Name: Chicken heart and mushroom stew
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Ingredients: 500g chicken hearts; 200g button mushrooms; 100 ml red wine; 200 ml vegetable stock; 1 bay leaf; 1 medium carrot; 1 small red onion; 1 clove garlic, minced; 1 tomato; 1 sprig of thyme; 1 Tbsp oil; 1 Tbsp chopped parsley (optional)

Chicken heart and mushroom stew

22 Nov 2016

by Emese

Prep Time

5 minutes

Cook Time

55 minutes

Total Time

1 hour

Background

We eat chicken hearts and other offal a lot in Hungary because they are cheep and healthy (if you buy them from farmers). This chicken heart and mushroom stew is not only a cheap & cheerful dish, but very easy to make too! I normally serve it with rizi-bizi for the kids or mashed potatoes (and some gherkins on the side). The family is always full and happy!

Ingredients

500g chicken hearts
200g button mushrooms
100 ml red wine
200 ml vegetable stock
1 bay leaf
1 medium carrot
1 small red onion
1 clove garlic, minced
1 tomato
1 sprig of thyme
1 Tbsp oil
1 Tbsp chopped parsley (optional)

Instructions

Finely chop the onion. Heat the oil in the pan and gently sauté the onion until soft. Add the hearts and the garlic, then stir for a couple of minutes. When the hearts change colour, add the wine, then turn up the heat and reduce it by half.
Cut the mushroom in half and add to the hearts. Stir through then add the stock, thyme, tomato, bay leaf and carrot (whole). Bring to the boil, then turn down the heat and simmer for about half an hour.
Remove the lid and cook until the sauce has thickened (for about 15 minutes).
Slice the carrot, season with salt and pepper to your liking, then scatter some fresh parsley over it.
Serve warm.