John Myers
Contents
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Ingredients
Braised chicken hearts
- 400 g Chicken hearts
- 2 Shallots, finely diced
- 2 Garlic cloves, finely chopped
- 1 tbsp Tomato paste
- 100 ml Sherry
- 500 ml Poultry stock
- 100 ml Cream
- 2 Branches Thyme
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
Potato and garlic mash
- 500 g Floury potatoes
- 3 Toes Caramelized garlic
- 1 Sting Butter
- Cream
- Black pepper from the mill
- Salt
Instructions
Braised chicken hearts
- Wash the chicken hearts well and drain them, then cut off the back part with the fat and the thick vein. Heat a little oil in a pan and fry the hearts all over it nicely, then add the shallots, garlic and tomato paste and roast for a few minutes.
- Now deglaze with the sherry and let it reduce almost completely and then add enough poultry stock to just cover the hearts, turn the stove to the lowest setting and let it reduce for about 30 minutes, possibly pour in some stock from time to time.
- Then add the cream and pluck the thyme leaves from the branch and also add and simmer until the desired sauce consistency is achieved. Then season with Espelette pepper, salt and pepper.
Potato and garlic mash
- Peel the potatoes and cut into cubes and cook with enough salted water until cooked, drain and let steam out a little. Add the caramelized garlic, the butter and a little cream and pound well and then season with salt and pepper.
finish
- Place the potato and garlic mash on a plate with the help of a dressing ring and add the braised chicken hearts. We had a salad with it,
Nutrition
Serving: 100gCalories: 90kcalCarbohydrates: 6.8gProtein: 3.1gFat: 4.5g
