Chicken hearts recipe – (and or gizzards), Tom’s way

Chicken hearts recipe – (and or gizzards), Tom’s way

Lea likes chicken livers and hearts and gizzards. Sometimes, she craves it. I know there are many ways to prepare them, but this has been my go to for a while. The sauce goes very nicely with white rice, but you could easily substitute mashed potatoes, orzo, or couscous.

I’m not a fan, but, even I like them. Also, I don’t do it for me, I do it for my love.

1 package of Chicken hearts – usually about a pound maybe a bit over
1 medium shallot (sliced thin)
1 oz port wine
1 oz cognac or brandy
4 oz kitchen basics vegetable stock
Olive oil
Butter
Tarragon ¼ TSP
Thyme ¼ TSP
Marjoram ¼ TSP
Celery seed ¼ TSP
Sesame seed ¼ TSP
Salt
Pepper

1 TBS of butter and flour for roux – make the roux in a small separate pan. Medium color – not very dark.

Heat 12 inch frying pan

Add 1 TBS olive oil and 1 TBS butter

Add hearts to pan, season with salt and pepper and sauté until greyed and juices released

After a few minutes pour contents of pan to a small bowl

Add a bit more olive oil and butter to pan and add shallots

Sauté shallots until translucent and starts to gain color

Add tarragon, thyme, marjoram, celery seed, and Sesame seed

Add the Hearts back to the pan and sauté until cooked through.

Add the port wine, then add the brandy and flambé.

Add vegetable stock and then roux.

Stir to thicken, simmer a bit more and when sauce is the desired consistency, turn off.

Serve over rice.

Sometimes I double the sauce. To do this, just double the herbs and spices and double the stock. You don’t need to double the roux or the port or brandy.