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Ragout with chicken hearts
Ragout is a quite simple and very tasty dish. Moreover, it is liked by almost everyone: both children and their parents. The story of the origin of this delicacy is quite dramatic. It is said that the residents of the besieged city of Languedoc first made ragout during the Hundred Years' War. At that time, people were dying of hunger. To survive, it was decided to light a large fire in the main square and put a huge cauldron over it. Into this cauldron, each townsman threw in whatever supplies he had. Thus, ragout was born. Moreover, it was thanks to this dish that the Languedocs were able to survive the blockade. A lot of time has passed since then, but ragout still remains a beloved dish of many nations.
There are a lot of different recipes for making ragout. For example, ragout with chicken hearts and potatoes is not only hearty but also quite a delicious second course. The delicacy is prepared quickly and turns out aromatic and very colorful.
Ingredients
Show ingredients
To prepare ragout with chicken hearts and potatoes, the following products are needed:
- chicken hearts – 500 g;
- potatoes – 500 g;
- eggplants – 2 pcs.;
- salt – 2 tsp.;
- bell pepper (fleshy) – 2 pcs.;
- tomatoes – 300 g;
- green peas – 1 can;
- sunflower oil – 100 g;
- black ground pepper – 0.5 tsp.
Preparation
- 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. Remember that other vegetables will be added to the offal during cooking. Therefore, it's best to choose the largest frying pan for making ragout.
- 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.
- 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.
- 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.
- Meanwhile, the eggplants and peppers should become soft. Add the green peas to the frying pan, having previously drained the excess liquid from them.
- Stir the future ragout, then add the tomatoes to the vegetables and chicken offal. Salt and pepper the dish.
- Reduce the heat and simmer the delicacy under a closed lid for 15-20 minutes. During this time, the juice released by the tomatoes during stewing should evaporate.
- Ragout is served only hot. It's best served with a platter of fresh vegetables.
Ragout with chicken hearts and potatoes, prepared using such a simple cooking recipe, usually serves as a great lunch or dinner. Its taste will be more intense if served with some sauce, for example, tartar mayonnaise. Enjoy your meal!
