Vegetable stew with chicken hearts

Ingredients for 2 servings:

• 300 g heart(s) (chicken hearts), cleaned
• 3 m.-sized carrot(s), peeled, roughly diced
• 3 parsnips, peeled, roughly diced
• 3 medium-sized potatoes, peeled and diced
• 1 large onion(s), peeled, diced
• 1 large bell pepper(s), red or yellow, diced
• 1 small garlic clove(s), finely chopped
• 1 tsp, heaped tomato paste
• 2 tbsp oil for frying
• 100 ml red wine
• some water, maybe
• 2 bay leaves
• salt and pepper
• some broth, granulated, possibly
• Paprika powder, sweet

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Heat the oil in a pan. When it’s hot, fry the hearts, turning frequently. Remove. Fry the onions in the frying fat until lightly browned, then add the remaining vegetables (carrots, parsnips, potatoes, peppers) and fry them briefly. Add the tomato paste and fry briefly to create a good browning, which will add plenty of flavor to the dish. Deglaze with red wine and a little water if desired. The pan should be about 3 cm deep. Add the chicken hearts and stir in. Add paprika, bay leaves, salt, and pepper (to taste), and simmer the stew with the lid on. The dish should simmer at least until the potatoes are tender (about 25 minutes). Experience has shown that it tastes better if you let it simmer on low heat for 1.5 to 2 hours and/or reheat it the next day. Before serving, season again with salt and pepper and, if desired, with a little granulated stock.