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Chicken hearts in creamy sauce

Author
Cookinero 11 Apr 2025
8960
Chicken hearts in creamy sauce

Hearts in cream sauce are not only quick to prepare, but also have a number of other advantages. They can be used as a stand-alone dish, as well as for soups, stews, etc. Chicken hearts contain many vitamins and microelements, which is very useful for health and beauty. There are many recipes for cooking hearts in cream sauce. For example, they can be fried in a frying pan.

How to cook Chicken hearts in creamy sauce

Step 1

Chicken hearts in creamy sauce

Place a frying pan on the stove and pour oil into it. Add onion to the heated oil. Cook, stirring, for a few minutes until the onion becomes soft. Add chicken hearts to the onion and fry for 10 minutes. The hearts should become an even brown color. Pour hot water into the frying pan, cover with a lid and simmer the hearts for 30 minutes over low heat. Add salt and pepper about 5 minutes before the end of cooking. Add cream to the hearts and stir. Bring to a boil. Reduce heat to low and simmer for another 5-7 minutes.

Chicken hearts in creamy sauce - FAQ About Ingredients, Baking Time and Storage

Yes! You can substitute chicken hearts with chicken thighs, beef hearts, or even mushrooms for a vegetarian version. Adjust cooking times accordingly.
Replace the cream with coconut milk or a dairy-free cream alternative for a rich, creamy texture without dairy.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove to maintain the creamy texture.
Yes, but it's best to freeze without the cream. Thaw in the fridge overnight, reheat, and add fresh cream before serving.
Serve over mashed potatoes, rice, or crusty bread to soak up the sauce. A fresh green salad adds a nice contrast.
Add red pepper flakes, diced jalapeños, or a dash of hot sauce when cooking the onions for extra heat.
Slow simmering tenderizes the chicken hearts and allows them to absorb flavors. Skipping this step may result in tougher meat.
Yes! Brown the hearts and onions first, then transfer to a slow cooker with water and cook on low for 4-5 hours. Add cream at the end.
Let it simmer uncovered for a few extra minutes to thicken. You can also mix a teaspoon of cornstarch with cold water and stir it in.
Yes! Chicken hearts are low-carb, and the cream fits keto guidelines. Serve with keto-friendly sides like cauliflower mash or zucchini noodles.

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