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Chicken hearts in red wine sauce

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Ingredients for 2 servings:

  • 500 g heart(s) (chicken)
  • salt and pepper
  • Thyme
  • some oil
  • 1 jar water
  • ½ glasses of red wine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

My grandmother’s recipe is very popular with us. First, separate the hearts from the veins, clean them, and halve them if necessary. Season the dried hearts with salt, pepper, and thyme and fry them in a little oil. Gradually add a little water and simmer, stirring frequently. Once the water has reduced slightly, cover the hearts with red wine and simmer for about 20 minutes longer. If the sauce is still a bit runny, you can thicken it slightly with cornstarch. The hearts now have a strong red wine flavor and are often eaten with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mexican casserole

Chicken hearts in red wine sauce