This dish will surely appeal to fans of chicken giblets. Hearts stewed with potatoes in a skillet can be a great and affordable family lunch or dinner.
Chicken offal is prepared quickly enough, and the dishes from them are always tasty and satisfying.
It will be delicious to serve such a treat with a salad of fresh vegetables, it also goes well with homemade pickles.
Ingredients:
Chicken hearts - 300 g
Potatoes - 500 g
Onions - 100 g
Small carrots - 1 pc.
Vegetable oil - 1 tbsp.
Parsley (dill) - 4-5 branches
Salt to taste
Ch.m. pepper - taste
Preparation:
1. Prepare foods on the list. Peel potatoes, onions and carrots, wash under running water and dry. Wash the chicken hearts in the same way, then they need to be well squeezed out of excess liquid. If the heart capillaries are long, it is better to remove them, leave the fat.
2. Heat a small amount of refined vegetable oil in a skillet. Put the chicken heart in it, fry over medium heat until golden brown, for five to seven minutes.
3. At this time, cut the onions into half rings and the carrots into thin slices on a cutting board.
4. Add chopped vegetables to the skillet next to the hearts, turn the heat down and cook together for another five minutes.
5. When the onions and carrots are slightly soft, add the thinly sliced potatoes, cover the container and simmer over low heat until cooked through. Stir the contents of the pan from time to time, adding water if necessary. When the potatoes are soft when pierced with a knife, salt and pepper the dish to taste, stir, cook for another minute. If desired, you can add chopped garlic and aromatic herbs to taste, ideally combined with fresh thyme and rosemary.
6. Coarsely chop fresh parsley or dill, sprinkle with herbs on the finished dish, stir the last time.
7. Divide ready-made chicken hearts with potatoes into portions and serve as a separate hot dish.
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