Chicken hearts stewed in cream
6 servings
75 minutes
Chicken hearts stewed in cream is a dish of Russian cuisine that combines the rich flavor of offal with the tenderness of a creamy sauce. Historically, offal has held an important place in Russian gastronomy as it is nutritious and accessible. Hearts sautéed with onions, peppers, and bay leaves acquire an appetizing aroma, while prolonged stewing makes them soft and juicy. The addition of cream gives the dish a velvety texture and a slight sweetness. It is comfort food that warms and satisfies, perfectly paired with mashed potatoes for a harmonious, balanced taste. Ideal for a cozy family dinner, especially in cooler weather.
1
We rinse the hearts, clean them from excess membranes, and place them in a frying pan, then add bay leaf, pepper, and onion.
- Chicken hearts: 700 g
- Bay leaf: 2 pieces
- Black peppercorns: 3 pieces
- White onion: 4 heads
2
Fry for 10–15 minutes, then add a glass of warm boiled water (ideally meat broth) and simmer for 30 minutes.
- Salt: pinch
3
Pour in the cream and simmer for another 15 minutes. Mashed potatoes can be served as a side dish.
- Cream 20% fat: 200 g
