Chicken Hearts with Mushrooms and Onions

DifficultyBeginner

This chicken hearts dish comes together in under a half hour from scratch with only 5 main ingredients!

Yields4 Servings
  1 large onion cut in half and thinly sliced into half moons
  1 lb chicken hearts ends trimmed and sliced in half (see notes)
  8 oz baby bella mushrooms (cremini mushrooms), cleaned and sliced
  2 tablespoons ghee (or butter or vegetable oil)
  ½ teaspoon dried thyme
  ½ teaspoon freshly ground black pepper
  ½ teaspoon sea salt (or more to taste - I used almost ¾ teaspoons)
  2 tablespoons fresh parsley leaves finely minced
1

Preheat a large skillet and melt the ghee (or cooking fat of choice). Add the thinly sliced onions and sauté for 10-15 minutes over low heat, allowing the onions to caramelize slightly. Do not let them burn.

2

Move the onions to one side of the skillet, and add the halved chicken hearts and sliced mushrooms. Sprinkle the salt, pepper, and thyme around the skillet. Turn the heat up to medium-high and allow for the chicken hearts and mushrooms on the bottom to cook undisturbed for 2-3 minutes to let them brown a little. They might release juices, and that's OK.

3

Stir everything around in the skillet and allow to cook for 5-8 more minutes, or until the chicken hearts and fully cooked and no longer pinkish inside, stirring frequently. The mushrooms will release some juices—those are delicious over mashed potatoes or rice!!

4

Sprinkle with fresh herbs, stir, and serve hot with your favorite sides.

  • To see how to prepare chicken hearts for cooking, read the blog post.
  • You can add some minced garlic in with the chicken hearts and mushrooms, if you like.
  • You can add a small splash or dry white wine to deglaze the onions before adding the chicken hearts.
  • You can add a small amount of chicken broth to the skillet after the chicken hearts had a chance to brown a little, and continue cooking in the chicken broth. Extra sauce is never a bad thing!
  • Try dried basil or Italian seasoning instead of dried thyme, if you like.

 

Ingredients

  1 large onion cut in half and thinly sliced into half moons
  1 lb chicken hearts ends trimmed and sliced in half (see notes)
  8 oz baby bella mushrooms (cremini mushrooms), cleaned and sliced
  2 tablespoons ghee (or butter or vegetable oil)
  ½ teaspoon dried thyme
  ½ teaspoon freshly ground black pepper
  ½ teaspoon sea salt (or more to taste - I used almost ¾ teaspoons)
  2 tablespoons fresh parsley leaves finely minced

Directions

1

Preheat a large skillet and melt the ghee (or cooking fat of choice). Add the thinly sliced onions and sauté for 10-15 minutes over low heat, allowing the onions to caramelize slightly. Do not let them burn.

2

Move the onions to one side of the skillet, and add the halved chicken hearts and sliced mushrooms. Sprinkle the salt, pepper, and thyme around the skillet. Turn the heat up to medium-high and allow for the chicken hearts and mushrooms on the bottom to cook undisturbed for 2-3 minutes to let them brown a little. They might release juices, and that's OK.

3

Stir everything around in the skillet and allow to cook for 5-8 more minutes, or until the chicken hearts and fully cooked and no longer pinkish inside, stirring frequently. The mushrooms will release some juices—those are delicious over mashed potatoes or rice!!

4

Sprinkle with fresh herbs, stir, and serve hot with your favorite sides.

Chicken Hearts with Mushrooms and Onions
IngredientsDirections