Chicken hearts in sour cream sauce recipe. How to cook chicken hearts in sour cream sauce

Chicken hearts stewed in sour cream is a simple and budget-friendly recipe for every day that will quickly and tasty feed the whole family. Cooking is not troublesome, and most importantly, the entire process from frying to stewing is carried out in one pan, which is very convenient and practical. The meat turns out dense and tender, it is completely soaked in sour cream sauce, due to which it acquires an interesting creamy taste and a very pleasant sourness.

In order to prepare a tasty dish, it is important not to overcook the hearts when frying, and also simmer them in sour cream over minimal heat. To prevent the sour cream from curdling, there is a simple but very practical tip - add a little flour. It is this that plays the role of a binder that prevents the sour cream sauce from separating into indistinct white flakes. The structure of the gravy is uniform, velvety and moderately thick. In this sauce, the hearts simply melt in your mouth, becoming very tender and tasty, but try it yourself!

Ingredients

• chicken hearts 500 g
• onions 1-2 pcs.
• garlic 1 tooth.
• vegetable oil 30 ml
• 20% sour cream 100 g
• salt 0.5 tsp.
• a mixture of ground peppers 3 wood chips.
• wheat flour 1 tsp.
• fresh parsley 10 g

Recipe for chicken hearts stewed in sour cream

1. We wash the chicken hearts in cold water, be sure to cut off excess fat and blood vessels from them to give the dish an appetizing appearance (the trimmings can be used to prepare broth).
2. 
   Peel the onion and garlic clove. Cut the onion into medium cubes, and the garlic as finely as possible. At the same time, sauté them in well-heated vegetable oil for 1-2 minutes over medium heat. It is important not to overcook; the onion must remain transparent, otherwise it will become bitter and burn at the next stage of cooking.
3. 
   Add the prepared chicken hearts to the frying pan, mix and fry them along with the onions over medium heat without a lid. Turn over several times during cooking so that the hearts are evenly fried.
4. 
   After 10 minutes they will lose their pink color and the onions will begin to turn golden. There is no need to add salt during the roasting process! If you salt raw meat, the muscle tissue will shrink and the dish will be too tough.
5. 
   As soon as the hearts reach half-cookedness, you can pepper and salt them - feel free to add 0.5 tsp. salt and a couple of pinches of a mixture of ground peppers, which will give the dish a pleasant aroma.
6. 
   Immediately add sour cream (maximum fat content) and literally 1 tsp. wheat flour - it will prevent the sour cream from curdling and turning into flakes, the sauce will be uniform and thick. Stir the contents of the pan, cover with a lid and simmer on low heat for 20 minutes.
7. 
   After the specified time, remove the lid and let the liquid evaporate a little. Simmer for another 10 minutes, then add finely chopped parsley, stir and remove the pan from the heat.
8. Let it brew under the lid for 5 minutes so that the greens have time to impart their aroma to the dish. Serve hot with any side dish; stewed chicken hearts go especially well with rice, mashed potatoes and vegetables.

On a note

• Instead of sour cream, you can use heavy cream - it will give the dish a soft milky-creamy taste, but the sauce will turn out without the characteristic sourness.
• To enhance the taste and aroma, you can add a couple of pinches of dried herbs. A mixture of dried Provençal herbs, suneli hops, ground coriander, dried basil and mint is suitable.

Do you like chicken hearts in sour cream? The right cooking method, a successful combination of ingredients - and the dish will become one of your favorites. And in the article you will find as many as 7 cool recipes that will help open up a world of new tastes.

Surprisingly, a casserole with offal will perfectly complement a romantic dinner. A light gravy will fit perfectly into the diet of nursing mothers. Diet food? Here you are also at the right place - the calorie content of the hearts is 153.55 kcal/100 g. And the high protein content in the product makes all dishes prepared from it healthy and nutritious.

Not everyone likes the bitter taste of hearts, so it is customary to stew them with fermented milk product, tomato paste and other ingredients. Let's consider recipes with the addition of sour cream.

