Chicken hearts in a skillet with onions and mushrooms

Cut off the top part of the chicken hearts (300 g). Cut each one in half lengthwise. Rinse off any blood clots. Pat dry.

Slice the onion (1 piece) into feathers. Cut the mushrooms (150 g) into quarters.

Heat olive oil (1–2 tbsp) over medium heat. Add the onion and a pinch of salt. Sauté for 3–4 minutes until soft.

Add the mushrooms. Cook for 3–4 minutes until the moisture evaporates.

Add the hearts. Sauté for 2–3 minutes.

Pour in the cream (22–30%, 200 ml). Add dried garlic (1 tsp), paprika (1/2 tsp), salt, and black pepper (to taste). Reduce the heat. Simmer for 20 minutes at a low boil, stirring occasionally.

Check for tenderness. Adjust the salt. Add finely chopped parsley (a few sprigs). Mix well. If desired, add freshly ground black pepper before serving.