Creamy Chicken Hearts
- Few drizzles of extra virgin olive oil
- Roughly 7 oz (200g) of chicken hearts
- 1 cup of fresh cream (about 200ml)
- 2 medium cloves of garlic, finely diced
- 1 onion, finely diced
- 1 cup spring onion. finely sliced
- Sprig of rosemary
- Salt and pepper to taste
- Cajun seasoning
- Garlic powder
- Stainless steel pan
- Wooden spoon
1. Preparing Chicken Hearts
Start by cleaning your chicken hearts. Remove any existing membrane and sinew. Season them with salt, pepper, extra virgin olive oil and cajun seasoning. Set them aside.
2. Sauté Onions and Garlic
On medium heat, drizzle some extra virgin olive oil on your pan. Once hot, add the finely diced onions. Let them sizzle. Once they start to lightly brown, toss the garlic in. Stir for another minute.
3. Cook the Hearts
Push the onions and garlic to the perimeter of the pan, creating enough room in the center for the hearts. Lay them down evenly and let them sear. Once you see the sides start to brown, flip those hearts and let them mingle with the onion and garlic. Stir and cook for a few more minutes.
4. Creamy Goodness
Now, it's time to deglaze. Pour in the cream and stir well. Add the garlic powder, rosemary, and spring onions. Let it all simmer together until it gets relatively thick.
Frequently Asked Questions:
1. My pan isn't big enough to create that perimeter for the chicken hearts? Is it alright if I just cook them together?
Yes, that's fine. The only reason why I do the perimeter thing is to get a good sear on the hearts (which accentuates flavor) and so it's easy to know when to flip.
2. How do I know when it's thick enough?
Use your wooden spoon and draw a line across the pan. If the cream slowly seeps back into the line you've drawn, it's a good sign that it's thick enough. The cream should also coat the back of your spoon and hold its shape when you run your finger through it.
Note: There's no need to soak chicken hearts in liver for any time at all like the common practice it is for liver. There isn't a strong metallic taste at all.