Juicy chicken hearts stewed in sour cream in a frying pan

I suggest you get acquainted with the simple preparation of chicken hearts with garlic. A minimal set of ingredients, a little time - and you are guaranteed a hearty, healthy lunch.

We will need:

• hearts - 1 kg;
• 3–4 cloves of garlic;
• a pair of onions;
• 300 g sour cream;
• salt, pepper - to taste.

Preparation steps:

1. We separate the fat layers from the hearts. Then we divide each product in half.
2. We wash the pieces.
3. Heat up the frying pan. At this time, peel and chop the onions.
4. Then we send the onion cubes for frying.
5. As soon as the onions are browned, add the hearts.
6. Fry everything until the chicken pieces release liquid. Don't forget to stir occasionally throughout the cooking process.
7. Next, add chopped cloves and spices.
8. We continue the heat treatment with the lid closed.
9. When the water has evaporated, add sour cream.
10. Simmer for a couple of minutes.

Serve the dish with your favorite side dish. If desired, decorate with greenery.

How to cook soft hearts in a Redmond multicooker

How to cook chicken hearts in sour cream so that they are soft and juicy? My favorite way to stew this wonderful offal is in a slow cooker. You don’t need to do anything special and all the benefits of the protein dish are preserved.

Let's take the following products:

• 400 g sour cream;
• chicken hearts - 500 g;
• a pair of onions;
• salt pepper.

Recipe description:

1. We wash the hearts, separate the fat and cut into slices.
2. Pour a little oil into the multicooker bowl and set the “Fry” mode.
3. While the oil is heating up, finely chop the onion. Then fry it a little.
4. Next, add the chopped offal and season to taste.
5. Add sour cream and mix everything.
6. Turn on the “Quenching” mode for half an hour.

On a note! Instead of sour cream, you can use cream - the result is a very soft and tasty dish.

The multicooker signal will indicate the readiness of our delicate gravy.

How to stew in sour cream sauce with cheese - a favorite recipe for spaghetti

Would you like to prepare a full meal in a matter of minutes? Then write down the recipe. I recommend stewing the liver and stomachs in the same way - it will turn out amazing!

We will need:

• chicken hearts - 300 g;
• 200 g sour cream;
• processed cheese - 1 briquette;
• 3 cloves of garlic;
• a pair of onions;
• salt pepper.

Advice! While the dish is cooking, turn on the second burner and boil the spaghetti - get both a side dish and gravy at the same time.

1. Chop the onion into cubes.
2. Divide the garlic into plates.
3. Grate the cheese on a coarse grater.
4. First of all, fry the chopped onions.
5. After a little time, add garlic to the onion vegetable.
6. When the ingredients are browned, add the hearts. Continue frying until done.
7. Season the mixture and add sour cream. Simmer for 5–10 minutes. Add a little mustard if desired.
8. Then reduce the heat, sprinkle the dish with cheese and leave on the stove for 10 minutes, no more.
9. This is how we made a delicious sauce quickly and easily.

Recipe with the addition of mushrooms

This recipe will give you super soft hearts in just 25 minutes. Let's get started?

Required:

• chicken hearts - 1 kg;
• sour cream 3 tbsp;
• honey mushrooms - 200 g;
• onions - 3 pcs.;
• herbs, spices - to taste;
• garlic - 3 cloves.

On a note! Cooking for too long makes the hearts rubbery. Therefore, try not to fry the dish too much.

Cooking step by step:

• We remove the offal from the veins and rinse thoroughly.
• Place the onion in a heated frying pan.
• Sauté until golden brown.
• Then add the mushrooms and continue cooking.
• When the mushrooms are slightly fried, add the hearts to the ingredients, season and mix everything thoroughly.
• Let it simmer for 10 minutes.
• During this time, the liquid will evaporate a little.
• After the time has passed, add chopped garlic. Stir.
• Add sour cream and simmer for 5 minutes.

The result is a delicate dressing with a mushroom flavor - gourmets will appreciate it.

Delicious chicken hearts in homemade sour cream, baked in the oven

In this recipe we add sour cream - we don’t regret it. Store-bought liquid will not work here. We take a natural fermented milk product so that the spoon stands. The casserole turns out amazing - you'll swallow your tongue.

