Chicken heart ragout

Ingredients for 4 servings:

• 1,000 g heart(s) (chicken hearts, frozen), thawed
• 2 onions
• 4 large gherkins
• 4 tsp sweet paprika powder
• 2 tbsp tomato paste
• 1,000 ml chicken broth
• 2 garlic cloves
• 2 tsp mustard
• 4 tbsp margarine
• some sauce thickener, dark
• n. B. water
• possibly salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious home cooking for lovers of offal

Dice the onions and sauté in the margarine until translucent. Sprinkle the paprika over them and fry briefly. Deglaze with a little water. When the water has almost evaporated, add the chicken hearts and fry vigorously. Now add the tomato paste, mustard, diced garlic, and diced gherkins, and let everything simmer for another 10 minutes. Then top up with 0.5 liters of chicken stock. Simmer for about 1.5 hours over medium heat. Finally, pour in the remaining stock and simmer for another 20-30 minutes over low heat. Thicken with a dark sauce thickener until the sauce reaches the desired consistency. Season with salt and pepper if desired (but this isn’t really necessary). I recommend serving with delicious homemade mashed potatoes (not the kind from a box!).