Recipe for chicken hearts with pearl barley in honey mustard sauce. Chicken Hearts in Honey Cream Sauce Chicken Hearts in Mustard Sauce Recipe

Ingredients: barley - 300 g, chicken hearts - 400 g, shallots - 1 pc., garlic - 4 cloves, olive oil - 240 ml, carrots - 1 pc., frozen green peas - 150 g, kvass wort - 1 tsp. , red onion - 2 pcs., grain mustard - 40 g, honey - 10 g, paprika - 10 g, sage leaves - 1 sprig, salt, ground black pepper, parsley

Cooking

We wash the barley and soak it in water in a deep container, and then we wash the cereal in a sieve. We put it on fire, filling it with plenty of water (so that the water is 1 cm above the level of the cereal), and cook for 30-35 minutes.

We make a garlic-onion mixture (“zamut”): cut the shallots into small cubes. Squeeze the garlic and add it to the onion. Pour the mixture with 200 ml of olive oil so that it turns out to be of medium consistency - not too thick, but not too liquid. Zamut is ready.

5 minutes before barley is cooked, add salt. Then drain the excess water from the barley using a colander. Rinse with drinking water to remove excess starch.

We cut the carrots into rings. Pour 40 ml of oil into a preheated pan, fry the carrots in it, then add 2 tbsp. l. Muted and green peas.

A little later, add barley to the pan. Salt, pepper, mix.

After 5 minutes, add kvass wort to barley. Pour olive oil into a saucepan, heat up. Chop the red onion in half rings and fry in a pan.

After a couple of minutes, add 1 tbsp. l. "muddy" and hearts. Mix and cook for 10-15 minutes. When the hearts are half done, add water to stew them.

Add grain mustard and then honey. After 5 minutes, you need to season the dish with paprika to give brightness, then salt and pepper. Chop sage leaves and put into hearts.

Ingredients: barley - 300 g, chicken hearts - 400 g, shallots - 1 pc., garlic - 4 cloves, olive oil - 240 ml, carrots - 1 pc., frozen green peas - 150 g, kvass wort - 1 tsp. , red onion - 2 pcs., grain mustard - 40 g, honey - 10 g, paprika - 10 g, sage leaves - 1 sprig, salt, ground black pepper, parsley

Cooking

We wash the barley and soak it in water in a deep container, and then we wash the cereal in a sieve. We put it on fire, filling it with plenty of water (so that the water is 1 cm above the level of the cereal), and cook for 30-35 minutes.

We make a garlic-onion mixture (“zamut”): cut the shallots into small cubes. Squeeze the garlic and add it to the onion. Pour the mixture with 200 ml of olive oil so that it turns out to be of medium consistency - not too thick, but not too liquid. Zamut is ready.

5 minutes before barley is cooked, add salt. Then drain the excess water from the barley using a colander. Rinse with drinking water to remove excess starch.

We cut the carrots into rings. Pour 40 ml of oil into a preheated pan, fry the carrots in it, then add 2 tbsp. l. Muted and green peas.

A little later, add barley to the pan. Salt, pepper, mix.

After 5 minutes, add kvass wort to barley. Pour olive oil into a saucepan, heat up. Chop the red onion in half rings and fry in a pan.

After a couple of minutes, add 1 tbsp. l. "muddy" and hearts. Mix and cook for 10-15 minutes. When the hearts are half done, add water to stew them.

Add grain mustard and then honey. After 5 minutes, you need to season the dish with paprika to give brightness, then salt and pepper. Chop sage leaves and put into hearts.

The chicken heart recipe is one of my favorites. A dish with pearl barley and honey-mustard sauce is being prepared. I must say, the taste is divine, few people cook such chicken hearts.

If you are interested in the original salad with squid, cream and ginger, take a look at this page -.

Chicken hearts - ingredients

• barley - 300 g,
• chicken hearts - 400 g,
• shallots - 1 pc.,
• garlic - 4 cloves,
• vegetable oil - 240 ml,
• carrots - 1 pc.,
• frozen green peas - 150 g,
• kvass wort - 1 tsp,
• red onion - 2 pcs.,
• grain mustard - 40 g,
• honey - 10 g,
• paprika - 10 g,
• sage leaves - 1 sprig,
• salt, ground black pepper, parsley - to taste.