Components:

• thick homemade sour cream - a glass;
• one large tomato or 2 medium ones;
• a pair of onions;
• 1 kg of hearts;
• spices, herbs to taste.

On a note! Regular chewing gum will help hold back tears while working with onions. Chew while cutting onions to protect the mucous membrane.

Cooking step by step:

1. Place a thick layer of sour cream on the bottom of the baking dish.

2. Cut the tomatoes into cubes and place them in a container in the next layer.

3. Shred the peeled onion heads and sprinkle on the tomatoes.

4. Place washed chicken offal on top. Salt and pepper.

5. Place everything in the oven for 45 minutes.

6. While the casserole is cooking, chop the greens. It will be needed for decoration.

7. The dish is ideal for dinner with a glass of dry red wine.

How to cook tender stewed hearts in sour cream with onions, potatoes, cheese

Thanks to this recipe, you will learn how to stew soft, tender and tasty (without bitterness) hearts. One of the advantages of this dish is that it does not require additional preparation of a side dish. The gravy comes right with the potatoes.

On a note! Prepare this dish in a pot. The hearts will turn out more juicy. Connect all the components together and distribute the mixture into containers. Bake for no more than 40 minutes.

Let's take the following products:

• one onion;
• potatoes - approximately 8 pcs.;
• salt, herbs, seasoning;
• 150 g cheese;
• 400–500 g chicken hearts;
• vegetable oil - 30 ml;
• 1–2 tbsp. l. sour cream.

Description of preparation:

1. Cut the potatoes into arbitrary slices.
2. Season the slices and mix.
3. Chop the dill and sprinkle on the potatoes.
4. Combine the slices with butter and place on a baking sheet lined with parchment.
5. Send to bake for 45 minutes.
6. Finely chop the onion.
7. Divide the chicken by-product in half, then rinse. First remove the veins.
8. Season the hearts and send them to simmer together with the onions in a thick-bottomed bowl. A slow cooker will also work. Before putting it on the fire or turning on the “Stewing” program, add sour cream and a little water. Cooking time: 30–35 minutes. No sour cream? It will also be delicious with tomato paste.
9. Remove the cooked potatoes from the oven.
10. Place the stewed offal on the wedges and pour in the gravy.
11. Sprinkle cheese and chopped herbs on top.
12. Place the pan with the side dish and gravy in the oven for 5 minutes.

Advice! Did you use parchment while baking the potatoes? Remove the baking paper before adding the sauce. Otherwise, it will get soggy and end up in the dish.

We put the delicious food on plates and invite guests for lunch.

Recipe for cooking with onions, carrots, sour cream step by step: tasty and simple

Chicken hearts are a nutritious, low-calorie product containing a large amount of protein. In addition, they contain a lot of useful vitamins and microelements - PP, A, B, magnesium, calcium, zinc, copper. When properly cooked, elastic meat becomes tender and juicy. We suggest preparing chicken hearts in sour cream - the dish goes well with almost any side dish of pasta, cereals or vegetables.

To cook stewed chicken hearts in a frying pan in sour cream sauce you will need:

• 0.6 kg chicken hearts;
• garlic cloves – 2;
• onion – 100 g;
• sour cream – 100 g;
• rice (preferably Basmati) – 200 g;
• drain butter – 20 g;
• 0.5 tsp. ground black pepper;
• seasonings (“Provencal herbs”) – 1 tsp;
• half a teaspoon of salt.

Chop the garlic and onion and fry in oil until transparent. Preparing the hearts: wash, remove excess fat and blood vessels. Place in a frying pan and cook over medium heat until the pink color disappears. Add pepper, sour cream, salt, mix well. Reduce the heat and simmer with the lid closed for half an hour.

While the hearts are stewing, boil the rice and add oil. After 30 minutes, the hearts should become soft, season with Provençal herbs. Let the dish cook for some time until the excess liquid evaporates. To serve, place a bed of rice on a plate; place a portion of hearts with gravy on top in the recess. The dish will look good with green vegetables.

