato paste
- 200 ml Red wine tart
- 250 ml Chicken broth
- Salt and pepper
- Sweet paprika
- Chili powder
- Leaf parsley
- Clean the hearts, i.e. cut out the veins and rinse them, dry them with a kitchen towel. Cut the bacon into small cubes and the onion into slices. Clean the fresh mushrooms and cut in half or quarter – depending on the size.
- First fry the bacon in the pan until crispy, then add the onion and tomato paste and let it become translucent. Then fry the hearts and finally the mushrooms. Make sure that they don’t urinate too much. Now season everything well and deglaze with the red wine and simmer a little.
- Pour in the broth and cover and cook over low heat for about 30 minutes. From now on to stir. Done Now just taste and thicken. How is a matter of taste. With cream, sauce thickener, cold butter or potato starch. Serve with spiral noodles and sprinkle with fresh leaf parsley. —– Good Appetite——
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