Chicken Hearts with Spinach in Cream Sauce
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Chicken hearts with spinach in cream sauce
Ingredients
- Chicken hearts - 2 lbs
- Fresh basil leaves - 10.6 oz
- Onion - 1 head
- Garlic - 3 cloves
- Cream - 5 fl oz
- Wheat Flour - 1 tablespoon
- Paprika - a pinch
- Khmeli-suneli - to taste
- Salt - to taste
- Safflower Oil - 2 tablespoons
Step by Step guide
Step 1
Trim the vessels and excess fat from the chicken hearts.
Step 2
Cut the offal in half with a sharp knife, clean off any excess congealed blood, and rinse well under running water.
Step 3
Place the hearts in boiling water, add salt, and cook for 40 minutes.
Step 4
Strain the cooked hearts through a colander, reserving about 100–200 ml of the broth for the sauce.
Step 5
Chop the garlic.
Step 6
Dice the onion into small cubes.
Step 7
Thoroughly rinse the spinach leaves.
Step 8
Heat a skillet, and sauté the onion and garlic in vegetable oil until golden.
Step 9
Add the chicken hearts to the onion and garlic, mix, and sauté for 3–4 minutes.
Step 10
Add the spinach leaves and simmer for another 3–4 minutes until the excess liquid evaporates.
Step 11
Add the flour and mix well immediately. Sprinkle with spices and salt, and mix again.
Step 12
Reduce the heat and gradually pour in the cream.
Step 13
To prevent the sauce from being too thick, add the necessary amount of broth and simmer for 1–2 minutes.
Step 14
Garnish the finished dish with herbs.
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