In a slow cooker

For convenience, chicken hearts can also be cooked in such a miracle of kitchen appliances as a multicooker.

For this you will need the following products:

• onions – 2 pcs.;
• chicken hearts – 1 kg;
• herbs (dried or fresh);
• large carrot – 1 pc.;
• tomato paste;
• 1 liter of water;
• salt;
• seasonings

By-products must first be washed, cleared of vessels, film and fat. Cut each into two halves. Cut the onion into large cubes. Carrots can be grated or chopped. Place all the ingredients in a multicooker, add tomato paste diluted with water and set the “Stew” program to 45 minutes.

Cooked chicken hearts in a multicooker are particularly tender, because in a multicooker the product is better processed thermally, steam and moisture practically do not escape from the multicooker bowl, and the structure of the fibers becomes very soft and tender.

On a note. This dish is served with both light salads and more high-calorie side dishes - potatoes, cereals, pasta.

In sour cream and cheese sauce

Sour cream and cheese sauce gives the hearts a unique aroma and an amazing delicate, light taste.

Let's prepare the ingredients:

• chicken hearts – 0.6 kg;
• 100 g processed cheese;
• 1 large onion;
• salt;
• sour cream – 3 tablespoons;
• greens – 40 g (dill, parsley);
• 2 cloves of garlic;
• Sunflower oil – 2 tbsp. l.;
• a third of a teaspoon of starch;
• ground pepper.

We prepare meat products, as in previous recipes. Cut the onion into small cubes. Place the hearts in a frying pan, add salt and pepper. Fry them over high heat, stirring constantly. After this, turn down the heat and continue to simmer under the lid closed for another quarter of an hour. In a separate frying pan, fry the onion until transparent. The greens need to be finely chopped. For convenience, we pass the garlic through a press. For convenience, grate the processed cheese on a coarse grater. Add onion to the hearts and continue to simmer for another 15 minutes. Then add cheese and sour cream. Don't forget to mix everything thoroughly. Lastly, add starch, herbs, garlic and half a glass of water. The sauce should boil, let it simmer under the closed lid for another couple of minutes.

In sour cream with potatoes

Dishes made from hearts are low in calories, but at the same time quite nutritious, especially when combined with stewed potatoes in sour cream.

Here is a list of required products:

• 300 g chicken hearts;
• oil (olive or butter) – 1-2 tbsp. l;
• 6 potato tubers;
• 3 cloves of garlic;
• sour cream – 4 tbsp. l.;
• 1 onion;
• add salt and pepper to taste.

Let's prepare the hearts - wash, peel, lightly fry in a greased frying pan (10-15 minutes). Fry the onion in a separate pan.

Peel the potatoes and cut them into cubes. Place in a saucepan and add water so that it covers only half of the contents.

In a saucepan, bring the potato cubes to a boil and add the hearts, spices and onions. Cover with a lid and simmer until done.

Option with added mushrooms

To add some zest to such a simple dish, add mushrooms to the hearts.

We will need the following products:

• 500 g chicken hearts;
• 300 g of mushrooms (for example, champignons);
• 3 tbsp. spoons of oil (olive);
• 1 onion;
• carrot – 1 pc.;
• 1 bunch of greens;
• 150 ml sour cream.

By-products need to be washed, peeled, and cut in half. Chop the onion and fry a little. Pour the prepared meat ingredients into the pan with the onions. The carrots must be grated and the mushrooms cut into small pieces. Pour everything into the frying pan. Add sour cream and simmer, covered, until fully cooked. The dish is served with stewed potatoes or mashed potatoes, although it can be combined with any side dish. When serving, the food should be sprinkled with chopped herbs.

Bake chicken hearts in the oven

Baked meat turns out juicy and tender, chicken hearts are no exception. This dish goes well with any side dish or salads.

Ingredients you can't do without:

• sour cream – 2 tbsp. l.;
• chicken hearts - half a kilogram;
• 1 onion;
• ground pepper, salt;
• butter for frying.

