Braised Chicken Hearts

Name: Braised Chicken Hearts
Yield: Serves 3
Ingredients: ¼ cup white wine, vermouth, or sherry (optional); ¼ cup white wine, vermouth, or sherry (optional); salt and pepper; salt and pepper; 1 lb. chicken hearts; 1 Tbsp. paprika; 1 cup water; ¼ cup white wine, vermouth, or sherry (optional); 2 Tbsp. chopped parsley; 2 medium onions, chopped; 2 Tbsp. butter; ½ lb. fresh mushrooms, sliced (optional); 2 cloves garlic, minced

Preparation info

Serves
3

Difficulty
Medium

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

The only thing I know about this for sure is that it’s cheap. A trusted friend tells me her children (middle-aged teen-agers) bleat for it, and this is her recipe. It has been tested many times, though not by me. Chicken parts like this average around 49¢ a pound and are bulging with vitamins and minerals.

Ingredients

2 Tbsp. butter
2 medium onions, chopped
2 cloves garli

Starter
Gluten-free

Method

Sauté the onions and garlic in the butter until soft and transparent. If using mushrooms, add them and sauté lightly. Wash and dry the chicken hearts, remove any bits of chicken fat that cling, and stir into the pan. Brown lightly. Add the paprika, water, and wine, bring to a boil, and salt and pepper to taste. Lower heat to a simmer, cover, and stew for about 1½ hours, stirring occasionally. A