Chicken hearts grandma's way

Ingredients for 4 servings:

• 2 cloves garlic
• 1 large onion(s)
• 3 large carrots
• 1 tbsp butter
• 1 kg chicken heart(s)
• e.g. salt and pepper
• 2 tsp vegetable stock powder
• 1 pinch of marjoram
• 3 bay leaves
• 500 g potatoes
• 1 tbsp flour
• 1 shot of wine vinegar
• 1 dash of cream

Instructions

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

simple and good

Peel the garlic and onion and chop into small cubes. Peel the carrots and cut into half slices. Sauté the onion in melted butter in a large, deep frying pan until translucent. Add the garlic and carrots and sauté for a few minutes. Add the chicken hearts and fry until all the hearts are evenly browned. Meanwhile, season with salt and pepper. When the color is even, fill the pan with 600-700 ml of water so that all the hearts are covered. Add the vegetable stock powder, marjoram, and bay leaves and simmer everything on medium heat for 45 minutes. Meanwhile, peel the potatoes and boil them in salted water for about 30 minutes. After 45 minutes, vigorously mix the flour with 100 ml of water and then slowly stir into the hearts. Finally, add the wine vinegar and a good splash of cream and mix well.