Dual Purpose Chicken with Heart Fricassee

For 4 persons

Fricassee
1 chicken
12 chicken hearts
500 g chicken or goose fat
200 g cream
200 g chicken broth
1 tablespoon chopped parsley
1 tablespoon of capers
Starch
Nutmeg, salt pepper

Quinoa
150 g quinoa
350 ml chicken broth

Pickled onions
150 g red onion finely sliced into rings
100 g apple vinegar
150 g water
50 g sugar
3 g Salt and 1 bay leaf

The onions can be prepared a day before, do a double batch or 4 times recipe, as it is always good to have pickled onions in the fridge. Bring the water, vinegar, sugar, bay leaf and salt to the boil. Put the onion rings into a jar and pour the hot mixture on it.

Cover the chicken with lightly salted cold water and bring it to a boil. Remove foam and cloudy parts from the top from time to time. Cook the chicken until soft and tender (can take up 3 to 4 hours). Remove the chicken and pull off the meat. 

Lightly heat up the hearts with the fat and let it simmer until tender (1 to 2 hours). Take a quarter of the pulled meat and roughly chop it. Save the rest of the meat for another meal.

Strain the broth through a fine sieve.Take 350 ml of chicken broth and lightly cook the quinoa in it for about 25 minutes. Let it cool down to room temperature.

Take 600 ml of the broth and reduce it until 200 ml is left. Put in the cream and use some starch to thicken everything up. Now put the roughly chopped meat and the hearts in the sauce. At the very end you can add the capers and the parsley. Add some pepper, nutmeg and salt until tasty.

Serve lukewarm quinoa with the pickled onions on top and serve a generous amount of the fricassee.