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 Chicken Hearts in Milk Sauce Recipe
Now by-products can be found in every store. They are relatively inexpensive, but you can cook a wide variety of dishes from them: pie fillings, roasts, stews, salads, etc. Today I want to offer you one of these dishes. All ingredients are affordable, and the dish itself is prepared simply and quickly.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Wash chicken hearts, remove excess fat, cut the vessels closer to the muscle tissue. Rinse well again, remove blood clots.
    Wash chicken hearts, remove excess fat, cut the vessels closer to the muscle tissue. Rinse well again, remove blood clots.
  2. Put the chicken hearts in a frying pan, add 1/3 cup of water.
    Put the chicken hearts in a frying pan, add 1/3 cup of water.
  3. Put the frying pan with hearts on medium heat, remove the resulting foam when boiling. Check the hearts before the liquid evaporates. It will take 10-15 minutes.
    Put the frying pan with hearts on medium heat, remove the resulting foam when boiling. Check the hearts before the liquid evaporates. It will take 10-15 minutes.
  4. Add 1 tablespoon of melted butter. Fry the hearts over medium heat until slightly golden brown.
    Add 1 tablespoon of melted butter. Fry the hearts over medium heat until slightly golden brown.
  5. Cut the onion into thin half rings.
    Cut the onion into thin half rings.
  6. Add the chopped onion and 1 tablespoon of flour to the pan. Fry the onion and flour for 3-5 minutes on low heat.
    Add the chopped onion and 1 tablespoon of flour to the pan. Fry the onion and flour for 3-5 minutes on low heat.
  7. Then add 2 cups of milk. Stir the resulting mixture. If the sauce is too thick, you can add a small amount of boiled water.
    Then add 2 cups of milk. Stir the resulting mixture. If the sauce is too thick, you can add a small amount of boiled water.
  8. Simmer the hearts in the sauce for 10-15 minutes. Add salt and pepper with ground black pepper to taste, add bay leaf. Then remove from the heat. Chicken hearts in milk sauce are ready.
    Simmer the hearts in the sauce for 10-15 minutes. Add salt and pepper with ground black pepper to taste, add bay leaf. Then remove from the heat. Chicken hearts in milk sauce are ready.
  9. As a side dish, you can cook French fries, stewed cabbage, rice, pea or buckwheat porridge, etc.
    As a side dish, you can cook French fries, stewed cabbage, rice, pea or buckwheat porridge, etc.
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