Hearts in pots
4 servings
60 minutes
Hearts in pots are a cozy, hearty dish of European cuisine that embodies a harmony of flavors and textures. Tender chicken hearts, lightly fried to release their aroma, combine with the softness of potatoes, the sweetness of carrots, and the richness of mushrooms. The creamy sauce gives the dish a velvety texture, while the baked cheese forms an appetizing golden crust. This recipe recalls traditional village dishes made with care and love, where simple ingredients transform into a true culinary masterpiece. The pot retains heat and flavor richness, allowing each piece to soak up the aromas of spices. Perfect for family dinners and cozy evenings when you crave something homey and warming.
1
Wash the hearts and trim off the excess - quickly fry them in a pan (literally for a minute or two), season with salt and sprinkle with favorite spices. Place at the bottom of the pot.
- Chicken hearts: 1 kg
- Onion: 2 heads
- Carrot: 2 pieces
2
Thaw the mushrooms. Fry in a pan.
- Champignons: 500 g
3
Top with lightly fried onions and carrots. Peel the potatoes, chop them, and add to the hearts and vegetables. Add a little salt and pepper. Place the mushrooms on top.
- Onion: 2 heads
- Carrot: 2 pieces
- Potato: 500 g
- Champignons: 500 g
4
Pour a cup of cream into a bowl, add a little salt (I added half a cup of cream mixed with a tablespoon of starch). Pour the cream over the roast so that it almost covers the contents of the pot.
- Cream: 200 ml
5
Sprinkle grated cheese on top. Cover with a lid, place in a cold oven for 20-30 minutes at 180 degrees.
- Cheese: 200 g
6
After some time, remove the lid and leave it in the oven for another 5 minutes to let the cheese brown slightly.