Aromatic Pot with Chicken Hearts
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
6
Description
Aromatic Pot with Chicken Hearts
Ingredients
- Chicken hearts - 17.6 oz
- Salad Potatoes - 5 pieces
- Onion - 1 piece
- Carrot - 1 piece
- Garlic - 3 cloves
- Cheese Spread - 8.8 oz
- 10% cream - 10 fl oz
- Cilantro - a pinch
- Basil - to taste
- Butter - 1.1 oz
- Vegetable Oil - to taste
Step by Step guide
Step 1
Slice the onion into half rings or chop it in a blender (but definitely not into a puree), then sauté it with finely chopped garlic in vegetable oil. The amount of vegetable oil can be adjusted according to preference; initially, pour enough to cover the bottom of the pan with a thin layer. You can add about one more tablespoon of vegetable oil during frying when the vegetables start to cook down to prevent burning. Sauté the onion and garlic for about 3-4 minutes, then add grated or blended carrot. Personally, I use pre-frozen portioned carrots, which are stewed with the onion and garlic for another 3-4 minutes, after which the vegetables should be transferred to a plate. There's no need to wash the pan, as the chicken hearts will be stewed in it.
Step 2
Rinse the chicken hearts in warm water, trim excess fat, but not too much - leave a small layer of fat around the heart valves. To ensure the hearts cook evenly, I personally cut them in half. Place the halved chicken hearts in the pan where the vegetables were stewed, cover with a lid, and simmer over medium heat until the juice they release evaporates. There's no need to add water or vegetable oil at this time, but the chicken hearts should be salted to taste when the juice is almost evaporated. Then, remove the lid, add black pepper to taste, and any aromatic herbs you like. Personally, I add ground cilantro and dried basil, crushing the stems by hand directly into the pan. After adding the herbs, sauté the chicken hearts for 5-10 minutes with the lid off, adding a little vegetable oil to your taste, just enough to prevent burning, but do not drown them in oil.
Step 3
Cut the peeled potatoes into small cubes.
Step 4
Layer the potatoes at the bottom of the pot, salt this layer to taste, and place a 10-gram piece of butter in the center of the layer. Add the sautéed chicken hearts on top of the potato layer, followed by the stewed vegetables. Pour cream into each pot (about 100 ml each) so that the cream reaches about halfway up the layers. Top with grated cheese.
Step 5
Cover the pots with lids and place them in a preheated oven for 30 minutes at 392°F.
Step 6
After 30 minutes, remove the pots, take off the lids, and return them to the oven for another 10 minutes at 392°F to brown the cheese.
Step 7
Allow the finished pots to cool for about 10-15 minutes before serving with fresh cucumbers and tomatoes or pickles. Enjoy your meal!
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