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Chicken Hearts with Mushrooms and Onions

Yields4 Servings

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 260
% Daily Value *
Total Fat 18g28%

Saturated Fat 8g40%
Cholesterol 173mg58%
Sodium 379mg16%
Potassium 466mg14%
Total Carbohydrate 5g2%

Dietary Fiber 1g4%
Sugars 1g
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.