Chicken offal in creamy sauce
Description
To make the dish as tasty and juicy as possible, be sure to boil chicken hearts for about 30–40 minutes until they become tender. Add the liver at the very end, otherwise it will turn out tough. You can replace the cream with high-fat milk, but not with sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the chicken hearts in water and lightly dry with paper towels. Heat vegetable oil in a saucepan, cauldron, or pot with a non-stick coating, then add the hearts. Fry for about 4-5 minutes until browned.
- 3
Step 3
Then pour in hot water, add salt and bay leaves. Boil the hearts until the liquid evaporates — about 30 minutes.
- 4
Step 4
Peel and rinse the onion, chop it into small cubes, add to the container with the chicken hearts, and sauté for about 2-3 minutes.
- 5
Step 5
Rinse the chicken liver, remove the membranes, and place it in a container. Fry for another 4-5 minutes until the liver is browned.
- 6
Step 6
Then pour 10% or 15% cream into the container, but not 30% or higher. Season with pepper and simmer over the lowest heat for about 5-6 minutes. Do not cook chicken liver longer, otherwise it will become bitter.
- 7
Step 7
Turn off the heat as soon as no more blood comes out when the liver is pierced.
- 8
Step 8
Place the chicken offal in creamy sauce on a plate and serve hot.