Chicken hearts are a delicious and nutritious by-product that is used to prepare a wide variety of dishes. Thanks to this, you can diversify your daily diet and please your household with a new, aromatic dish, the aroma of which will make the whole family gather at one table.
It is necessary
-
- chicken hearts;
- onion;
- vegetable oil;
- salt;
- spice;
- butter;
- sour cream;
- Champignon;
- olives;
- greens;
- green apple;
- eggplant;
- potatoes;
- carrot;
- flour;
- cream.
Instructions
Step 1
Rinse a pound of chicken hearts and let the excess water drain, put in a bowl and sprinkle with thyme leaves. Season with salt and pepper, sprinkle with Italian herbs and let sit for thirty minutes. Heat a frying pan with vegetable oil and fry the hearts on both sides, chop a large onion and add to the hearts. Grease a clay pot with oil, and line the sliced potatoes. Cut the carrots into circles and place half on the potatoes, add five champignons, cut into slices, to the vegetables in the pot. Then transfer the fried hearts with onions, another large potato, leftover carrots and a few mushrooms. Melt fifty grams of butter in a frying pan and add two tablespoons of flour, fry. Pour in three quarters of a cup of cream and bring the mixture to a smooth consistency. Pour the contents of the pot with the prepared sauce, close the lid and place in a cold oven, bake for forty minutes at a temperature of two hundred degrees.
Step 2
Take half a kilo of fresh mushrooms (champignons), wash them and cut into slices, fry until tender in vegetable oil. Peel the onion and chop finely, fry in a separate pan in vegetable oil. Put the fried champignons and golden onions in a common container, send finely chopped olives (one can), greens, peeled and finely chopped green apple there. Cut one rather large eggplant into medium cubes and fry over medium heat for twenty minutes. Boil separately (for an hour in salted water) the hearts, previously cut in half. It remains to combine all the chopped and cooked ingredients, add salt and spices, a third of a glass of boiling water and simmer over low heat for ten minutes. A fragrant and insanely tasty dish is ready.
Step 3
Rinse chicken hearts thoroughly under running water, remove excess fat. Peel a large onion, cut into medium slices and fry in a skillet with vegetable oil until golden brown. Put the prepared hearts in a frying pan with onions and stir, cover, add a small amount of water and leave to simmer for forty minutes. When the hearts are almost done, add salt and spices to taste. Then put one hundred grams of sour cream and thirty grams of butter in a frying pan, simmer for another ten minutes. Serve the cooked dish with mashed potatoes or boiled rice.
