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Chicken hearts in cheese sauce

Chicken Hearts in Cheese Sauce

Tender, fragrant, and incredibly tasty chicken hearts! There are plenty of ways to cook chicken hearts, and I want to share a simple, rather interesting one — in a cheese-and-garlic sauce. Made this way, the hearts come out very tender, juicy, and amazingly delicious. And the aroma! Be sure to give this recipe a try — the flavor is out of this world!

Aliska

Recipe author

Composition / ingredients

Servings:

Chicken hearts

800

Sour cream (heaping)

Processed cheese

100

Garlic

Onion (large)

Fresh herbs (parsley, dill)

Salt

Ground black pepper

Cornstarch (2 pinches)

0.33

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 13 g

Fats 48 % 15 g

Carbohydrates 10 % 3 g

176 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather your ingredients.
Step 2:

Rinse the hearts and trim off any excess fat and the blood vessels.
Step 3:

Peel the onion and cut it into small cubes.
Step 4:

Put the chicken hearts in a skillet and season with salt and pepper. Sear over high heat, stirring vigorously, for 2–3 minutes. Then lower the heat and let the hearts braise in their own juices for about 15 minutes.
Step 5:

Fry the onion in a separate pan until golden.
Step 6:

Wash and dry the herbs and chop them finely. Peel the garlic and press it through a garlic press. Grate the processed cheese on the coarse side of a grater.
Step 7:

Add the fried onion to the chicken hearts, stir, and let braise for 15 minutes, stirring occasionally.
Step 8:

Then add the sour cream and cheese to the pan and stir. The cheese will melt and the sauce will turn smooth.
Step 9:

Now add the cornstarch, garlic, and herbs, stir, and pour in half a cup of water.
Step 10:

Bring the sauce to a boil and add more salt if needed. You can also stir in a few of your favorite seasonings.

If the sauce seems too thin, add a touch more cornstarch; if it seems too thick, add a little water. But don't add too much water, or the sauce will lose its lovely flavor!

Serve the chicken hearts in cheese sauce hot, with any side you like. Today I served them with pasta — soooo good! They're even better with steamed rice!