Chicken hearts with vegetables in a pot
2 servings
90 minutes
Chicken hearts with vegetables in a pot surprise with their tenderness and depth of flavor. Cooked in a ceramic pot, the hearts absorb the aroma of spices, while the vegetables add sweetness and juiciness. This recipe has roots in home cooking, valuing slow cooking to enhance flavors. A light creamy note from sour cream and mayonnaise makes the dish rich, while cabbage adds freshness. It can be served as a standalone hot dish, perfectly paired with homemade bread or mashed potatoes.
1
We wash our hearts, cut off the excess, and slice them into 4 long pieces.
- Chicken hearts: 700 g
2
Grate the carrot.
- Carrot: 1 piece
3
We chop the onion finely.
- Onion: 1 piece
4
If desired, add cauliflower or broccoli to taste.
- Broccoli: to taste
5
Place a little onion at the bottom of the pot to cover it.
- Onion: 1 piece
6
Mix the remaining onion with hearts, carrots, and cabbage.
- Onion: 1 piece
- Chicken hearts: 700 g
- Carrot: 1 piece
- Broccoli: to taste
7
Add sour cream, salt, and spices.
- Sour cream: 2 teaspoons
- Salt: to taste
- Spices: to taste
8
Mix everything and place it in a pot, then spread mayonnaise on top.
- Mayonnaise: 2 teaspoons
9
Place the pots in a preheated oven at 180 degrees for 1 hour.
