Chicken hearts with vegetable rice

Ingredients for 3 servings:

• 300 g chicken heart(s), fresh
• 1 m.-sized onion(s)
• salt and pepper
• ¼ liter meat broth or vegetable broth
• ¼ liter red wine
• 3 tbsp pearl onions, pickled
• 2 tbsp sauce thickener, dark
• 1 tbsp tomato paste
• 1 cup rice, parboiled
• 150 g mixed vegetables of your choice (fresh or frozen)
• Bay leaf
• Thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Wash the chicken hearts thoroughly, removing any remaining blood and any remaining white blood vessels, leaving the fat on. Finely dice the onion. Fry the hearts in oil until lightly browned, then brown the onion. Deglaze with red wine, loosening any excess oil, adding a little thyme, 1 bay leaf, pepper, tomato paste, and the stock. Simmer with the lid on for 45 minutes. Add the rice and 1 1/2 cups of water and simmer for 10 minutes. Then add the chopped vegetables and simmer for another 10 minutes. Thicken the chicken heart sauce to the desired consistency, season with salt and pepper, add the pearl onions, and heat briefly again, adding a little more red wine if desired. Serve the hearts and vegetable rice with a mixed salad. Chicken hearts are good, hearty, and often inexpensive meat, and come in bite-sized pieces.