Creamy Chicken Hearts with Mushroom Sauce

1Preparation Rinse the chicken hearts (1 lb) and pat them dry with paper towels. Season with salt and black pepper.

2In a large skillet, melt the butter (1 tablespoon) over medium heat. Add the onions (1) and cook until softened.

3Add the garlic (3 cloves) and mushrooms (2 cups) to the skillet, and sauté until the mushrooms (2 cups) are golden brown.

4Push the vegetables to the side and add the chicken hearts (1 lb) to the skillet. Cook until the hearts (1 lb) are no longer pink.

5Making the Sauce Sprinkle the flour (1 tablespoon) over the ingredients in the skillet and stir to combine.

6Pour in the white wine (¼ cup) and chicken broth (½ cup), stirring to incorporate the flour (1 tablespoon) into the liquid.

7Reduce the heat and pour in the heavy cream (1 cup). Simmer until the sauce has thickened, and the chicken hearts (1 lb) are cooked through.

8Finishing Touch Season the dish with fresh thyme leaves and adjust the salt and pepper to taste.

9Serve the creamy chicken hearts (1 lb) with mushroom (2 cups) sauce over a bed of steamed rice or mashed potatoes.