Tender Slow-Cooked Chicken Hearts with Savory Gravy
Nutritional value per serving
Calories230kcal
Carbs8gram
Fat12gram
Protein25gram
Ingredients
- Chicken hearts (fresh, cleaned)500 g
- Onion (medium, finely chopped)1 piece
- Garlic cloves (minced)3 pieces
- Chicken broth (low sodium)500 ml
- All-purpose flour2 tbsp
- Butter2 tbsp
- Olive oil1 tbsp
- Fresh parsley (chopped, for garnish)2 tbsp
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
- Bay leaf1 piece
This recipe shows you how to slow cook chicken hearts in a rich, savory gravy for a tender and flavorful dish. Chicken hearts are a budget-friendly source of protein with a unique taste and texture, perfectly complemented by slow cooking that makes them tender. The gravy is simple yet delicious, made with common ingredients you can find easily. The total cost for ingredients is approximately $7 USD / €6 / £5 / ₹550, making it an economical meal option. Each serving contains roughly 230 calories, high in protein, moderate in fat and low in carbs. The dish suits an omnivore diet and is beginner-friendly with medium complexity and takes about 3 hours total including slow cooking time. Enjoy a home-cooked meal that feels gourmet yet requires minimal skill!
Preparation instructions
Prepare the chicken hearts
1Rinse chicken hearts under cold water and trim any excess fat or connective tissue. Pat dry with paper towels to prevent splatter during cooking. This step helps keep the meat clean and ready for cooking. (5 minutes)
Sauté aromatics
2Heat olive oil and 1 tablespoon butter in a large pan over medium heat. Add finely chopped onion and sauté until translucent, about 5-7 minutes, stirring occasionally. Then add minced garlic and cook for 1 more minute until aromatic. This builds the flavor base for the gravy. (10 minutes)
Brown chicken hearts
3Increase heat to medium-high. Add cleaned chicken hearts to the pan and sear until they are browned on all sides but not fully cooked through, about 5 minutes. This step locks in flavor by caramelizing the outside. (5 minutes)
Add flour to make roux
4Reduce heat to medium. Sprinkle the 2 tablespoons of flour over the browned chicken hearts and stir constantly for 2 minutes. This cooks the flour to remove any raw taste and thickens the gravy later. (2 minutes)
Add chicken broth and seasoning
5Slowly pour in chicken broth while stirring constantly to avoid lumps. Add salt to taste, freshly ground black pepper, and 1 bay leaf. Bring mixture to a gentle boil. This deglazes the pan and begins forming the savory gravy. (5 minutes)
Slow cook chicken hearts
6Transfer the mixture to a slow cooker or reduce heat to low on the stove. Cover and let simmer for 2 hours, stirring occasionally if stovetop, until chicken hearts are tender. They should reach an internal temperature of 74°C (165°F) to be safe to eat. (2 hours)
Finish the gravy
7Remove bay leaf. Stir in remaining 1 tablespoon of butter for richness. Adjust salt and pepper as needed. The gravy should be thick and flavorful, coating the tender chicken hearts beautifully. (5 minutes)
Serve and garnish
8Serve the slow-cooked chicken hearts with gravy hot, garnished with fresh chopped parsley. It pairs well with rice, mashed potatoes, or crusty bread. Enjoy a comforting and unique dish! (2 minutes)
Cooking Tips
1Always handle raw chicken hearts with clean hands and utensils to avoid cross-contamination. Wash surfaces thoroughly after preparation.
2If you don't have a slow cooker, you can simmer the dish gently on the stovetop, ensuring it does not boil vigorously to prevent toughening the meat.
3For thicker gravy, let it simmer uncovered for the last 10-15 minutes to reduce and concentrate flavors.
4Substitute chicken broth with vegetable broth for a slightly different flavor or for lighter taste.
5Make sure chicken hearts are fresh and have a bright reddish color before cooking for the best results.
Equipment Needed
- Large frying pan or skillet
- Slow cooker or heavy-bottomed pot with a lid
- Stirring spoon
- Kitchen thermometer (for checking internal temperature)
- Cutting board and knife
Grocery Shopping List
- [ ] Chicken hearts (500 g) - approximately $4.00. Look for fresh, firm hearts with a bright reddish color.
- [ ] Onion (1 medium) - approximately $0.50. Choose firm onions without soft spots.
- [ ] Garlic cloves (3 pieces) - approximately $0.30. Fresh garlic should feel firm and smell pungent.
- [ ] Chicken broth, low sodium (500 ml) - approximately $1.50. Choose a quality broth with minimal additives.
- [ ] All-purpose flour (2 tbsp) - pantry staple; if purchasing new, about $0.10 worth.
- [ ] Butter (2 tbsp) - approximately $0.20. Use unsalted butter for better control over salt.
- [ ] Olive oil (1 tbsp) - pantry staple; around $0.15 worth.
- [ ] Fresh parsley (optional, 2 tbsp) - approximately $0.50. Choose vibrant green leaves without wilting.
Total approximate cost: $7.25
FAQ
Can I use frozen chicken hearts for this recipe?
Yes, you can use frozen chicken hearts. Thaw them fully in the refrigerator overnight before cooking for best results.
How do I know when chicken hearts are fully cooked?
Cooked chicken hearts should reach an internal temperature of 74°C (165°F) confirmed with a food thermometer. They should be tender and no longer pink inside.
Can I make this recipe in a regular pot instead of a slow cooker?
Absolutely! Use a heavy-bottomed pot and simmer gently on low heat for about 2 hours, stirring occasionally and ensuring it doesn't boil too hard.
Is it necessary to brown the chicken hearts first?
Browning adds flavor and improves the gravy's richness but you can skip it; just note the flavor might be milder.
Can I add vegetables to this dish?
Yes, you can add vegetables like sliced mushrooms or diced carrots during the sauté stage to enhance the dish.