Chicken hearts with peppers, red wine and onions

Ingredients for 3 servings:

• 700 g chicken hearts, possibly more
• some clarified butter, oil or butter for frying
• 3 tbsp, heaped tomato paste
• 4 bell peppers or 2 depending on size
• ½ vegetable onion(s) or more
• 1 jar red wine or sherry
• 2 bay leaves
• some thyme
• some marjoram
• some salt and pepper, mixed, from the mill
• 500 ml chicken broth or chicken stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Dice the onion. Dice or strip the bell peppers. Wash the chicken hearts and trim any tendons and fat with a sharp knife. Heat a little clarified butter or oil in a pan and sear the cleaned hearts on all sides until they are nicely browned. Then add the tomato paste and sauté. Add the bell peppers and onions. Mix everything together and sauté briefly. Pour in the red wine so that the hearts are almost covered. Simmer until the red wine has evaporated slightly, stirring occasionally. When the red wine has almost evaporated, add the bay leaves, spices, and herbs, and pour in the chicken broth or stock so that the hearts are half covered again. Reduce the heat to medium-low and simmer for about 30 minutes. Stir frequently and season to taste. Add a little more tomato paste if desired. Serve with pasta.