Chicken hearts in gravy
WHAT YOU WILL NEED
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5 products
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SIMPLE PROCESS
Step by step recipe
The secret to perfect hearts is proper simmering. Don't overcook them, or they'll turn rubbery. First, sauté onions and mushrooms until golden, then add hearts and broth — cook until tender. Mayonnaise at the end gives the gravy a creamy texture. Let the dish rest for 10–15 minutes after cooking to fully develop the flavors.
Prep the Ingredients
Rinse 500 g (about 1.1 lb) of chicken hearts, trim fat and connective tissue, and slice lengthwise. Finely chop 50 g (about 1.8 oz) onion, and slice 250 g (about 8.8 oz) champignons thinly.
Sauté Onion and Mushrooms
In a heavy-bottomed pot, heat 2 tbsp vegetable oil over medium heat. Sauté onion until translucent (2–3 minutes), then add mushrooms and cook until they release their liquid and start to brown (7–10 minutes).
Add Hearts and Broth
Add the prepared hearts to the pot, pour in 800 ml (about 3.4 cups) of pork broth (or water). Bring to a boil, season with salt and pepper to taste.
Simmer Until Tender
Reduce heat to medium, cover, and simmer for 20–25 minutes, stirring occasionally, until the hearts are tender.
Make the Gravy
In a small bowl, mix 100 g (about 3.5 oz) of mayonnaise with 3–4 tbsp of the hot broth from the pot, stir until smooth. Pour this mixture back into the pot, stir well, bring to a boil, then immediately remove from heat.
Let Rest and Serve
Cover the pot and let it sit for 10–15 minutes at room temperature. Serve with a side (mashed potatoes, rice, or buckwheat), garnished with fresh herbs.
CHEF'S TIP
Rinse Hearts Thoroughly
Remove any remaining blood and fat clots, slice each heart lengthwise, and rinse under cold running water – this removes bitterness and ensures a clean taste.
Don't Overcook the Offal
Chicken hearts cook quickly — 20–25 minutes over medium heat is enough. Test with a fork: they should be easily pierced but not falling apart.
Use High-Quality Mayonnaise
Mayonnaise is key to the gravy. Choose natural, full-fat (at least 67%) mayo for a velvety sauce.
Let It Rest
After turning off the heat, leave the pot covered for 10–15 minutes – the hearts absorb the sauce and become even more tender.
SUBSTITUTIONS
Add your taste
- Replace Pork Broth with Chicken or Vegetable Broth Pork broth adds richness, but chicken makes it lighter, and vegetable broth makes it vegetarian. Keep the same 800 ml (about 3.4 cups).
- Make a Light Version without Mayonnaise Substitute mayonnaise with low-fat sour cream (10–15%) or plain yogurt – calories drop to ~100 kcal, and the sauce stays creamy.
- Add Carrot or Bell Pepper Dice finely and sauté with the onion — it adds sweetness and extra vegetables to the gravy.
- Use Wild Mushrooms Instead of Champignons Frozen or dried porcini or boletus give a more pronounced mushroom flavor. Parboil them first if using dried.
HOW TO STORE
How to Store Chicken Hearts in Gravy
Cool the dish to room temperature and transfer to an airtight container. It keeps in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth to loosen the sauce. Not recommended for freezing, as the hearts become mealy after thawing.
GOOD TO KNOW