Chicken Hearts & Gravy
I like chicken hearts, and this is a simple and easy meal to put together. I made this on 12 Dec 2017 as a way to use up some chicken hearts I had in the freezer, and this gives me an idea for a base recipe for leftovers as well. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 750 grams chicken hearts, cleaned, cut in half lengthwise, (1½ lb)
- 1 tablespoon olive oil
- salt and pepper, as desired
- 1 small onion, diced
- 3 cloves garlic, smashed and minced
- ½ teaspoon ground sage
- ¼ teaspoon celery seed
- 2 cups chicken gravy, (prepare 2 packets), Shortcut
- 250 grams egg noodles, or pasta of your choice, (8 oz)
Instructions
- In a large non stick pan, heat the oil and add the chicken hearts and saute for a few minutes, they release a lot of fat was well (additional flavor), add the onion and garlic, and saute until the onion is translucent and hearts cooked through. Drain the hearts.
- While the hearts are cooking. In a small sauce pan prepare the chicken gravy according to the packet instructions, this is normally 2 packets to make 2 cups. Once the gravy is made, add the drained hearts and stir in, season with the sage, celery seed, and salt and pepper to taste.
- In another small sauce pan, cook the pasta in boiling water until tender, then drain.
- Place some noodles on a plate and ladle on the gravy, enjoy.
Notes
Figure about 50 Baht for the chicken hearts. For 2 servings, this is about 74 cents per serving.
Shortcut: Gravy Mix.