Chicken hearts in creamy sauce
4 servings
40 minutes
Chicken hearts in creamy sauce is a tender and rich dish that embodies the traditions of European cuisine. The rich flavor of the offal unfolds during stewing, filled with the softness of the creamy sauce. The light sweetness of carrots and onions complements the deep meaty aroma, while olive oil adds an exquisite note. This dish is valued for its nutrition and rich taste, especially when paired with mashed potatoes or rice. It is perfect for cozy family dinners as well as festive gatherings, surprising guests with its unusual and delicate flavor. The simplicity of preparation makes it accessible even for novice cooks, and the result is always delightful.
1
Cut the hearts, you can leave the film on; if you prefer whole hearts, you don't need to cut them.
- Chicken hearts: 350 g
2
Let's move on to the ventricles, whether to cut or not is again up to your taste
- Chicken gizzards: 350 g
3
Heat olive oil in a pan, fry the hearts on high heat for 2-3 minutes, then add diced onion and grated carrot.
- Olive oil: 10 ml
- Onion: 1 head
- Carrot: 1 piece
4
Reduce the heat, simmer for 15 minutes, pour in milk (half of 100ml) and add a tablespoon of sour cream.
- Milk: 100 ml
- Sour cream: 1 tablespoon
5
Add salt to taste, simmer for another 15 minutes, then serve and enjoy the tender taste of hearts and gizzards.
