Creamy Chicken Hearts Delight

Tender chicken hearts in a very simple creamy sauce! Many housewives underestimate offal. But with their help you can prepare very tasty and simple dishes. Chicken hearts prepared according to this recipe are tender and flavorful. They can be served with almost any side dish.
cook time: 1h 20 min
Ruby Colston
Creamy Chicken Hearts Delight

Nutrition Facts (per serving)

189
Calories
14g
Fat
2g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Water 150 ml
Pepper to taste
Vegetable oil (for frying) 2 tbsp
Cream (20%) 300 ml
Chicken hearts 600 g

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients. It is better to purchase chicken hearts fresh or chilled, since this offal does not tolerate freezing very well, which has a bad effect on the taste and texture of the product.

Step 2

Step 2
Rinse the chicken hearts under running water and lightly dry them in a colander; there is no need for excess water in the dish. You can start working with them right away, since all the components of these by-products are edible.

Step 3

Step 3
But I still recommend peeling them, so the dish will turn out more tender and tasty. Remove strands of fibers, cut off fat (this will make the dish even more dietary), remove blood clots and large vessels. There is no need to remove thin films; as a result of heat treatment, they will cook and be edible. Rinse the hearts again under water, this will remove any excess components that may have accidentally entered.

Step 4

Step 4
Peel the onion, rinse it under water and cut into half rings. I like the onion to be present in the dish, but it can be diced. Place the chopped onion in a frying pan and lightly fry until soft. It is better not to overcook the onion, as it will later affect the color of the creamy sauce.

Step 5

Step 5
Add peeled chicken hearts to the sautéed onions in the pan and fry for 10 minutes, stirring. During this time, the hearts should acquire a gray tint.

Step 6

Step 6
Pour hot water into the pan so as not to disturb the temperature of the dish being prepared. The amount of water in the ingredients is indicated based on my frying pan, but there should not be too much water or, conversely, not enough. Based on your dishes, you may need a different amount of water. The water should lightly cover the chicken hearts. Cover the pan with a lid and simmer the hearts for 30 minutes over low heat.

Step 7

Step 7
5 minutes before the end of cooking, pepper and salt the hearts, pour in 20% cream and bring the dish to a boil. Cook for another 5 minutes, uncovered, until the cream thickens a little.

Additional rubrics

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