Fry the chopped onion a little until slightly yellowish in butter. Add the washed and peeled by-products to the onions. Season with spices and sour cream. Mix everything thoroughly and transfer to a baking dish. Cover the pan with a lid or foil. You need to bake the hearts in an oven preheated to 2000C for 50 minutes. The dish is served hot.

You always want to please your loved ones with delicious food. But this does not always work out usefully and on a budget. Today I want to draw your attention to a wonderful dish - chicken hearts in sour cream. They can act as a gravy for any side dish. And also be an independent dish.

Chicken is the most inexpensive type of meat, and its by-products are even more affordable. Not so long ago we cooked. Remember? If you still have liver or gizzards left, you can also stew them with hearts in sour cream.

You can prepare them in different ways: you can first boil them in water or fry them until half cooked. I will describe each cooking method in more detail below.

I heard somewhere that this dish is often prepared at restaurant level. But there’s nothing complicated here; anyone who wants a tasty meal can do it.

An important rule: to make the hearts soft and juicy, the entire cooking time should not exceed 30 minutes. If you cook them longer, they will become rubbery.

By-products must be washed and cleaned of blood vessels, fat and dried blood.

If your gravy turns out to be very liquid, then add 1 tsp to it. flour. If, on the contrary, it is very thick, then dilute the sour cream with water.

Most often, a deep frying pan is used to prepare this dish. It is convenient to fry and then simmer all the ingredients. So as not to dirty several dishes.

You can use any sour cream for the recipe. But be sure to check the expiration date of the product.

Ingredients for 1 kg of chicken hearts:

• 300 g sour cream,
• 2 onions,
• 4 cloves of garlic,
• salt pepper.

Let's deal with offal. Drain them in a colander and rinse well under running water.

We cut off the fat and blood vessels from them. Then cut each piece in half lengthwise. We do this with all the hearts and rinse them well again under running water.

Peel the onion and cut into cubes.

Pour a little vegetable oil into a frying pan, heat it and fry the onion until soft and transparent. Approximately 3 minutes on high heat.

Then add offal. Fry everything together and stir occasionally so that they do not burn.

The meat will release a lot of juice, and at this time add finely chopped garlic.

Salt and pepper. Then cover with a lid and simmer over medium heat until the moisture has completely evaporated.
Then add sour cream and mix. Cook the ingredients for another 5 minutes.

Then turn off the heat and go eat a hot and aromatic dish. You can add any spices to taste.

How to cook chicken hearts in a slow cooker so that they are soft and juicy

I'll start with the simplest cooking option. For this we will use my favorite assistant - a slow cooker. I can’t do without her at all. I cook everything in it: from canning to... Its most important advantage is that you don’t have to run around and monitor the cooking.

Ingredients:

• 800 g chicken hearts,
• 2 onions,
• 3 tbsp. sour cream,
• 1 tbsp. vegetable oil,
• 1 glass of warm water,
• salt.

Let's start with preparing the products.

Peel the onion and chop finely. The shape of the pieces is not important, do as you are used to. For example, I like it when the onion is almost invisible in the dish, so I cut it into small pieces.

Let's take out the hearts. It doesn’t matter whether they are purchased from you or homemade, be sure to wash them under cold water. This is important to do, especially when the offal is chilled and has released a lot of blood.

We cut out the veins from the hearts and trim off the fat. If they are young, then there is little fat there and you can leave it. It is also advisable to cut them in half to remove any dried blood from inside.

Pour oil into the bowl, turn on the “Frying” or “Fry” program (whose menu is in English) and add the onion.

After 7 minutes, pour the offal into it.

Salt them and immediately add sour cream. Pour a glass of warm water on top.

Turn on the “Stew” or “Stew” mode for 25-30 minutes. There is no need to cook them longer so as not to spoil the taste.

The dish is prepared in a liquid gravy, so it will go well with a dry side dish, such as mashed potatoes.

Hearts fried with onions in sour cream sauce

Now let's look at how to make sour cream sauce. It turns out thicker. Two new ingredients are added - flour and water.

The flour absorbs excess moisture as the gluten swells. the sauce thickens. You can use regular flour, or you can use toasted flour if you have it.

