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Chicken Hearts with Shallots in Red Wine

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 315 kcal

Ingredients
 

  • 300 g Chicken hearts
  • 4 piece Fresh shallots
  • 1 branch Rosemary fresh
  • 1 piece Clove of garlic
  • 1 piece Spring onions fresh
  • 300 ml Dornfelder red wine
  • 1 tbsp Cornmeal
  • 1 tbsp Olive oil
  • 1 tsp Colorful pepper
  • Salt

Instructions
 

  • Peel and halve the shallots.
  • Pluck the needles from the rosemary and cut roughly, cut the spring onion into rolls and the garlic into thin slices.
  • Wash the hearts well, pat dry and roll them in the flour.
  • Fry the shallots in the oil with the cut edge facing down.
  • Add hearts and herbs and continue to fry while stirring. (Medium heat)
  • Sprinkle the ground colored pepper over it, deglaze with the (semi-dry) red wine, bring to the boil briefly, then reduce the heat, put the lid on and stew for about 10-15 minutes.
  • Season to taste with salt.
  • With flat bread, rice, noodles, boiled potatoes, is quite versatile.

Nutrition

Serving: 100gCalories: 315kcalCarbohydrates: 19gProtein: 2.5gFat: 25.8g
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Written by John Myers

Professional Chef with 25 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.

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