How to make
The chicken hearts are washed and strained from the water. The mushrooms and onions are cut into juliennes.
Pour the oil into a pan, add the butter and put the hearts in it to fry.
Pour some water and put the lid on. When the water evaporates (the hearts should have softened), add the white wine, sliced onions and mushrooms.
Season with black pepper and the universal spice and put the lid on again. Stew the hearts, until they're ready. Remove the lid, so that the dish can remain in fat.
Another option is to boil the chicken hearts in advance and then fry them with onions, mushrooms and wine.
In both cases, the hearts are very tasty. You can also decorate the portion with a sprig of parsley and lemon.
