Chicken hearts in sour cream sauce with mashed potatoes

1. 1 Chicken heartspack 500 g ≈ $2.50 180 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 50 g
5. 5 Potatoes≈ $2.15 per kg 250 g
6. 6 Milk 2.5%pack 930 ml ≈ $0.91 50 ml
7. 7 Butterpack 180 g ≈ $1.60 10 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the hearts in cold water, pat dry with paper towels, trim off excess fat and membranes; cut into pieces about 2 cm.

2. Heat a large skillet over medium heat, add oil; fry the hearts for 5 minutes until golden, stirring occasionally.

3. Add the onion² and carrot³, fry for 5 minutes over medium heat, stirring; pour in 150 ml of water, simmer covered over medium heat for 25 minutes until the hearts and vegetables are tender.

4. Reduce the heat to low; stir in the sour⁴ cream, salt to taste, heat for 3 minutes until the sauce is smooth, do not boil.

5. Peel and rinse the potatoes⁵; boil in salted water until tender, drain.

6. Mash the potatoes⁵ until fluffy, pour in the milk⁶ and butter⁷, mix until smooth and uniform.

7. Serve: place a portion of mashed potatoes⁵ on a plate, top with the hearts in sour⁴ cream sauce, drizzle with the sauce; serve hot, garnish with herbs if desired.