Hearts in cream sauce

Ingredients for 1 servings:

• 200 g chicken hearts, halved crosswise
• 1 tsp chicken seasoning, alternatively salt, pepper and paprika powder
• 50 ml vegetable broth, hot
• 1 tsp tomato paste
• some mustard
• 1 small garlic clove(s), finely chopped or squeezed
• 1 small shallot(s), diced
• 1 tsp vegetable cream or oil
• 20 ml brandy, optional
• 50 g sour cream

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Single recipe

Season the hearts with poultry seasoning or salt, pepper, and paprika, and let them sit in the refrigerator for a while if possible. Mix the hot vegetable stock with the tomato paste, mustard, and garlic. Heat the vegetable cream in a non-stick pan and sear the hearts. Add the diced shallots and sear them as well. When the hearts are nicely browned, deglaze with brandy and reduce slightly. Add the stock. Simmer on low heat with the lid closed for about 15 minutes. Shortly before the end of the cooking time, remove the pan from the heat and let it cool slightly. Only then stir in the sour cream, otherwise it will curdle. Return to the heat while it is still hot. Serve with pasta, rice, or mashed potatoes.