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Stew with Chicken Hearts and Potatoes
difficulty Medium
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Dishes from offal

Stew with Chicken Hearts and Potatoes

Ragout is a fairly simple and very tasty dish. What is more, almost everyone likes it: both children and their parents. The story behind this treat is rather dramatic. It is said that ragout was first made by the residents of the besieged city of Languedoc during the Hundred Years' War.
· Tuesday, 25 September 2018 11:32 ·
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Yield 8 servings
Calories 198 kcal
Difficulty Medium
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Instructions

  1. Prepare the chicken hearts. First, transfer the offal to a deep bowl, rinse them, and dry on paper towels. Grease a large frying pan with vegetable oil and place the chicken hearts in it. Bear in mind that other vegetables will be added to the offal during cooking. That is why it is best to choose the largest frying pan for making ragout.

    Step 1

  2. Slightly brown the hearts on all sides over high heat. While the offal is frying, prepare the potatoes: peel them, wash with a brush, and cut into long, fairly large sticks. Add the potatoes to the frying pan with the browned offal.

    Step 2

  3. Mix the potatoes with the hearts and cover with a lid. Do not remove the frying pan from the heat, but remember to stir the contents occasionally. Meanwhile, prepare the pepper and eggplant. Peel the eggplants, cut them into small cubes, and salt them. Prepare the pepper: rinse it, remove the seeds, and cut into thin strips. Rinse the eggplant cubes, then add the prepared eggplants and pepper strips to the frying pan.

    Step 3

  4. Slightly fry the contents of the frying pan. While the vegetables and hearts are cooking, prepare the tomatoes: pour boiling water over them, carefully remove the skin with a knife, and cut them into small slices.

    Step 4

  5. By this time the eggplants and peppers should have become soft. Add the green peas to the frying pan, having first drained the excess liquid from them.

    Step 5

  6. Stir the future ragout, then add the tomatoes to the vegetables and chicken offal. Salt and pepper the dish.

    Step 6

  7. Reduce the heat and simmer the treat under a closed lid for 15–20 minutes. During this time, the juice released by the tomatoes while stewing should evaporate.

    Step 7

  8. Ragout is served only hot. It is best served with a platter of fresh vegetables.Ragout with chicken hearts and potatoes, made according to such a simple culinary recipe, usually makes a wonderful lunch or dinner. Its flavour will be richer if you serve it together with some kind of sauce, for example tartar mayonnaise. Enjoy your meal!

    Step 8
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