Roast with chicken hearts and potatoes

Prepare the ingredients according to the list. The products are all available and are quite cheap and will always be found at home with caring housewives. Chicken hearts are a universal by-product from which you can cook a lot of interesting and delicious dishes. The roast can be called one of the most successful, even a novice hostess can cope with it, and the recipe will appeal to those who do not have enough time to stand at the kitchen stove for a long time. Chicken hearts that were purchased frozen, thawed (the best way is to leave them in the refrigerator overnight, then most of the nutrients contained in the product will remain), thoroughly washed, cut off excess fat, cut them into small pieces, rinse again to wash off the blood. Potatoes are washed, cleaned and cut into small cubes or pieces of arbitrary shape. Carrots are washed, cleaned and cut into thin strips or small cubes. Peel the onion from the husk and cut into cubes. Pour vegetable oil into a deep frying pan, heat it up. Fry the chicken hearts in oil until the color changes, stirring occasionally with a spatula. Fry on medium heat. After 10 minutes of frying, we send the cooked potatoes to the hearts, continue to fry them together for 7 minutes, pour in water so that it reaches the middle of the contents of the pan. We put the cooked carrots and onions in the pan. Stir, add salt and ground black pepper to taste. Cover the pan with a lid, reduce the heat to a minimum and simmer the vegetables with chicken hearts for about 25 minutes. During this time, the liquid should almost completely evaporate, but the dish should not be dry, so if necessary, you can pour in a little more water and let it boil, then turn off the fire. We leave the dish to brew under the lid for about 10 minutes and serve it to the table. We lay out chicken hearts with potatoes on plates, sprinkle with chopped fresh herbs or chopped green onions.
Bon appetit!