Chicken hearts with cream
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351Recipe for simple but tasty poultry hearts with carrots and mushrooms in cream sauce.
recipe,photo-recipe,chicken hearts,mushrooms,cream (fat 10-12%),Legume stews and sauces
Legume stews and sauces
Categories
Legume stews and sauces ›Ingredients
Ingredients
| all-purpose flour / plain flour | 1 53 | tbsp kcal | 1 | tablespoon | |
| carrots | 5.25 68 | oz kcal | 150 | grams | |
| chicken hearts | 1.1 765 | lb kcal | 500 | grams | |
| cream (fat 10-12%) | ¾ 260 | cup kcal | 200 | milliliters | |
| ground black pepper | 0.25 5 | tsp kcal | ¼ | teaspoon | |
| ground caraway | 0.25 5 | tsp kcal | ¼ | teaspoon | |
| ground red paprika | 1 16 | tsp kcal | 1 | teaspoon | |
| mushrooms | 1.1 80 | lb kcal | 500 | grams | |
| onion | 2.5 31 | oz kcal | 70 | grams | |
| rapeseed oil | 3.25 450 | tbsp kcal | ½ | decilitre | |
| salt | 1 0 | kcal | 1 | ||
| water | 1.3 0 | cup kcal | 300 | milliliters |
Recipe
1.
carrots 5.25 oz (150 g) • onion 2.5 oz (70 g) • rapeseed oil 3.25 tbsp (50 ml) • ground black pepper 0.25 tsp • ground caraway 0.25 tsp
Clean and cut the carrots and onions. Roast together in hot oil with spices for about 10 minutes.
2.
chicken hearts 1.1 lb (500 g)
Cut the chicken hearts and add to the pot. Stir and fry for a while.
3.
mushrooms 1.1 lb (500 g)
Add the mushrooms cutted into quarters and simmer covered together for 40 minutes.
4.
cream (fat 10-12%) ¾ cup (200 ml) • all-purpose flour / plain flour 1 tbsp • salt 1 • ground red paprika 1 tsp • water 1.3 cup (300 ml)
In the meantime, prepare the mixture for thickening. Mix cream with flour with a whisk. Add pepper and salt. Dilute with water.
5.
When the hearts are cooked,, add the mixture to thicken and bring to a boil to thicken the sauce. If necessary, dilute with water or milk, or season.
Bon appetit!
