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Chicken Hearts with Potatoes and Mushrooms in the Oven
Instructions
I start by preparing the potatoes. I peel the tubers – I adjust the amount depending on how many people I need to feed. I cut each potato into medium-sized wedges, so that they bake evenly.
I pour water over the wedges and put them on the heat. Once it comes to the boil, I cook them for no more than 5 minutes, lightly salting the water. The potatoes should stay slightly underdone – they will finish cooking in the oven.
While the potatoes are boiling, I prepare the hearts. I rinse them thoroughly, trim off the vessels and remove any blood clots – this matters for a clean finished dish.
I drain the water from the potatoes and cover them with a lid so they do not turn black. I wash and clean the champignons. I cut the large mushrooms in half and leave the medium and small ones whole.
I make the sauce. I grate the processed cheese – it gives the dish a creamy texture.
To the cheese I add the sour cream, the regular mustard and the French mustard. The mustard adds a gentle piquancy, and the sour cream adds tenderness.
I add spices to taste and mix thoroughly. The sauce turns out aromatic and rich.
I arrange the potato wedges in the dish in vertical rows and place the hearts between them. This way of arranging them looks attractive and lets the ingredients bake evenly.
On top I spread the mushrooms – they add a woodland aroma to the dish.
I pour the sauce over everything and sprinkle with finely chopped herbs. I put it in the oven, preheated to 180°C, for 40 minutes. The dish is ready when the hearts have become tender and an appetising crust has formed on top.
Tips
- 1
Be sure to pre-boil the potatoes for 5 minutes – that way they are guaranteed to bake through and will not be raw inside.
- 2
Clean the hearts thoroughly, removing the vessels and clots – this affects how tender the finished dish is.
- 3
Do not overdo the baking time – 40 minutes is enough. The hearts can turn tough if baked for too long.
- 4
Adjust the amount of mustard to taste – if you do not like it spicy, halve it.
FAQ
Can I use frozen mushrooms? +
Yes, both fresh and frozen champignons or wild mushrooms will work. There is no need to defrost frozen ones first.
Why do the hearts turn out tough? +
Most likely they were baked for too long, or the oven temperature was too high. The optimum is 40 minutes at 180°C.
Can I replace the processed cheese? +
Yes, grated hard cheese or cream will work. Processed cheese gives the sauce a creamier texture.
Do I need to cover the dish with foil? +
No, I bake it without foil to get a golden crust. If you are worried about drying it out, cover it for the first 20 minutes.
Can I prepare the dish in advance? +
Yes, assemble it in the dish, cover with cling film and keep it in the refrigerator for up to 12 hours. Bake it just before serving.
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