Chicken Hearts in Sour Cream 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≈ $2.19 per kg 250 g
6. 6 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
7. 7 Butterpack 180 g ≈ $1.58 10 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 1 g

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

Method

1. Rinse the chicken¹ hearts, pat dry, trim excess fat and sinews, and cut into 2 cm (¾-inch) pieces. Thinly slice the onion² and grate the carrot³.

2. Heat a skillet over medium heat with sunflower oil, then sear the hearts for 5 minutes until golden brown.

3. Add the onion² and carrot³, cook for 5 minutes, then pour in 150 ml (⅔ cup) of water. Cover and simmer on medium heat for 25 minutes until the hearts are tender.

4. While the hearts cook, peel and chop the potatoes⁵, then boil in salted water for 20 minutes until soft. Drain the water.

5. Reduce the heat, stir in 150 ml (⅔ cup) of sour⁴ cream, season with salt, and warm through for 3 minutes without boiling.

6. Mash the potatoes⁵, mix in warm milk⁶ and butter⁷ until smooth.

7. Serve the mashed potatoes⁵ on a plate, top with the hearts and sauce, and garnish with fresh herbs if desired.