Chicken hearts in creamy mushroom sauce

We cleanse hearts from excess fat, films and blood vessels

Rinse well and cut in half

You can cook them whole, but in this case they need to be washed very well so that there are no blood clots left inside.

For the creamy mushroom sauce, chop the mushrooms and onions. Mushrooms can be cut into rather large pieces, and the onion is simply cut into half rings

Pour a little vegetable oil into a deep frying pan and lay out the hearts, salt and pepper to your taste

Oil is needed so that the hearts do not immediately begin to fry, but let the meat juice

Cover the pan with a lid and simmer for 5-10 minutes, then remove the lid and fry until all the juice is gone

Only fat should remain at the bottom of the pan, it is absolutely transparent, like water

Add onion to the pan with hearts and fry everything together

The contents of the pan must be stirred frequently so that both the onion and the hearts are fried evenly

When the onions are well fried, pour the mushrooms into the pan, mix and cover

Simmer over low heat for 10-15 minutes, after which we open the lid and let the excess moisture evaporate

Now add sour cream, stirring constantly, let it boil, then fill everything with cream

Season the dish with spices, coriander, thyme, paprika, allspice

Bon Appetit!