Ingredients:

• 500 g hearts,
• 1 tbsp. flour,
• salt, seasonings,
• 3 tbsp. sour cream,
• 1 onion,
• 100 ml water,
• vegetable oil.

Finely chop a small onion.

Pour a little oil into a deep frying pan and place the hearts. Fry them for 3 minutes. Add onion pieces to them and simmer until the juice evaporates.

Then add salt and pepper. It's time to add flour. Add sour cream and mix everything. Add a little water and simmer for another 15 minutes.

The sauce will become more viscous. It is very tasty to dip a piece of white bread into.

A simple recipe with mushrooms in a frying pan

We are now in mushroom season. We have already pickled milk mushrooms and boletus. And then we were treated to a small pile of mushrooms and I decided to add them to the offal.

Ingredients:

• chicken hearts - 1 kg,
• onions - 3 pcs.,
• sour cream - 3 tbsp.,
• mushrooms - 200 g,
• garlic - 3 cloves,
• salt pepper to taste.

We wash the hearts and clean them of everything unnecessary.

Cut the onion into half rings.

We wash the mushrooms, sort them and finely chop them. I immediately throw away all unfamiliar and questionable mushrooms to avoid poisoning.

Pour some oil into the frying pan. Sauté the onion on it for 1 minute. Then add the mushrooms to it.

After 3 minutes, add the hearts. Salt and pepper them to taste.

Close the lid and simmer for 10 minutes.

Then add heat and evaporate a little moisture. At this time, add finely chopped garlic.
Add sour cream and simmer for 10 minutes.

Everything took 25-30 minutes.

Chicken hearts and liver stewed in sour cream

Now let's take a closer look at how to cook chicken offal together. Maybe you have liver or gizzards lying around in the freezer. They will perfectly complement the dish and will also turn out tender and flavorful in the gravy.

Compound:

• hearts - 400 g,
• liver - 400 g,
• sour cream - 250 g,
• onions - 2 pcs.,
• salt,
• pepper,
• water - 0.5 cups.

Let's start cooking by preparing the offal. We clean and rinse the hearts and liver.

Make sure that the spleen is cut off from the liver, otherwise you will end up with bitter, inedible food.

Finely chop a couple of onions.

Place onion in hot oil and fry for 5 minutes. Then add offal. You can also add stomachs.

Fry over high heat for 2 minutes so that a lot of juice does not form. And he managed to evaporate. Salt and pepper the food.

Then add sour cream and water and mix.

Reduce heat and simmer with the lid closed.

Cook for another 25 minutes.

Dietary stewed hearts in a pot

Let's turn our attention to one more recipe. Hearts prepared using it can be given even to children, because we will not fry the ingredients. This means they will have very little fat.

Ingredients (for 1 pot of 500 ml):

• chicken hearts - 500 g,
• 7 cloves of garlic,
• carrots - 1 pc.,
• onions - 0.5 pcs.,
• sour cream - 2 tbsp.,
• salt, pepper, seasonings,
• water – 100 ml.

As always, thoroughly rinse and clean the hearts. Place them in a separate bowl.

Cut half an onion into pieces.

Cut the carrots into slices or half rings. So that they can be felt. We put all the products together. Chop the garlic and add it there.

Salt and pepper the mixture. Add all your favorite seasonings and mix.

For seasonings, I most often use coriander, nutmeg, suneli hops or herbs de Provence. They are not expensive and the composition is natural. I prefer to avoid seasonings with flavor enhancers and preservatives.

Fill the clay pot with food to the brim, pour in a third of a glass of water and add 2 tablespoons of sour cream on top. If yours is oily and homemade, then you can get by with just one spoon.

Preheat the oven, set it to 180 degrees and send the pots to cook for 1 hour.

If you want to use them as an independent dish, you can also put chopped potatoes underneath. But then the amount of by-products will need to be reduced by half or several clay pots used.

Delicious recipe with cheese in the oven

It’s very tasty to bake them in sauce and under a cheese crust.

