Chicken hearts in cream sauce

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. It is better to buy chicken hearts fresh or chilled, since this by-product does not tolerate freezing very well, which has a bad effect on the taste and texture of the product.

2. Step 2:

   

   Rinse chicken hearts under running water and lightly dry in a colander, excess water in the dish is not needed. You can start working with them right away, since all the components of these by-products are edible.

3. Step 3:

   

   But I still recommend cleaning them, so the dish will turn out more tender and delicious. Remove the fiber strands, cut off the fat (so the dish will become even more dietary), remove blood clots and large vessels. Thin films do not need to be removed, as a result of heat treatment they will be cooked and will be edible. Rinse the hearts under water again, this will allow you to remove the excess components that have accidentally fallen.

4. Step 4:

   

   Peel the onion, rinse it under water and cut it into half rings. I like it when the onion feels in the dish, but it can be cut into cubes. Transfer the chopped onion to a frying pan and lightly fry until soft. It is better not to overcook the onion, as it will affect the color of the cream sauce in the future.

6. Step 5:

   

   Add the peeled chicken hearts to the passioned onion in the pan and fry for 10 minutes, stirring. During this time, the hearts should acquire a gray shade.

7. Step 6:

   

   Pour hot water into the pan so as not to disturb the temperature regime of the cooking dish. The amount of water in the ingredients is indicated from the calculation of my frying pan, but the water should not be too much or, conversely, not enough. Focusing on your dishes, you may need a different amount of water. The water should lightly cover the chicken hearts. Cover the pan with a lid and simmer the hearts for 30 minutes over low heat.

8. Step 7:

   

   5 minutes before the end of cooking, pepper and salt the hearts, pour in 20% cream and bring the dish to a boil. Cook for another 5 minutes, without closing the lid, so that the cream thickens a little.