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Braised Chicken Hearts with Vegetables
Instructions
Rinse the chicken hearts (500 g) under cold running water and pat them dry with paper towels. With a sharp knife, trim off the protruding vessels and fatty layers – they can turn bitter during braising. Cut larger hearts in half lengthwise so they cook more evenly. Transfer to a bowl, season with salt (½ tsp) and pepper, and leave for 10–15 minutes – this lets the meat salt through from the inside.
While the hearts marinate, prepare the vegetables: peel the onion (about 80 g) and slice it into half rings; cut the carrot (about 100 g) into thin matchsticks or rounds. Cut the zucchini (about 200 g) into 1.5–2 cm cubes and the bell pepper into strips. All the vegetables should be roughly the same size so they cook evenly.
Heat 1 tablespoon of vegetable oil in a deep frying pan or sauté pan over medium heat. Add the onion and sweat it for 2–3 minutes until translucent – it gives the whole dish sweetness and aroma. Add the carrot and continue frying for another 3–4 minutes, stirring – the carrot should soften slightly but keep some bite.
Add the zucchini to the fried vegetables and cook for another 3–4 minutes – zucchini releases moisture quickly, so it is important not to overcook it at this stage. Then add the bell pepper and stir – the pepper goes in last of the vegetables, as it cooks fastest and should keep a light crunch.
Push the vegetables to the edge of the pan to clear the centre, and add the marinated hearts. Fry over medium heat for 3–4 minutes, stirring occasionally, until they turn pale on all sides – this seals the juices inside. Then stir the hearts together with the vegetables, spreading everything evenly across the pan.
Add 100–150 ml of hot water (hot specifically, so as not to halt the cooking), cover with a lid and turn the heat down to low. Braise for 15–20 minutes – the hearts should become tender and pierce easily with a fork. If the liquid boils away sooner, add a little more water.
Right at the end, with the heat switched off, add finely chopped fresh herbs – parsley, dill or coriander. Add the herbs at the very end so they keep their colour and aroma. Stir and leave under the lid for 10 minutes – this lets all the flavours come together.
The braised chicken hearts with vegetables are ready! Serve them as a dish on their own or with a side: rice, buckwheat or bulgur. You can simply have them with fresh bread to mop up the sauce – it works out filling and tasty with a minimum of calories.
Tips
- 1
Be sure to remove the vessels and fat from the hearts – they can turn bitter and give an unpleasant texture.
- 2
Do not over-fry the hearts before braising – browning them just until they change colour is enough, otherwise they will become tough.
- 3
Vary the vegetables with the season: in summer – zucchini, aubergines, fresh peas; in winter – frozen mixes or root vegetables.
- 4
For a richer flavour, add 2 tablespoons of sour cream or 1 tablespoon of tomato paste 5 minutes before the end of cooking.
FAQ
How do I tell when the chicken hearts are done? +
Cooked hearts should be tender and pierce easily with a fork. The colour turns an even greyish-brown with no pink areas inside. If the hearts are still firm, keep braising and add a little water.
Can I replace chicken hearts with other offal? +
Yes, chicken gizzards work well – they need to be cooked longer, about 40–50 minutes until tender. Chicken liver cooks faster – just 10–15 minutes, otherwise it becomes dry. You can also combine different offal in one dish.
How long does the finished dish keep? +
In a sealed container in the refrigerator, up to 2 days. Reheat in a pan with 1–2 tablespoons of water added, or in the microwave. On the second day the flavour is even richer – the vegetables soak up the juices from the hearts.
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