Chicken hearts with cream
2 servings
60 minutes
Chicken hearts with cream is a refined dish of Russian cuisine that combines the tenderness of cream and the rich flavor of chicken offal. This recipe has roots in traditional Russian cooking, where the skill of preparing offal was an art. The light tang of garlic, sweetness of carrots, and fragrant dill give the hearts a special depth of flavor. Stewing in cream makes them incredibly soft and juicy. The dish is perfect for both everyday dinners and festive tables. It pairs wonderfully with mashed potatoes, buckwheat, or fresh bread. Once you try it, you'll appreciate the richness of flavor and cozy warmth of home-cooked Russian cuisine.
1
Place finely chopped onion rings in a heated pan with vegetable oil. Fry for a few minutes, stirring constantly.
- Onion: 1 head
- Vegetable oil: 50 ml
2
Grate the carrot on a fine grater and sauté with onion for 5 minutes.
- Carrot: 1 piece
3
Add grated garlic on a fine grater, mix everything thoroughly, and sauté for a couple of minutes until the pungent smell of fried garlic appears.
- Garlic: 4 cloves
4
Place the washed and cleaned hearts in the pan, mix with its contents, add salt, and pour in the cream.
- Chicken hearts: 500 g
- Cream 20% fat: 200 ml
- Salt: to taste
5
Simmer the dish for about 20 minutes until the hearts are cooked.
6
Add dill, stir, and let it simmer on low heat for 5 minutes.
- Chopped dill: to taste