Chicken heart recipe - how to cook

• Rinse pearl barley, soak for 10-15 minutes in cold water and discard through a sieve.
• Fill the pot with water again and put on fire. Water should cover the grits by 1-2 fingers.
• After boiling, cook for 35-40 minutes over medium heat under the lid.
• Meanwhile, cut the shallots into small cubes.
• Pass the garlic through a press and add it to the onion.
• Add a glass of vegetable oil and stir.
• Salt it five minutes before the barley is ready.
• Transfer the porridge to a frequent colander or sieve and rinse with kettle water to remove excess starch.
• While the barley is cooling, cut the carrots into thin rings and fry them in a pan until golden brown.
• Add the green peas and two tablespoons of the onion-oil mixture to the skillet.
• After 3-5 minutes, transfer the barley to the pan. Salt, pepper and stir.
• After five minutes, add kvass wort to barley. I didn’t have it and, without thinking twice, I added a little bread kvass, about ½ cup.
• Pour vegetable oil into a saucepan and heat up.
• Cut the onion into half rings and fry in a saucepan.
• Rinse the chicken hearts, let the water drain and cut.
• When the onion is lightly fried, add the hearts and one tablespoon of the onion-oil mixture. Stir and cook, stirring, 15-20 minutes.
• Add water, cover and simmer until hearts are tender.
• Five minutes later, add mustard seeds and honey.
• Season with paprika, salt and pepper.
• Chop the sage leaves and send to the saucepan to the hearts.
• Put barley porridge on a plate, add chicken hearts and pour over with honey-mustard sauce.
• Sprinkle with finely chopped parsley before serving.

Bon appetit.

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chicken hearts- this is one of the smallest by-products, but, like all offal, they are very healthy, because. rich vitamins of group B, A, phosphorus, iron, potassium, sodium and other vitamins and minerals. That is why they, along with the liver, are recommended for people suffering from anemia. Chicken heart is a muscle, which means a protein that is easily absorbed in the body. Introduce offal into your diet more often and be sure to try making hearts according to this recipe. Creamy mustard sauce is simple and delicious.

You will need:

• chicken hearts 500 gr
• onion 1-2 pcs
• cream 20% 500 ml
• mustard 2 tbsp
• grated cheese (parmesan) 2 tbsp.
• vegetable oil 1-2 tbsp.
• ground black pepper

Step by step photo recipe:

Wash the hearts and drain in a colander to drain excess water. You can cut off the valves and veins, cut off the fat, or you can not bother with it, just wash it. Some scrupulous housewives cut the hearts in half and wash them from the inside.

fry hearts in a hot pan with vegetable oil 20-25 minutes, salt and pepper.

cut into onion and add it to the hearts. fry with constant stirring 10 minutes.

Add to skillet cream and mustard, stir, bring to a boil, cover and simmer 10 minutes on a small fire. Stir.

At the end of cooking, add grated cheese , stir, let everything boil 1 minute. Taste and add salt if needed.

The heart in any preparation is an elastic product, you should not expect tenderness from it, but the cream and mustard sauce make this dish simply delicious!

A cover on the "stomachs" of Atazzhon rock and roll ...

My wife literally loves chicken parts. I’m ready to exchange the chicken itself for its insides. I do not particularly share her joys, although there is such a thing I can. And one of my old comrades did not make fig pilaf out of chicken giblets ... But this is all lyrics, and sometimes you need to please your wife - therefore, those same hearts were bought! ..

We have a khulinar, who, to the best of his busyness, is extremely rarely posted on the site, but his work is quite extensive, and here is a cover for one of the recipes for Atazhon rock and roll (his) I just prepared.

The original had stomachs and, to be honest, I wanted to cook them exactly - but my memory is sometimes very similar to chicken entrails - therefore, for some reason, I bought hearts ...

We will need:

Those same hearts, maximally cleaned of films and other garbage - 0.5 kg
Carrot- 1 PC.
Onion- 1 PC.
Honey- a large tablespoon.
Cream- 200 ml.
Olive oil, salt, pepper, herbs for decoration.

I must say right away that I did 2 things not according to the recipe. Or rather, I did one, and I would have done the second, therefore, I will do it next time. Well, firstly, for all the tenderness of the dish - there is not enough spiciness - therefore, a little chopped chili ... But what I will do - I will say later.

In the meantime, cut the onion and carrot into half rings:

In olive oil, lightly fry completely thawed hearts over high heat:

"Golden crusts" are not needed here at all. Add vegetables:

Fry already together, and then salt and pepper with all the peppers. If the hearts were not defrosted qualitatively, then the moisture will be enough not to add a little boiling water. If you approached responsibly - then literally 100 ml of hot water, reduce the fire by 2 times, close the lid and for half an hour ...

So the original says... I would like to try not to "kill" the cream, which will arrive in the dish a little later, but I would like to keep as much "creaminess" as possible. Therefore, after half an hour we add honey, mix thoroughly - and here we would add some water if it suddenly evaporated and leave it under the lid for another hour! But Atazzhony says that it's time to pour in the cream (of course, as warm as possible) and close the lid and simmer for an hour:

An hour later, the next time I’ll just add the cream and turn off the fire, heating them exclusively at the temperature of the cooling metal, but with us, it’s a sin to hide it - after an hour of heat treatment, the cream curdled slightly ... However, this does not affect the quality of the final dish at all affected...