Aromatic pot with chicken hearts
6 servings
60 minutes
Aromatic pot with chicken hearts is a true embodiment of home comfort and the rich flavors of Italian cuisine. Tender chicken hearts, previously sautéed with onions, garlic, and carrots, gain deep flavor from fragrant herbs and spices. They simmer in the oven with potatoes, butter, and cream, creating an incredibly juicy texture. The finishing touch is a layer of melted cheese baked to a golden crust. The dish impresses with its harmony of flavors — the cream's tenderness, the meat's richness, the slight sweetness of carrots, and the spiciness of the spices. It is best served with pickles or fresh vegetables to highlight its richness. This is not just dinner but a true gastronomic pleasure that warms the soul and fills the home with comforting aromas.
1
Slice the onion into half rings or chop it in a blender (but definitely not into a puree), then sauté it with finely chopped garlic in vegetable oil. The amount of oil can be adjusted based on preference; initially, pour enough to cover the bottom of the pan with a thin layer, and later add about one more spoon of oil during frying to prevent burning as the vegetables cook down. Sauté the onion and garlic for about 3-4 minutes, then add grated or blended carrot. Personally, I add pre-frozen portioned carrots that are stewed with onion and garlic for another 3-4 minutes before transferring the vegetables to a plate. There's no need to wash the pan since chicken hearts will be cooked in it.
- Onion: 1 piece
- Garlic: 3 cloves
- Vegetable oil: to taste
- Carrot: 1 piece
2
Rinse chicken hearts in warm water, trim excess fat but leave a small layer around the valves. To ensure even cooking regardless of the pot type, I cut them in half. Place the halved chicken hearts in the pan where vegetables were stewed, cover with a lid, and simmer on medium heat until the juice evaporates. Do not add water or oil during this time, but season with salt to taste when the juice is nearly gone. Then, remove the lid, add black pepper and any herbs you like. I personally add ground coriander and dried basil, crushing it by hand into the pan. After adding the herbs, sauté the chicken hearts for 5-10 minutes with the lid off, adding a little oil to prevent burning, but do not drown them in oil.
- Chicken hearts: 500 g
- Basil: to taste
- Dried cilantro (coriander): pinch
- Vegetable oil: to taste
3
Cut the peeled potatoes into small cubes.
- Potato: 5 piece
4
Place potatoes at the bottom of the pot, season this layer with salt to taste, and put a 10-gram piece of butter in the middle of the layer. Layer fried chicken hearts on top of the potatoes, followed by a layer of stewed vegetables. Pour cream into each pot (about 100 ml each) so that the cream reaches about the middle of the layers. Top with grated cheese.
- Potato: 5 piece
- Butter: 30 g
- Chicken hearts: 500 g
- Carrot: 1 piece
- Cream 30%: 300 ml
- Cheese: 250 g
5
Cover the pots with lids and place them in a preheated oven at 200 degrees for 30 minutes.
6
After 30 minutes, take out the pots, remove the lids, and place them in the oven for another 10 minutes at 200 degrees to let the cheese brown.
7
Let the prepared pots cool for about 10-15 minutes, then serve with fresh cucumbers and tomatoes or pickles. Enjoy your meal!