For 300 g of chicken hearts take:

• sour cream – 200 g,
• cheese – 100 g,
• 3 cloves of garlic,
• bulb.

Boil the hearts in boiling water for exactly 4 minutes.

Finely chop the onion. Place three cheeses on a fine grater in a separate plate.

Squeeze the garlic into the sour cream, add seasonings or chopped fresh herbs.

Place garlic sauce on the bottom of a deep dish. We place offal in it.

You can put tomatoes or potatoes on them if you want. Pour onions over the offal and make a cap of cheese.

Bake at 190 degrees for 35-45 minutes.

It’s best to serve while still warm, so that the cheese stretches and the sauce doesn’t have time to thicken.

Roast offal and potatoes

You can get a more nutritious dish if you add everyone’s favorite potatoes.

Ingredients:

• 200 g hearts,
• 300 g potatoes,
• salt – 1 tsp,
• seasonings: coriander, suneli hops, Provençal herbs,
• 1 tsp butter,
• 2 tbsp. olive oil,
• 1 onion,
• 1 carrot,
• 1 clove of garlic,
• garlic, sour cream.

Cut the potatoes into long slices and fill them with water in a separate bowl so that they do not turn black.
Cut the onion into half rings.

Three carrots on a grater. I prefer the shallow side so that the vegetables are less noticeable in the food.

We wash the hearts and cut them into 4 parts. Pour oil into a frying pan and add butter to it. Stir them over high heat until they combine into one consistency.

Then pour out the hearts. Fry them for 5 minutes. Then add onions and carrots to them. Fry for another 5 minutes.

Now add the potatoes. Sprinkle it with your chosen spices. You can even add a bay leaf.

Salt and pepper our roast. Finely chop a clove of garlic and pour it into the potatoes.

So fry for another 3 minutes over medium heat. Then add sour cream. Close the lid and simmer for 20 minutes until the potatoes are ready.

Chicken hearts in sour cream with garlic without onions

Many chefs believe that if there is garlic in a dish, other types of spices can be abandoned. And in some ways they are right.

The garlic aroma is very self-sufficient and greatly excites the taste buds. It works up a strong appetite. Therefore, we will remove all seasonings and even onions away. We will have the most basic ingredients left.

For 1 kg of hearts we take:

• head of garlic,
• 300 g sour cream.

We wash the hearts well, cut off the fat and blood vessels. I also prefer to wash them off any dried blood.

Peel the garlic and crush it with the flat side of the knife. This will release more of its essential oils into the sauce.

Pour some vegetable oil into a frying pan, heat it and fry the hearts. After a minute, add chopped garlic.

As soon as a lot of moisture comes out, evaporate it a little. Approximately 7 minutes. Then add salt and add sour cream. Simmer for 15 minutes until done.

You can also serve with any side dish: pasta, buckwheat, peas or porridge.

I find this dish very simple and affordable. The offal tastes very tender. And the sauce gives them a special creamy soft taste. By the way, you can replace it with cream if you want.

Thank you for your attention and I’m off to prepare even more interesting articles.

Don't know what to cook for dinner? Are you already tired of borscht, porridge and cutlets? Chicken hearts cooked in sour cream sauce are exactly what you need. Many are distrustful of these offal, but once you cook them at least once, your opinion will change dramatically.

Following traditions

How to cook chicken hearts in sour cream and cheese sauce

• garlic cloves – 3 pcs. small;
• set of dill and parsley – 50 g;
• cheese “Druzhba” - 150 g;
• hearts – 1 kg;
• large onion;
• starch – 20 g;
• spices, salt;
• oil – 40 ml;
• sour cream – 120 g.

Time: about an hour.

Calories: 177.9.

Before you start cooking, you should prepare the necessary ingredients. We clean the chicken by-products from blood vessels and fat, and then rinse thoroughly. We remove the onion from the husk. Chop the peeled vegetable into small cubes. Grate the cheeses and peeled garlic cloves. And we chop the greens, pre-washed.

The pan must be placed over high heat and seasoned with oil. Lay out the giblets, sprinkle with spices and salt. Stirring generously, fry for about 3 minutes. Reduce the heat to low and simmer for 15 minutes under the lid.

