John Myers
Chicken Hearts with Shallots in Red Wine
The perfect chicken hearts with shallots in red wine recipe with a picture and simple step-by-step instructions.
- 300 g Chicken hearts
- 4 piece Fresh shallots
- 1 branch Rosemary fresh
- 1 piece Clove of garlic
- 1 piece Spring onions fresh
- 300 ml Dornfelder red wine
- 1 tbsp Cornmeal
- 1 tbsp Olive oil
- 1 tsp Colorful pepper
- Salt
- Peel and halve the shallots.
- Pluck the needles from the rosemary and cut roughly, cut the spring onion into rolls and the garlic into thin slices.
- Wash the hearts well, pat dry and roll them in the flour.
- Fry the shallots in the oil with the cut edge facing down.
- Add hearts and herbs and continue to fry while stirring. (Medium heat)
- Sprinkle the ground colored pepper over it, deglaze with the (semi-dry) red wine, bring to the boil briefly, then reduce the heat, put the lid on and stew for about 10-15 minutes.
- Season to taste with salt.
- With flat bread, rice, noodles, boiled potatoes, is quite versatile.
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