Chicken hearts in a frying pan with baked tomatoes
3 servings
40 minutes
Fresh tomatoes in the fall are not the same as in the summer, but it is worth baking them in the oven, concentrating the flavor and getting rid of excess water, as their presence in any dish will increase. The hearts in this recipe are fried separately in a frying pan, and only then they are added to the baked tomatoes. Some are soft, sweet and sour, reminiscent of jelly in consistency, others have a spicy crust and muscular texture. The contrast is complemented by butter, which, spreading over the hot , absorbing tomato juice and the smell of garlic and thyme, turns into a delicate sauce that does not drown out the taste of the main ingredients, but only slightly intriguing, like creamy notes in a good red wine. It turns out to be a universal thing: hearts with tomatoes can be eaten just like that, put on bread or made a base risotto or pasta.
1
Prepare all the ingredients.
2
In a baking dish, mix cherry tomatoes and regular tomatoes (large tomatoes can be cut into two or four pieces). Add balsamic vinegar and sugar, 2 tablespoons of olive oil, season with salt and pepper. Place the tomatoes in a preheated oven at 170 degrees for 15 minutes.
- Cherry tomatoes: 100 g
- Plum tomatoes: 350 g
- Balsamic vinegar: 2 tablespoons
- Sugar: 1 tablespoon
- Olive oil: 8 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Slice the onion into thin half-rings.
- Onion: 1 head
4
Wash the hearts, clean them from blood, vessels, and membranes, cut into large pieces. Wash again and dry.
- Chicken hearts: 300 g
5
Fry the hearts in olive oil in a heavily heated pan for 3-4 minutes.
- Olive oil: 8 tablespoons
- Chicken hearts: 300 g
6
Add onion, fry for another 3-4 minutes, stirring occasionally.
- Onion: 1 head
7
Add butter, thyme sprigs, olives, salt, and pepper.
- Butter: 1 tablespoon
- Thyme: 4 sprigs
- Green olives: 100 g
- Salt: to taste
- Ground black pepper: to taste
8
Press garlic onto the skillet. Mix everything and remove from heat.
- Garlic: 3 cloves
9
Transfer the fried hearts to the dish with the baked tomatoes. Bake for another 10 minutes at 170 degrees.
- Chicken hearts: 300 g
- Cherry tomatoes: 100 g
- Plum tomatoes: 350 g
10
Take the dish out of the oven, let it sit for 5 minutes, and serve.
