½teaspoonsea salt(or more to taste - I used almost ¾ teaspoons)
2tablespoonsfresh parsley leavesfinely minced
Instructions
Preheat a large skillet and melt the ghee (or cooking fat of choice). Add the thinly sliced onions and sauté for 10-15 minutes over low heat, allowing the onions to caramelize slightly. Do not let them burn.
Move the onions to one side of the skillet, and add the halved chicken hearts and sliced mushrooms. Sprinkle the salt, pepper, and thyme around the skillet. Turn the heat up to medium-high and allow for the chicken hearts and mushrooms on the bottom to cook undisturbed for 2-3 minutes to let them brown a little. They might release juices, and that's OK.
Stir everything around in the skillet and allow to cook for 5-8 more minutes, or until the chicken hearts are fully cooked and no longer pinkish inside, stirring frequently. The mushrooms will release some juices—those are delicious over mashed potatoes or rice!!
Sprinkle with fresh herbs, stir, and serve hot with your favorite sides.
Notes
To see how to prepare chicken hearts for cooking, read the blog post.
You can add some minced garlic in with the chicken hearts and mushrooms, if you like.
You can add a small splash of dry white wine to deglaze the onions before adding the chicken hearts.
You can add a small amount of chicken broth to the skillet after the chicken hearts had a chance to brown a little, and continue cooking in the chicken broth. Extra sauce is never a bad thing!
Try dried basil or Italian seasoning instead of dried thyme, if you like.