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Chicken hearts with cream

Chicken hearts with cream

    

Recipe for simple but tasty poultry hearts with carrots and mushrooms in cream sauce.

recipe,photo-recipe,chicken hearts,mushrooms,cream (fat 10-12%),Sauces

Sauces

Cook

No. of servings

4

Ready in

60 min.

Difficulty

low

 

Categories:  Sauces  

 

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!

Ingredients

all-purpose flour / plain flour1tbsp1tablespoon
carrots5.25oz150grams
chicken hearts1.1lb500grams
cream (fat 10-12%)¾cup200milliliters
ground black pepper0.25tsp¼teaspoon
ground caraway0.25tsp¼teaspoon
ground red paprika1tsp1teaspoon
mushrooms1.1lb500grams
onion2.5oz70grams
rapeseed oil3.25tbsp½decilitre
salt11
water1.3cup300milliliters

 

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