Chicken hearts in cheese sauce
4 servings
40 minutes
Chicken hearts in cheese sauce are a tender and aromatic dish embodying the coziness of home cooking. This recipe originates from European gastronomic traditions that value simplicity and rich flavor. Tender chicken hearts, fried to a golden crust, are stewed in a creamy cheese sauce with garlic and herbs, giving them a rich, creamy taste with a hint of spiciness. Onions add depth to the aroma, while starch helps make the sauce thick and velvety. This dish pairs perfectly with sides like mashed potatoes, rice, or pasta, revealing its softness and rich texture. A wonderful choice for a cozy family dinner where every bite is filled with warmth and flavor richness.
1
PREPARATION: Wash the hearts, trim excess fat and vessels. Add a little vegetable oil to a deep skillet and heat it well. Place the hearts in the skillet, season with salt and pepper. Sauté over high heat, stirring vigorously for 2-3 minutes. Then reduce the heat and let the hearts simmer in their own juice for about 15 minutes.
- Chicken hearts: 700 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: to taste
2
Peel and dice the onion into small cubes. Sauté the onion in vegetable oil in a separate pan until golden brown. Add the fried onion to the chicken hearts, mix, and let it simmer for 15 minutes, stirring occasionally. Wash and dry the herbs. Chop the herbs finely. Peel the garlic and press it. Grate the cheese on a coarse grater.
- Onion: 1 piece
- Vegetable oil: to taste
- Fresh herbs: 1 bunch
- Garlic: 2 cloves
- Processed cheese: 100 g
3
Add sour cream and cheese to the pan with chicken hearts and mix. The cheese will melt and our sauce will become homogeneous. Add starch, garlic, and herbs to the pan. Bring the sauce to a boil and salt if necessary. Cover the pan with a lid and remove from heat. Serve tender, tasty chicken hearts in cheese sauce hot with any side dish.
- Sour cream 20% fat: 3 tablespoons
- Processed cheese: 100 g
- Starch: 1 teaspoon
- Garlic: 2 cloves
- Fresh herbs: 1 bunch
- Salt: to taste
