Another interesting and tasty idea for the use of meat offal. This recipe is a chicken heart stew in a cream and dill sauce. A simple dish that goes well with both rice and potatoes, so it’s another great way to make a cheap and delicious lunch to make your family full 🙂


500 g of chicken hearts, cleaned
1 onion, diced
3 small garlic cloves, chopped
2 cups of chicken broth
1 tablespoon of flour
3 tablespoons of cream 18%
1 handful of chopped dill
salt and pepper
oil for frying


Sprinkle the onion and garlic with salt. Heat a small amount of oil in a frying pan and fry on each side of the heart. Add the onion and garlic and fry until the onion turns like glass. Pour all the hot broth and mix. Pour 4-5 tablespoons of the stock into a glass, it will be the base for the sauce. Boil the hearts for about 40 minutes until tender. Add cream and flour to the glass with the decoction, mix thoroughly to form a homogeneous mass. Add the decoction with hearts and mix. Simmer for a while until the sauce thickens. Season with salt and pepper. Finally, add the dill and simmer for 2-3 minutes. Serve the stew with rice or potatoes 🙂


bulion, cream, dill, flour, garlic, hearts, oil, onion, pepper, salt

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