Braised chicken hearts

Ingredients for 6 servings:

• 1 ½ kg chicken hearts
• 1 kg potato(s), waxy
• 300 g gherkins
• 2 large onions
• 1 liter of water, possibly more
• salt and pepper
• some vegetable fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

simple and low-fat

Wash and trim the chicken hearts. If still present, remove the superior vena cava and trim some of the fat. When washing, make sure to remove as much of the clotted blood as possible. To be on the safe side, you can also cut the hearts in half. Finely dice the gherkins and onions. Brown the chicken hearts in a large casserole dish with a little vegetable fat. After about 5 minutes, add the gherkins and onions and brown them. Season with salt and pepper to taste and deglaze with the water. Braise in the oven at 170 degrees Celsius (convection oven) for about 1 hour. Stir occasionally and add a little more water if you want more sauce. The sauce can also be thickened as desired. Peel the potatoes, roughly dice them, and cook until tender. I always add the cooked potatoes to the pot with the hearts. They can also be served separately. Other side dishes, such as rice, also go well with the dish.