Chicken hearts baked in a sleeve in the oven
Let's prepare all the ingredients according to the list. Any vegetables you have in the house will work for this dish.
Instead of regular potatoes, I used sweet potatoes, they are prepared in the same way as regular potatoes, the taste is slightly sweet, very similar to the taste of pumpkin.
We will cut the baking sleeve to such a length that all our products fit in it and we can fasten the edges of the sleeve.
First, tie one end of the bag and open the sleeve so that it is convenient to put all the ingredients into it.
Peel the potatoes and cut them into 6-8 pieces. Place the potatoes in a bag.
Peel the mushroom caps and cut the mushrooms into slices, cut the carrots into circles, and place the vegetables in a baking bag.
Cut the onion into quarter rings and finely chop the garlic. Add the onion and garlic to the remaining vegetables.
Remove the membranes from the chicken hearts and cut off the veins. Add the hearts to the vegetables.
Let's pour in the tomato sauce.
Add salt, ground black pepper, and Italian herb mix. Pour in 1 tablespoon of olive oil.
Tightly close the other end of the roasting bag with a twist. Mix the hearts thoroughly with the vegetables to evenly distribute the sauce and spices.
Place the chicken hearts in the sleeve on a baking sheet and bake in the oven preheated to 170°C for 50-60 minutes.
Remove the finished hearts from the oven. Very carefully, to avoid getting burned by the steam, cut open the baking sleeve.
Place chicken hearts and vegetables on serving plates.
Bon appetit!
