Chicken hearts and chicken livers

Ingredients for 4 servings:

• 400 g chicken heart(s)
• 400 g chicken liver(s)
• olive oil
• 1 m.-sized onion(s)
• 1 shot of sweet wine (Vin Santo), alternatively Sherry
• 1 jar white wine
• 150 ml broth
• 2 bay leaves
• ½ chili pepper(s), rather less
• 10 sage leaves, fresh
• pepper
• nutmeg
• Sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Heat the olive oil in a wide casserole dish and briefly fry the bay leaves and chili pepper. (Be careful not to use too much chili!). Then brown the hearts over high heat for five minutes, turning occasionally. Cut the livers into large pieces, add them, and fry on both sides over low heat. Slice the onion into thin rings, add them, and fry briefly. Season with pepper and sage. Deglaze with the Vin Santo or Sherry and reduce. Deglaze with half the wine and reduce as well. Add the stock and the remaining wine, cover, and simmer over low heat for 10 minutes. The sauce should be just a little strong. Finally, season with nutmeg and salt. White bread goes well as a side dish.