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Chicken hearts with bacon, mushrooms and cream

Laus Sørensen
Chicken hearts are an inexpensive and healthy food with vitamin D and more. They have a light and delicious flavour and a nice texture.
Jeg spiste dem med frisk, hjemmelavet pasta og revet Parmigiano Reggiano - men jeg kunne også have valgt kogte kartofler, kartoffelmos eller ris.
The dish is suitable for freezing and I actually made a large portion for the same reason.
Udskriv Pin Opskrift
Prep Time 1 hr
Course Cheap food, Main course, Offal, Traditional Danish Food
Cuisine Danish
Servings 4 persons

Ingredients
  

  • THE MEASUREMENTS ARE LEVELLED
  • 5-600 g chicken hearts
  • 100 g diced bacon
  • 1-2 Onion (approx. 150 g)
  • 2 cloves of garlic
  • 250 g mushrooms
  • 2 tsp paprika
  • ½ tsp Provence herbs (Herbes de Provence)
  • 2 dl white wine
  • 3 dl chicken stock http://lausenheim.dk/kyllingefond/
  • 2½ dl cooking cream
  • 2-3 tbsp corn starch mixed with a little bit of water
  • Salt and freshly ground pepper to taste
  • Optional 1 tbsp oil

Method
 

  • Cut the chicken hearts in half on the ‘long’ side. If there is a little blood, rinse it off. There was none on mine.
  • Peel and finely chop the onion
  • Hvidløg pilles og snittes meget fint - eller knuses i hvidløgspresseren
  • Clean and roughly chop the mushrooms. If you can get them clean without rinsing them in water, that's best.
  • Put a spacious pan over medium heat and let the bacon cubes fry slowly while the fat melts off. When the cubes are about to become crispy, remove them.
  • Turn up the heat slightly and let the chicken hearts brown in the bacon fat. Then remove them.
  • If necessary, add a little oil to the pan before sautéing the onions over medium heat. They should become translucent, but should not brown.
    Then add the garlic and mushrooms. The mushrooms will "throw" some liquid, simmer until the liquid has disappeared and the mushrooms have reduced in size.
  • Pour the bacon and hearts back into the pan, add the white wine and let it steam for a few minutes before adding the chicken stock and paprika and Provence seasoning.
    Also add salt and pepper. If you're using a stock without salt, 1½ teaspoons of salt (8-9 grams) won't be too far off. But you'll taste it later.
  • Simmer covered for around 20 minutes.
  • Remove the lid, add the cooking cream and let it come to the boil before thickening with 2-3 tbsp corn starch mixed with a little cold water.
  • Season to taste with salt and pepper.