Chicken Hearts With Mushrooms Recipes

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CHICKEN WITH WILD MUSHROOMS

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 12



Chicken with Wild Mushrooms image

Steps:

  • Preheat the oven to 325 degrees.
  • Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
  • Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
  • Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

Two 3 1/2- to 4-pound chickens, cut in eighths
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature

CHICKEN HEARTS WITH MUSHROOMS

Chicken hearts are quick to cook in the pan and if you combine them with mushrooms you'll get a wonderful meal.

Provided by Natalie Titanov

Categories     Meat and Poultry Recipes     Chicken

Time 27m

Yield 4

Number Of Ingredients 5



Chicken Hearts with Mushrooms image

Steps:

  • Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 3.6 g, Cholesterol 154.3 mg, Fat 12.1 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.5 g, Sodium 72.9 mg, Sugar 1.7 g

2 tablespoons vegetable oil
1 small onion, minced
1 pound chicken hearts, quartered lenghtwise
½ pound button mushrooms, quartered or sliced
salt and freshly ground black pepper

CHICKEN HEARTS

Chicken hearts are often overlooked. If you have never tried them, do. They are really quite tender, if you don't overcook them. You can always chop them up and make a stuffing (dressing) to use them up if you don't like eating them. Does that make it easier to give them a try?

Provided by Ambervim

Categories     Very Low Carbs

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7



Chicken Hearts image

Steps:

  • Marinate (optional): combine the garlic, olive oil, and salt/pepper in a bag and add the chicken hearts; marinate for 2-3 hours.
  • Saute the leek or onion and additional garlic and ginger (if using) in olive oil until soft.
  • Add the chicken hearts and saute over medium heat until done, stirring occasionally.
  • Alternatively, saute chicken hearts halfway and finish in the broiler.
  • Can also be cooked on skewers on the grill. Be sure to soak the skewers in water first.
  • Time does not include optional marination time.

1 lb chicken, hearts
1 leek, chopped (or onion)
1 tablespoon garlic, chopped
pepper, to taste
salt, to taste
olive oil
1 tablespoon ginger (optional)

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