Chicken hearts Boil in salted water for 8-10 minutes with the bay leaf. In a deep skillet stew cut in crescents onion for 5-7 minutes or until soft. Add sliced ​​mushrooms and cook until the liquid has evaporated (5-8 minutes). Reduce heat and add the cream. Season with salt, pepper and paprika. Dish stir and cook 3-4 minutes. Add drained and dried chicken hearts. Stew 10 minutes.