How to make
Put plenty of water on the stove in a pot and when it boils, put the chicken offals in it, which have been thoroughly washed and cleaned beforehand.
Leave them to boil for 4-5 minutes and make sure to remove the foam.
Remove the offals with a slotted spoon and cover the container in which they are, so that they do not dry out and darken.
Cut the onion into thin juliennes and fry them over low to moderate heat in butter and oil.
Meanwhile, chop the green pepper and add a pinch of salt.
When the vegetables have softened well, add the tomatoes - peeled and grated on a coarse grater (use well-ripened tomatoes). Fry them, until they change their color and aquire a slightly orange color.
Cut the livers and hearts only if they are larger. Put them in the pan with the vegetables, pour half of the wine and half of the broth and leave them to simmer, until the liquid evaporates. Then add the remaining wine and broth and if necessary, you can add more.
Add the cleaned and sliced mushrooms, spices and a little more salt and cook for 2-3 minutes. This will keep the mushrooms tender.
When that's done, remove them from the heat and cover the pan for a few minutes, to stew the dish.
These village-style chicken offals can be served as a main course with quality homemade bread and a salad or as an appetizer for beer or wine.
The traditional Bulgarian taste is irreplaceable, just like the village-style chicken offals.
Enjoy your meal!
