Chicken hearts with spinach in creamy sauce
4 servings
90 minutes
Chicken hearts with spinach in creamy sauce is a tender and aromatic dish of Russian cuisine that combines simplicity and sophistication. Offal, once considered food for the poor, is now valued for its rich flavor and nutritional properties. Tender chicken hearts are carefully prepared and then stewed with onions, garlic, and spinach, gaining softness and deep flavor. The creamy sauce gives the dish a velvety texture while spices add pleasant warmth. This dish pairs excellently with mashed potatoes, buckwheat porridge, or fresh bread. An ideal choice for a cozy family dinner, it brings the warmth of home cooking and delights with its rich taste.
1
Trim the vessels and excess fat from chicken hearts.
- Chicken hearts: 1 kg
2
Cut the offal in half with a sharp knife, clean off excess congealed blood, and rinse well under running water.
- Chicken hearts: 1 kg
3
Drop the hearts into boiling water, salt them, and cook for 40 minutes.
- Chicken hearts: 1 kg
- Salt: to taste
4
Strain the cooked hearts through a colander, leaving about 100–200 ml of broth for the sauce.
- Chicken hearts: 1 kg
- Salt: to taste
- Chicken hearts: 1 kg
5
Chop the garlic.
- Garlic: 3 cloves
6
Chop the onion into small cubes.
- Onion: 1 head
7
Thoroughly wash the spinach leaves.
- Fresh spinach leaves: 300 g
8
Heat the pan and sauté the onion with garlic in vegetable oil until golden.
- Sunflower oil: 2 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
9
Add chicken hearts to the onion and garlic, mix, and fry for 3-4 minutes.
- Chicken hearts: 1 kg
10
Add spinach leaves and simmer for another 3-4 minutes until the excess liquid evaporates.
- Fresh spinach leaves: 300 g
11
Add flour and mix well immediately. Sprinkle with spices and salt, mix again.
- Wheat flour: 1 tablespoon
- Ground paprika: pinch
- Khmeli-suneli: to taste
- Salt: to taste
12
Reduce the heat and gradually pour in the cream.
- Cream: 150 ml
13
To prevent the sauce from being too thick, add the necessary amount of broth and simmer for 1-2 minutes.
- Chicken hearts: 1 kg
14
Garnish the finished dish with greens.
