Pan-Fried Chicken Hearts with Roasted Tomatoes
Main Dishes | Mediterranean cuisine
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
3
Description
Fresh tomatoes in the fall are not quite the same as those in summer, but roasting them in the oven concentrates their flavor and removes excess moisture, enhancing their presence in any dish. In this recipe, the hearts are sautéed separately in a pan before being combined with the roasted tomatoes. One element is soft, sweet and sour, with a jelly-like consistency, while the other has a spicy crust and a hearty texture. The contrast is complemented by butter, which, melting over the hot dish and absorbing the tomato juice along with the aroma of garlic and thyme, transforms into a delicate sauce that doesn't overpower the main ingredients, but rather adds a subtle intrigue, similar to the creamy notes found in a good red wine. This dish is versatile: the hearts with tomatoes can be enjoyed on their own, served on bread, or used as a base for risotto or pasta.
Ingredients
- Marinated cherries - 3.5 oz
- Yellow Cherry Tomatoes - 12.3 oz
- Balsamic Vinegar - 2 spoons
- Sugar - 1 tablespoon
- Olive Oil - 8 teaspoons
- Onion - 1 head
- Chicken hearts - 10.6 oz
- Butter - 1 tablespoon
- Thyme - 4 sprigs
- Garlic - 3 cloves
- Olives stuffed with lemon - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
In a baking dish, combine cherry tomatoes and regular tomatoes (larger tomatoes can be cut into halves or quarters). Add balsamic vinegar and sugar, 2 tablespoons of olive oil, and season with salt and pepper. Place the tomatoes in a preheated oven at 338°F (340 degrees Fahrenheit) for 15 minutes.
Step 3
Slice the onion into thin half-rings.
Step 4
Rinse the hearts, remove any blood, vessels, and membranes, and chop them roughly. Rinse again and pat dry.
Step 5
In a heavily heated skillet, sauté the chicken hearts in olive oil for 3–4 minutes.
Step 6
Add the onion and sauté for another 3–4 minutes, stirring occasionally.
Step 7
Add butter, thyme sprigs, olives, salt, and pepper.
Step 8
Press the garlic into the skillet using a garlic press. Stir everything together and remove from heat.
Step 9
Transfer the sautéed hearts to the dish with the baked tomatoes. Bake for an additional 10 minutes at 338°F.
Step 10
Remove the dish from the oven, let it sit for 5 minutes, and then serve.
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