Cook with us a tender and juicy dish which can be served both as a salad and as an appetizer. The most important thing is that this dish is very easy to cook. The stewed vegetables which are served together with the chicken hearts braised in broth have an special taste.
- 1 kg (2,2 lb) chicken hearts
- 250 g (2 cups) cut carrot
- 250 ml chicken broth
- 125 ml dry white wine
- 1 bulb onion
- 2 celery roots
- 4 tbsp olive oil
- 2 pinches of salt
- a pinch of ground black pepper
- parsley – to taste
Wash chicken hearts and cut each heart in half. Remove the fat. Dry the hearts.
Peel a bulb onion and cut it into circles. Wash celery roots and cube them. Rinse carrots, peel them and cut into circles.
Preheat oil in the skillet. Sauté the onion until translucent. After add the hearts. Fry them till they get a light grey color. Pour the ingredients with wine and simmer for 5 minutes. Next add the vegetables and pour the broth above. Season the dish with salt, pepper and stew it over low heat for 15 minutes, stirring occasionally.
Top the dish with chopped parsley before serving.
Enjoy your meal!