Fried Chicken Hearts with Potato Puree


Courtesy of Janelle Reynolds

Optional sauces to accompany this dish:

Cream gravy
Parsley pesto



Fried Chicken Hearts with Potato Puree


For 4 Person(s)


  • 1 package chicken hearts
  • 1 carrot, chopped
  • 1/2 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 2 cloves garlic, smashed
  • 3 large Yukon potatoes
  • 1 head broccoli
  • 1/2 head Romanesco or cauliflower
  • Extra virgin olive oil
  • Kosher salt, to taste
  • White pepper, to taste
  • Black pepper, to taste

Fried Chicken Hearts with Potato Puree Directions

  1. Place chicken hearts, carrot, onion, celery, bay leaves and garlic into a stockpot with water to cover. Heat to a simmer and cook until fork-tender. Strain the hearts, discarding the rest, then cool under cold water and dry with paper towels.
  2. While the hearts are cooking, peel and medium-dice the potatoes. In another stockpot, cover potatoes with milk and add 1 stick of unsalted butter. Bring to a simmer and cook until fork-tender.
  3. Strain the potatoes, reserving the milk/butter liquid. Using a mixer or hand mixer, beat the potatoes until fluffy, then slowly add the milk/butter liquid until the potatoes are smooth and creamy. Season with salt and white pepper, to taste.
  4. While the hearts and potatoes are cooking, cut the broccoli and Romanesco or cauliflower into bite-size florets. Place in a mixing bowl and toss with olive oil, salt and pepper, to taste.
  5. Prepare grill to high heat. Once hot, grill florets on two sides until they are slightly charred. Remove and keep warm.
  6. Lightly toss the cooled chicken hearts in cornstarch, then deep-fry at 350° until golden and crispy. Remove, strain and season liberally with salt and pepper.
  7. To plate, spoon the potato puree on each plate, then place several grilled florets on top of the puree, followed by the fried chicken hearts.

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