Chicken hearts in cream
4 servings
60 minutes
Chicken hearts in cream is a classic dish of Russian cuisine, infused with tenderness and depth of flavor. Historically, offal like hearts were used in rural cooking due to their nutritional properties and availability. In this recipe, they achieve remarkable softness through long simmering in cream. The light sweetness of carrots and the gentle caramelization of onions create a harmonious and cozy taste. The dish pairs perfectly with sides like mashed potatoes, buckwheat, or rice, enhancing their texture and aroma. It is suitable for family dinners as well as warm gatherings with loved ones. This is not just food – it’s the taste of comfort, home warmth, and Russian gastronomic tradition.
1
Cut the chicken hearts in half, remove excess, and rinse well under running water.
- Chicken hearts: 1 kg
2
Pour in water and bring to a boil.
- Chicken hearts: 1 kg
3
After the water boils, add salt and cook until done.
- Salt: 10 g
4
Slice the onion into half rings.
- Onion: 1 head
5
Cut the carrot into small cubes.
- Carrot: 1 piece
6
Heat the pan well, pour in vegetable oil, and add butter to it.
- Vegetable oil: 20 ml
- Butter: 50 g
7
Fry the onion until golden brown.
- Onion: 1 head
8
Add carrot.
- Carrot: 1 piece
9
Throw the ready hearts into the colander.
- Chicken hearts: 1 kg
10
Add hearts to the vegetables and mix.
- Chicken hearts: 1 kg
11
Reduce the heat and gradually pour in the cream. Add salt and pepper to taste. Simmer until thickened.
- Cream: 250 ml
- Salt: 10 g
- Ground black pepper: to taste
12
Serve at the table.
