Creamy Chicken Hearts in White Wine Sauce

Ingredients

In this adaptation of the Danish dish "Hjerter i flødesovs," we have incorporated the flavors and techniques of Western European cuisine. While the original recipe uses traditional Danish ingredients and spices, we have replaced them with ingredients commonly found in Western European cuisine. The result is a dish that retains the essence of the original while appealing to a broader audience. We alse have the original recipe for Hjerter i flødesovs, so you can check it out.

• 500g (1.1 lb) chicken hearts 500g (1.1 lb) chicken hearts
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the chicken hearts under cold water and pat them dry with a paper towel.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. 3.
   Add the chicken hearts to the skillet and cook until they are browned on all sides.
4. 4.
   Sprinkle the flour over the chicken hearts and stir well to coat them evenly.
5. 5.
   Pour in the white wine and bring it to a simmer. Cook for a few minutes to allow the alcohol to evaporate.
6. 6.
   Reduce the heat to low and stir in the heavy cream. Simmer gently for about 10 minutes, or until the sauce has thickened slightly.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Creamy Chicken Hearts in White Wine Sauce hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken hearts — Make sure to rinse the chicken hearts thoroughly under cold water to remove any impurities before cooking.
• White wine — Choose a dry white wine with a flavor profile that complements the dish. Sauvignon Blanc or Chardonnay work well in this recipe.

Tips & Tricks

• If you prefer a thicker sauce, you can add a bit more flour to the dish.
• For a touch of freshness, squeeze some lemon juice over the dish before serving.
• Serve the Creamy Chicken Hearts in White Wine Sauce with a side of steamed vegetables for a complete meal.

Serving advice

Serve the Creamy Chicken Hearts in White Wine Sauce hot, accompanied by crusty bread or fluffy mashed potatoes. Garnish with fresh parsley for an added pop of color.

Presentation advice

Present the Creamy Chicken Hearts in White Wine Sauce in individual serving bowls or on a large platter. Drizzle some of the sauce over the hearts and sprinkle with fresh parsley for an elegant touch.