Stir-Fried Chicken Hearts with Mushrooms and White Wine

👨‍🍳 Method

To assemble

1. 1
   Ahead of time, pat the hearts dry well with paper towels.

   Paper towels
2. 2
   Heat the oil in a skillet over high heat.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add the hearts over high heat and fry 3–4 minutes.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Season with salt and black pepper, remove the hearts from the pan and set aside.
5. 5
   Heat the butter in the same pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
6. 6
   Add the onion and fry 4 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove
7. 7
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
8. 8
   Add the mushrooms and fry 5 minutes, stirring, until the mushrooms release their liquid and it evaporates.

   ⚙ Adding to the hot fat and fryingStove
9. 9
   Add and stir.

   Stove
10. 10
    Add the wine, scrape the bottom and cook 3 minutes, until the alcohol evaporates.

    Stove
11. 11
    Return the hearts to the pan and cook together 2 more minutes.

    Stove
12. 12
    Serve immediately, sprinkled with the parsley.