Potatoes with Mushrooms and Chicken Hearts, in the Sleeve
by Editorial Staff
If I knew personally the person who invented the baking sleeve, I would not be tired of thanking him, because any dishes in the sleeve come out incredibly tasty, without unnecessary hassle and dirty dishes.) Today I will cook potatoes with mushrooms, chicken hearts, carrots, and onions. For a brighter look and a pleasant taste, I will add tomato sauce to them. When baked, all the ingredients will exchange their tastes and aromas, you get an incredible dish.
Servings: 3
Ingredients
- Potatoes – 350 g (3 pcs.)
- Mushrooms – 250 g
- Chicken hearts – 250 g
- Carrots – 70 g (1 medium-sized)
- Onions – 70 g (1 medium-sized)
- Tomato sauce (I have with basil) – 130 ml
- Salt – 1 teaspoon
- Ground red pepper – 0.5 teaspoon (to taste)
- Ground black pepper – 0.5 teaspoon (to taste)
- Dried garlic – 0.5 teaspoon (to taste)
Directions
- Cut the onion into thin quarter-rings or small pieces.
- Cut the carrots into semicircles.
- Wipe the champignons with a damp cloth. If the mushrooms are small, leave them whole, large mushrooms can be cut into 2-3 pieces.
- Cut the potatoes into medium pieces.
- Wash chicken hearts, remove fat, and film.
- Prepare a baking sleeve of the desired size. Tie a sleeve on one side, layout all the prepared ingredients.
- Add salt, ground pepper – red and black, dried garlic, tomato sauce.
- Fasten the sleeve on the other side. Shake well to distribute the sauce evenly between all the ingredients. Put the sleeve on a baking sheet and send it to the oven.
- Bake for 60 minutes at 180 degrees, until tender (be guided by the characteristics of your oven). Potatoes with mushrooms and chicken hearts, in the sleeve, ready.
- When serving, you can add sour cream, fresh vegetables, herbs, or pickles. Be sure to try it – it’s incredibly delicious, for lunch or dinner it’s a great option!
Good appetite!
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