Stew of chicken hearts with pumpkin and mushroom

In the supermarket where I always do my shopping, they also sell chicken hearts. Every time I pass them, I get curious a bit more. How to make them? What can you do with it? How does that taste?... Yesterday my hand slipped out, and they landed in my shopping cart. I decided to make an autumn combination, and I must say, I am very pleased with the result: Stew of chicken hearts with pumpkin and mushroom.

Ingredients:

• 200 grams of chicken hearts
• 200 grams of pumpkin
• 150 grams of mushrooms
• 1 red onion
• 2 cloves of garlic
• 2 spring onions (fits the season ...)
• 200 ml chicken broth
• 1 large tablespoon of flour
• olive oil, pepper, salt, oregano

Method:

• Cut the red onion in half rings.
• halve the mushrooms.
• Cut the garlic cloves fine.
• Halve the chicken hearts.
• Bring the chicken broth to the boil and gently add the flour. Stir well until a roux is formed and take off the fire.
• Bake the garlic in a pan with olive oil shortly.
• Then add the pumpkin, onions and mushrooms. Leave a few minutes under a lid.
• Add the chicken hearts and bake for 3 more minutes.
• Add the roux to the stew and simmer for 5 to 10 minutes (without lid so that the liquid can vaporise further).
• Season with pepper, salt, oregano or other herbs to taste.

Other surprising stews that you might like are:

• curry pork stew with pineapple
• stew with pointed cabbage and Schupfnudel
• fish stew with green and white asparagus