Can I use frozen hearts?

Yes, thaw them in the fridge first and rinse well before cooking.

Why are my hearts tough?

They may not have been braised long enough or were cooked over too high heat. Increase the covered simmering time.

Yes, stir in 1.8 oz (50g) of grated Parmesan or another hard cheese at the end for added richness.

What should I serve this with?

It pairs wonderfully with mashed potatoes, rice, pasta, or crusty bread.

Chicken hearts in creamy mushroom sauce

Name: Chicken hearts in creamy mushroom sauce
Total time: 40 min
Yield: 4 порции
Cuisine: International
Ingredients: Chicken Hearts — 1000 g; Button mushrooms — 500 g; Onion — 50 g; Sour cream — 50 g; Cream — 150 g; Salt — 3 g; Spice — 3 g

60min

1756g

Nutrition per 100g

181

Chicken hearts in creamy mushroom sauce is a dish that surprises with its simplicity and refined flavor. The organ meat, slowly braised until tender with mushrooms, onion, and a creamy sour cream sauce, turns out incredibly soft and aromatic. It's a perfect choice for a satisfying dinner that doesn't take much time but delivers a real restaurant-quality taste. At only 181 calories, it's an indulgence without the weight.

LunchMeatFats & Oils

WHAT YOU WILL NEED

From ingredients

7 products

Base

Chicken Hearts1000 g

Mushrooms

Button mushrooms500 g

Vegetables

Sauce

Spices

SIMPLE PROCESS

Step by step recipe

The key to this dish is proper preparation: remove excess fat, membranes, and blood vessels, then rinse well. First, the hearts are braised covered to release their juices, then seared until golden. Mushrooms and onion are added gradually, and the creamy sauce with spices finishes the dish. Follow these steps for a perfect dinner.

Step 1

Prep the Hearts

Clean the hearts of fat, membranes, and blood vessels. Rinse under running water and cut in half. If leaving whole, rinse extra thoroughly.

Step 2

Braise the Hearts

Heat oil in a deep skillet, add the hearts, season with salt and pepper, and cover. Cook for 5-10 minutes over medium heat until they release their juices.

Step 3

Sear Until Golden

Uncover and fry, stirring frequently, until all liquid evaporates and only clear fat remains (about 5-7 minutes).

Step 4

Add the Onion

Slice the onion into half-rings, add to the hearts, and sauté, stirring frequently, until the onion is golden (3-4 minutes).

Step 5

Add the Mushrooms

Chop the mushrooms into large pieces, add to the pan, stir, cover, and braise for 10-15 minutes. Then uncover to let any excess moisture evaporate.

Step 6

Make the Creamy Sauce

Add sour cream, stir, and bring to a simmer. Pour in the cream, add spices (coriander, thyme, paprika, allspice), and cook for 2-3 minutes, stirring, until the sauce thickens. Serve hot.

CHEF'S TIP

Clean the Hearts Thoroughly

Remove all membranes, excess fat, and blood vessels, then rinse under running water to ensure no blood clots remain.

Steam Then Sear

Steam the hearts covered for 5-10 minutes to release moisture, then uncover and fry until all liquid evaporates — they become golden and juicy.

Cut Mushrooms Large

Cut mushrooms into large chunks — they hold their texture and don't fall apart during braising.

Add Cream Gradually

Pour in the cream after the sour cream, stirring constantly, to create a smooth, lump-free sauce.

SUBSTITUTIONS

Add your taste

With Chicken Gizzards Replace hearts with gizzards — they're tougher, so increase simmering time to 1 hour.
With 20% Cream Use 20% cream instead of heavy cream — the sauce will be lighter but still delicious.
Add Paprika Increase the paprika and add a pinch of chili for a spicier version.
With Tomato Paste Add 1-2 tbsp of tomato paste instead of part of the cream for a richer, tangier sauce.

HOW TO STORE

How to Store Chicken Hearts in Creamy Mushroom Sauce

Cool the dish, transfer to an airtight container, and refrigerate for up to 3 days. Add a splash of milk or water when reheating if the sauce has thickened. Freezing is not recommended — the cream may separate.

GOOD TO KNOW