Chicken hearts with potatoes: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many young housewives, who buy food for their families, completely in vain bypass the shelves that contain bird offal. In fact, these by-products go well with almost any vegetable and are ideal for preparing hearty and he althy dinners. Today's publication presents an interesting selection of simple recipes for chicken hearts with potatoes.

Basic option

We offer you to pay attention to one of the simplest dishes that can be made from bird giblets. It contains a minimum of ingredients, and the process itself does not take too much time and effort. To prepare this dinner, you will need:

• A pound of chicken hearts.
• 4 medium potatoes.
• Large onion.
• S alt, water and fragrant spices.

This recipe for Chicken Hearts with Potatoes allows for both fresh and frozen offal. In the second case, the offal will have tofirst stand on the shelf of the refrigerator so that it has time to thaw. After that, they wash it, put it in a thick-walled pan, pour half a glass of water and send it to the stove. After about fifteen minutes, finely chopped potatoes, s alt and seasonings are added to the same bowl. All this is stewed on the smallest fire until all ingredients are fully cooked. Shortly before the end of the heat treatment, chopped onions are laid out in a common frying pan.

Tomato variant

The following recipe for stewed chicken hearts with potatoes and vegetables will surely interest those who love delicious food. The dish prepared according to it has a pleasant aroma and extraordinary juiciness. To make this dinner you will need:

• 750 grams of chicken hearts.
• Large onion.
• 800 grams of potatoes.
• Medium carrot.
• 300 grams of tomatoes.
• Teaspoon of sugar.
• A couple of cloves of garlic.
• 1, 5 teaspoons meat seasoning.
• Vegetable and butter.

This recipe for chicken hearts with potatoes is extremely simple. Therefore, any beginner can easily cope with its reproduction. Washed bird giblets are poured with cold water and left for at least half an hour. Then they are rinsed under the tap, dried and fried in an oiled pan. As soon as they brighten, add a little water to them and simmer under the lid for fifteen minutes. After that, they are sent to them pre-cookedsauce consisting of fried onions, carrots, grated tomatoes and sugar. Sliced potatoes, s alt and seasonings are also spread there. All this is simmered over low heat for forty minutes. Shortly before the end of the process, crushed garlic and a tablespoon of butter are added to the common dish.

Sour cream variant

This recipe for chicken hearts with potatoes will surely appeal to lovers of simple and satisfying food. The dish prepared on it turns out not only surprisingly tasty, but also quite nutritious. To make this lunch you will need:

• Kilo of chicken hearts.
• 10 potatoes.
• ¼ baby squash.
• Large onion.
• 3 garlic cloves.
• Carrot.
• 100 grams of sour cream.
• S alt and vegetable oil.

This recipe for chicken hearts with potatoes in sour cream involves pre-frying the offal. First they are washed, dried and only then sent to an oiled frying pan. After twenty minutes, grated carrots, chopped onions and chopped garlic are added to them. After a quarter of an hour, sour cream, potatoes and zucchini are laid out in a common bowl. All this is s alted, poured with a small amount of water and stewed under the lid until all ingredients are fully cooked.

Variant with mushrooms and cheese

This is one of the most interesting recipes for chicken hearts with potatoes (photos of such dishes can be found in today's publication). It involves the useportioned ceramic pots, in which you can not only cook, but also serve roast. To make this treat you will need:

• 700 grams of chicken hearts.
• Pair of onions.
• 2 carrots.
• 5 potatoes.
• 200 ml 10% cream.
• 100 grams of hard cheese.
• Teaspoon starch.
• 60 grams of dried mushrooms.
• S alt, aromatic seasonings and vegetable oil.

Process Description

Peeled onions are cut into small cubes and then fried in a small amount of heated vegetable fat. As soon as it acquires a golden hue, grated carrots are added to it and continue to pass. Washed bird giblets are fried in a separate frying pan and put into serving pots.

Place browned onions with carrots on top and cover it all with a layer of potatoes. Then pre-steamed mushrooms are added to the pots. All this is poured with a mixture of starch, cream, s alt and spices, and then sprinkled with grated cheese, covered with a lid and put into the oven. Cook chicken hearts with potatoes and dried mushrooms at a temperature of two hundred degrees for thirty minutes. Shortly before the end of the process, the lids are removed from the pots so that their contents have time to brown.