How to make
Boil the water in a pot and add the white wine, peppercorns, bay leaf, allspice and a little salt.
Add the chicken hearts and the livers, previously cleaned and washed, into the pot and let them simmer on moderate heat for about 20 minutes (until semi-cooked).
After they are semi-cooked, strain them through a colander.
During this time, peel the onion and cut it into circles and finely chop the carrot and the peppers. Peel the tomatoes (do not discard the skins - we will use them to form roses for decoration) and cut them into large pieces.
Heat the olive oil and butter in a deep pan with a non-stick coating. Add the well-strained hearts and fry for 2-3 minutes, stirring, until they become golden.
Add the chicken livers, season with salt and black pepper to taste, and fry for another 4-5 minutes, being careful not to fry them too much.
From time to time we gently stir so that the hearts and livers are fried evenly. If necessary, add a little more butter or olive oil.
Add the sliced onion, finely chopped carrot and peppers and fry for another 5-6 minutes, or until the vegetables soften, stirring occasionally. Finally, add the peeled and chopped tomatoes and let the dish simmer for another 7-8 minutes.
Sprinkle with the spices: oregano, thyme and dill, stir and remove from the heat.
Serve the appetizer warm, distributed on plates, garnished with spicy chilis and the remaining tomato peels, shaped like roses.
The country-style chicken hearts with livers are very tasty!
