Rinse the hearts well and remove the veins and excess fat. Pour in water, add bay leaf and a little salt. Cook for 20 minutes.
In vegetable oil, fry the hearts until golden brown for 10 minutes.
Add onions to the pan and sauté for 5 minutes, after pouring the cream, add the mustard, salt and season to taste. Stew for another 5 minutes.
Chicken hearts gravy is tasty, hearty, fragrant and perfect for any side dishes. Cooking is very simple and fast, this dish is perfect for adults and children, especially delicious with mashed potatoes. Spices and herbs can be added to your taste, cream will suit any fat content or you can replace them with sour cream of low fat content.