Chicken hearts with mushrooms and spinach
5 servings
60 minutes
Chicken hearts with mushrooms and spinach is an exquisite dish of Russian cuisine that combines the rich flavor of offal with the delicate texture of mushrooms and the freshness of spinach. The hearts, rich in protein and iron, become tender through pre-boiling, while the creamy sauce adds softness and velvetiness. The mushrooms enhance the umami note of the dish, while spinach adds lightness and freshness. The combination of paprika and pepper enriches the flavor with spiciness, creating a harmonious balance. This dish is perfect for a cozy home dinner or an elegant feast. It pairs wonderfully with a side of mashed potatoes or rice, complemented by its rich creamy sauce. Historically, offal was used in Russian cuisine due to its nutritional value and availability; in modern interpretations, it becomes the basis for gastronomic delights.
1
Wash the chicken hearts and cut them lengthwise.
- Chicken hearts: 700 g
2
Add a teaspoon of salt to the water and boil the hearts for 30 minutes until cooked. Drain in a colander. Keep the broth.
- Salt: to taste
- Chicken hearts: 700 g
3
Wash the mushrooms and slice them.
- Button mushrooms: 8 pieces
4
Chop the onion.
- Onion: 1 head
5
Fry in a well-heated pan with oil until translucent.
- Onion: 1 head
6
Add mushrooms to the onion. Stew until cooked.
- Button mushrooms: 8 pieces
7
Put washed spinach and chicken hearts in a pan and simmer until the juice from the leaves evaporates.
- Spinach: 1 bunch
- Chicken hearts: 700 g
8
Add the flour and mix.
- Wheat flour: 1 tablespoon
9
Slowly pour in the cream over low heat, add paprika, salt, and pepper to taste.
- Cream: 150 ml
- Paprika: to taste
- Salt: to taste
10
If the sauce is thick enough, pour in a little of the remaining broth.
11
Enjoy your meal!
