Stew of chicken hearts with pumpkin and mushroom

stew with chicken hearts pumpkin and mushrooms

In the supermarket where I always do my shopping, they also sell chicken hearts. Every time I pass them, I get curious a bit more. How to make them? What can you do with it? How does that taste?… Yesterday my hand slipped out, and they landed in my shopping cart. I decided to make an autumn combination, and I must say, I am very pleased with the result.


  • 200 grams of chicken hearts
  • 200 grams of pumpkin
  • 150 grams of mushrooms
  • 1 red onion
  • 2 cloves of garlic
  • 2 spring onions (fits the season …)
  • 200 ml chicken broth
  • 1 large tablespoon of flour
  • olive oil, pepper, salt, oregano


  • Cut the red onion in half rings.
  • halve the mushrooms.
  • Cut the garlic cloves fine.
  • Halve the chicken hearts.
  • Bring the chicken broth to the boil and gently add the flour. Stir well until a roux is formed and take off the fire.
  • Bake the garlic in a pan with olive oil shortly.
  • Then add the pumpkin, onions and mushrooms. Leave a few minutes under a lid.
  • Add the chicken hearts and bake for 3 more minutes.
  • Add the roux to the stew and simmer for 5 to 10 minutes (without lid so that the liquid can vaporise further).
  • Season with pepper, salt, oregano or other herbs to taste.


stew of chicken hearts with pumpkin and mushrooms



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