Chicken Heart Stroganoff

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was offal. I have always like chicken hearts but this was my first time cooking them. It was a lot easier than expected but the sauce was a little thin so I would make some changes next time. A** Blood is a home made chili powder that I make. This dish came out plenty hot so you might want to omit some of the spices.

  • Servings: 6-serving
  • Time: 435 mins
  • Difficulty: easy
  • Print

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was offal. I have always like chicken hearts but this was my first time cooking them. It was a lot easier than expected but the sauce was a little thin so I would make some changes next time. A** Blood is a home made chil

Summary

  • Course: entrée
  • Cooking Time: 435 mins

Ingredients

1 Onion
1 lb Whole Mushrooms
1 1/2 lbs Chicken Hearts
4 Cloves Garlic
1 Tablespoon Garlic Dijon Mustard
1 teaspoon salt
15 Cranks Black Pepper
1/2 Tablespoon Smoked Paprika
1 teaspoon Cayenne Pepper
1/2 teaspoon A** Blood
1 Cup Chicken Broth
1/4 Cup Heavy Cream
1 Cup Full Fat Greek Yogurt
1 lb Egg Noodles

Steps

  1. Slice onion into thin slices, slice mushrooms, and add to the crock pot
  2. Cut the hearts lengthwise into thirds and add on top of crock pot.
  3. Add the garlic, mustard, salt, pepper, smoked paprika, cayenne pepper, and A** Blood.
  4. Pour chicken broth over the top.
  5. Cover and cook on low for 6 hours.
  6. After the hearts cook, bring a pot of water to a boil.
  7. Add egg noodles and cook for 7 – 9 minutes.
  8. Meanwhile, turn the heat on the slow cooker off and wait 5 minutes.
  9. Stir in the cream and yogurt and allow to sit for 5 – 10 minutes.
  10. Serve the stroganoff over the noodles.

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