A convivial classic of Southwestern French counters and bistros, these chicken hearts are seared at a very high temperature to achieve a caramelized crust and a juicy center. They are finished at the last second with a vibrant persillade and a sherry vinegar deglaze.
Ingredients
- 800 g fresh whole chicken hearts
- 4 cloves purple garlic cloves
- 1 bunch fresh flat-leaf parsley
- 2 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- 1 tsp Guérande fleur de sel
- 1 pinch Espelette pepper
- 1 pinch black peppercorns
Method
- Trim the chicken hearts with a paring knife, removing the ring of white fat at the top and any visible blood vessels.
- Split each heart in half lengthwise to open them flat. Rinse them quickly under a stream of cold water to remove any small clots, then pat them thoroughly dry with paper towels until the surface is completely dry.
- Pick the flat-leaf parsley leaves and chop them finely with a knife without bruising them. Peel, remove the germ, and mince the garlic cloves very finely, then combine the garlic and parsley in a bowl.
- Heat your plancha or a heavy cast-iron skillet over very high heat until the surface is smoking, then pour in the olive oil and spread it with a spatula.
- Place the hearts flat on the hot surface, open side against the metal, taking care not to overlap them to ensure a loud, continuous sizzle.
- Let them brown undisturbed for three minutes, until the juices caramelize and form a distinct brown crust around the edges.
- Flip the hearts with a wide spatula and continue cooking over high heat for an additional two minutes to firm up the meat while keeping the center tender and slightly pink.
- Lower the heat, immediately scatter the persillade over the hearts, and saute everything for thirty seconds to release the garlic aromas without letting it brown.
- Pour the sherry vinegar onto the hot surface to deglaze and release all the cooking juices. Stir vigorously with the spatula to glaze the meat, then turn off the heat.
- Season immediately with Guérande fleur de sel, a grind of black pepper, and a pinch of Espelette pepper, then plate directly on a preheated dish.
Nutrition
Per serving
- Energy
- 292.5 kcal
- Protein
- 47 g
- Carbohydrate
- 1.07 g
- Fat
- 10.55 g
- Fibre
- 0.18 g
- Calcium
- 3.66 mg
- Iron
- 0.07 mg
- Magnesium
- 7.03 mg