Add the onions to the semi-finished offal and continue simmering for another ¼ hour. Then add sour cream, chopped herbs, starch, grated cheese and garlic, fill with water (about ½ cup). When the mixture begins to boil, boil for 5 minutes.

Chicken hearts in sour cream with potatoes

• onion - 2 heads;
• flour – 30 g;
• cheese – 120 g;
• oil for frying – 30 ml;
• hearts – 600 g;
• large potatoes – ½ kg;
• salt, spices;
• sour cream – 1 tbsp.

Time: 75 minutes.

Calories: 149.9.

1. If necessary, it is worth separating possible vessels and fatty membranes from the giblets;
2. Transfer the by-products to a colander, then rinse them and leave to drain;
3. Peel the skins from potato tubers. Chop clean vegetables into cubes the size of hearts;
4. Place the frying pan seasoned with oil on the fire, and while it is heating up, cut the peeled onion heads into pieces;
5. Gold the chopped onion over medium heat;
6. Dip the prepared giblets in flour and transfer to the half-finished onion;
7. Fry until the meat component becomes golden. 5 minutes is enough;
8. Add potato pieces to the mixture, sprinkle with spices and season with sour cream;
9. After thoroughly mixing the substance, transfer it to a deep baking sheet or mold;
10. 180°C - the required oven temperature, into which we place the dish for ½ hour;
11. Grind the cheese with a grater, and then sprinkle it on the semi-finished concoction and cook for another 20 minutes in the oven.

Recipe for chicken hearts in sour cream sauce in a slow cooker

• flour – 25 g;
• salt;
• sour cream – ¼ l;
• bulb;
• butter – 20 g;
• hearts (chicken) – ½ kg.

Time: 75 minutes.

Calories: 158.9.

1. We peel the onion and chop the vegetable in any way;
2. Set the “Baking” mode and coat the multicooker bowl with oil;
3. Fry the onion until golden and in the meantime prepare the by-products: peel off unnecessary parts and rinse;
4. We send the giblets to the golden vegetable and continue frying until the moisture has evaporated, about 15 minutes is enough;
5. Change the mode to “Extinguishing”, seal the lid and wait ½ hour;
6. Sprinkle the mixture with flour, season with salt and pour in sour cream;
7. Mix the substance generously and cook for another 10 minutes.

Chicken hearts in sour cream in the oven

• sour cream – 200 g;
• onion – 2 heads;
• butter – 20 g;
• hearts – ½ kg;
• spices.

Time: 50 minutes.

Calories: 146.7.

1. We wash the offal, not forgetting to first remove fatty films and blood vessels;
2. Chop the peeled onions into small cubes;
3. Grease a baking dish with oil and transfer the prepared ingredients into it;
4. Mix the substance and add sour cream and spices, put it in the oven for 40 minutes, heating it to 180°C.

Chicken hearts stewed in sour cream with mushrooms

• champignons – 400 g;
• onion – 150 g;
• hearts (chicken) – 500 g;
• spices;
• sour cream - 1 tbsp.;
• oil.

Time: 45 minutes.

Calories: 106.9.

1. Cut the cleaned and washed giblets in half;
2. We wash the champignons and chop them into the same size pieces;
3. Chop the onion into half rings and place it in a frying pan greased with oil;
4. We add mushrooms to the translucent vegetable and fry until the moisture evaporates;
5. Add the by-products, knead and simmer for 5 minutes;
6. Season with the selected spices, pour in sour cream, add about 100 ml of water;
7. Mix thoroughly and reduce heat to low;
8. Simmer under the lid for about ¼ hour.

• To prepare this dish, you can use sour cream of any fat content;
• if the gravy turns out to be too thin, you should add a little starch or flour to thicken;
• Before starting cooking, be sure to clean the chicken offal from possible fat and trim the vessels. You should rinse thoroughly, as blood clots may remain inside the giblets;
• While the dish is being prepared, it doesn’t hurt to prepare the side dish in the meantime. Both porridge and boiled potatoes go great with it.

Bon appetit!