How to make
Place the onions (cut into thin semicircles) and leeks (into thin circles) in the olive oil.
While they simmer, wash the carrot and finely grate it and add it as well to cook.
Cut the mushrooms into slices and add them to simmer as well.
Cut the chicken hearts and gizzards into cubes, add them to simmer and add the butter.
Leave the appetizing wine appetizer simmer for 10 minutes, then add the white wine and ground black pepper.
Leave them to simmer for another five minutes, remove them from the heat and serve the chicken hearts and gizzards in sauce in porcelain plates.
