Chicken Hearts & Gravy

Serve with ... what else? MASHED POTATOES! (but also potato pierogis, noodles, pasta or rice are all good choices.)

 

 

Ingredients (about 5 servings):

 

1 pound chicken hearts

1 tablespoon butter + 1 tablespoon olive oil

2 large cloves garlic, minced

1 tablespoon homemade adobo seasoning* 

1 1/2 teaspoons rubbed sage

1/2 teaspoon dried thyme leaves, crushed in the palm of your hand

2 1/2 cups chicken stock (low sodium is fine)

1/4 cup flour mixed well with 1/3 cup cold water 

 

Rinse the chicken hearts in cold water, drain them and dry them with paper towels. Heat the oil and butter in a skillet over medium heat, then saute the chicken hearts for just a couple of minutes until they begin to lightly brown. Reduce the heat to low, add the minced garlic and stir well as the garlic begins to cook. Stir in the adobo seasoning, rubbed sage, crushed thyme leaves and the chicken stock; stir well and bring mixture to a simmer, then cover. Cook for 45 to 60 minutes, or until the hearts are tender. Gradually stir in the flour and water mixture, stirring constantly. You can adjust the amount of flour and water until the gravy thickens to your preferred degree of thickness.

   

* Here is the recipe for adobo seasoning:  https://pontificating-randy.blogspot.com/2017/11/adobo-seasoning.html

 

 

 

WORD HISTORY:

Leather-This word, meaning "animal hide treated to prevent decomposition," goes back to Indo European "lethrom," which meant "leather." This gave Old Germanic "lethran," with the same meaning, and this gave Old English "leþer" (þ=th), which then became "lether," before the modern version. Relatives in the other Germanic languages: German "Leder," Low German "Ledder," West Frisian "leare," Dutch has both "leder" and the contracted form "leer," Danish "læder," Norwegian "lær," Icelandic "leður" (=lethur"), Swedish has "läder," all meaning "leather."