Farmer's pot with chicken hearts

Ingredients for 4 servings:

• 1 kg chicken heart(s)
• 150 g kohlrabi, peeled, finely chopped
• 150 g carrot(s), cleaned, finely diced
• 150 g red bell pepper(s), skinned, pitted and diced
• 150 g leek, cleaned, sliced
• 100 g spring onion(s), cut into thin rings
• 10 g garlic, finely diced
• 1 tbsp, heaped tomato paste
• 1 tbsp, heaped paprika powder, sweet
• 1 tbsp, heaped celery leaves, dried, shredded, alternatively freshly chopped
• 1 tsp, levelled pepper, white
• 50 ml soy sauce, dark, naturally brewed
• 250 ml vegetable broth or vegetable stock, unsalted
• n. B. Salt
• n. B. Clarified butter for frying
• e.g. fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the vegetables, spring onions, and garlic. Prepare as described and set aside briefly. Halve the hearts, meticulously clean, wash, and pat dry with kitchen paper. Sear the prepared hearts in a greased roasting pan, turning several times until they begin to brown. Remove the hearts with a slotted spoon, cover, and keep warm. Fry all of the finely chopped vegetables in the frying fat, turning several times until they begin to brown. Stir in the tomato paste, shredded celery leaves, paprika, and pepper, and sauté briefly. Stir in the stock, soy sauce, and seared meat, and bring everything to a boil. Cover the pot and simmer gently for another 30 minutes. Top up the stock if necessary and season with salt before serving.