Chicken Hearts in Cream Sauce
Tenderness and aroma, easy to cook and delicious to serve. Chicken hearts in cream sauce is where delicacy meets richness. The velvety sauce coats the juicy hearts, making the dish incredibly aromatic and hearty. Serve it with mashed potatoes or pasta and enjoy.
Updated : 01 June, 2026
Easy
About 20 min.
Ingredients
600 grams
Chicken hearts
1
Onion
150 milliliters
Water
300 milliliters
Cream
2 tablespoon
Vegetable oil
to taste
Pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. It is best to buy chicken hearts fresh or chilled, because this type of offal does not handle freezing well, and freezing affects both the taste and texture.
Step 2
Rinse the chicken hearts under running water and let them dry slightly in a colander. Extra water is not needed in the dish. You can start working with them right away, since all parts of these giblets are edible.
Step 3
Still, I recommend cleaning them, as the dish will turn out more tender and tasty. Remove the stringy fibers, trim off the fat, which will also make the dish lighter, and remove any blood clots and large vessels. There is no need to remove the thin membranes, because they will cook during heat treatment and will be edible. Rinse the hearts again under water to wash away any remaining bits.
Step 4
Peel the onion, rinse it, and cut it into half-rings. I like the onion to be noticeable in the dish, but it can also be cut into cubes. Transfer the sliced onion to a skillet and fry it lightly until soft. It is better not to overbrown the onion, because it will affect the color of the cream sauce later. I actually like the sauce to have a golden color, and sometimes I even add grated carrot to the onion.
Step 5
Add the cleaned chicken hearts to the skillet with the softened onion and fry them for 10 minutes, stirring. During this time, the hearts should turn grayish.
Step 6
Pour hot water into the skillet so the cooking temperature is not disrupted. The amount of water listed in the ingredients is based on the size of my skillet, but the water should not be too much or too little. Depending on your cookware, you may need a different amount. The water should just barely cover the chicken hearts. Cover the skillet with a lid and simmer the hearts over low heat for 30 minutes.
Step 7
Five minutes before the end of cooking, season the hearts with salt and pepper, pour in the 20% cream, and bring the dish to a boil. Cook for another 5 minutes without the lid so the cream thickens slightly.
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