Salad with chicken hearts

Ingredients for 4 servings:

• 250 g chicken heart(s)
• 250 g mushrooms, white or brown
• 100 g bell pepper(s), colored
• 100 g carrot(s)
• 100 g spring onions
• 100 g peas
• 100 g sour cream
• 10 g garlic
• ½ bunch parsley
• e.g. chicken stock or broth
• e.g. salt and pepper
• Paprika powder
• e.g. fat for frying
• 1 dashes lemon juice

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 15 minutes

a delicious and quick recipe from the leftover kitchen

The weights of the individual ingredients may vary slightly, as you may have leftovers in the kitchen. Quarter the hearts, trim, wash, and pat dry. Fry in a pan, stirring frequently, until they begin to brown. Remove with a slotted spoon and bring to a boil in a little unsalted stock, covered with a lid. After about 30 minutes, transfer to a bowl with a slotted spoon to steam. Wash and trim the carrots and cut into thin sticks. Wash the bell peppers, remove the skin and cores, and cut into sticks. Wash and trim the spring onions and cut into thin rings. Peel and finely dice the garlic cloves. Also set aside the peas. Fry the prepared spring onions, garlic cloves, carrots, and bell peppers in the frying fat, stirring frequently, until the mixture begins to brown. Wash the parsley, shake dry, remove the stalks, and chop finely. Add to the pan with the peas, stir, and continue to cook for about 3-5 minutes, turning frequently. Add this mixture to the bowl with the chicken hearts. Mix everything together and cool quickly in a cold water bath. Stir in spices, sour cream, and lemon juice, if desired. Then season with salt. Let it chill in the refrigerator for about 3 hours.