Chicken hearts in sour cream with mashed potatoes

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

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

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

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

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

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

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

6. Mash the potatoes⁵ until fluffy, stir in milk⁶ and butter⁷, mix until smooth and creamy.

7. Place a portion of mashed potatoes⁵ on a plate, top with the hearts in sour⁴ cream sauce, and spoon over the sauce; serve hot and garnish with greens if desired.