Chicken Hearts with Peas and Red Wine
Main course
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Cook Time
25 min
Servings
5
Difficulty
Easy
Prep Time
25 Min
Description
This chicken heart dish is a true classic of French cuisine, which can be prepared wonderfully easily with the Thermomix®. The tender chicken hearts are braised in a rich sauce of red wine, onions and celery and refined with fresh peas and herbs of Provence. The preparation is straightforward and the result is a hearty, aromatic dish that goes perfectly with mashed potatoes or baguette. Ideal for a quick lunch or a cozy dinner with friends and family. The combination of meat and vegetables makes it a balanced meal.
Ingredients (10 ingredients)
-
to taste Olive oil
-
Butter
-
to taste Herbs of Provence
-
to taste Salt
-
to taste Pepper
-
400 ml Green peas
-
400 ml Of red wine
-
1.5 piece Red onion
-
1.5 branche Of celery
-
1 kilo Chicken hearts
Preparation (6 steps)
Chop onions and celery
1.5 red onions in quarters and 1.5 stalks of celery in pieces in the mixing bowl and chop for 3 sec./level 5. Push down with the spatula.
Sauté vegetables
Add half the butter and a little olive oil (amount to taste) to the mixing bowl and sauté for 3 min./120°C/level 1.
Fry chicken hearts
Add 1 kg of chicken hearts and fry for 5 min./120°C/level 1.
Deglaze with red wine and season
Add 400 ml of red wine to the mixing bowl and mix. Season with salt and pepper.
Braise
Cook for 15 min./100°C/level 1, making sure that the chicken hearts remain tender.
Add peas and herbs
Add 400 ml of peas and herbs of Provence and cook for another 5 min./100°C/level 1.
Finished cooking? Great! 🎉
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Created by
Emma Vincent
2
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Kochbücher
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