Chicken Hearts and Kidneys in Sauce

I normally fry the chicken hearts and kidneys with plenty of onions alongside liver, which is simple and tastes great. This version creates plenty of sauce to dip bread in.

Ingredients:

500 g mix of chicken hearts and kidneys

2 large onions, sliced

2 carrots, sliced

100 g mushrooms, chopped into even sized pieces

1- 1 1/2 mugs of chicken stock

2 tbsp honey

Salt and pepper to taste

Method:

Have a look at your chicken hearts and kidneys. Remove any extra fatty and chewy bits. Cut any large pieces in half. Soak the hearts and kidneys in cold water for 30 minutes then wash until all water comes out clean.

Place the vegetables and chicken pieces in a clay pot or roasting tray. Drizzle with the honey, season with salt and pepper and mix everything together.

Pour in the chicken stock. One mug works well or go for 1 mug and a half for extra sauce for dipping in.

Cover with a lid or foil and bake at 200 degrees C for at least an hour and a half. It may need a little longer than this, so keep trying the meat after the first hour and a half has passed. Its ready as soon as the meat becomes tender.

Serve with chunks of bread and red wine, if you drink.