From chicken offal, you can cook a lot of decent food. One such are stewed hearts in sour cream. They can be cooked alone or with the addition of chicken liver . It turns out very tasty, healthy and nutritious.
How to cook chicken hearts in sour cream?
Ingredients:
- chicken hearts - 620 g;
- onion - 120 g;
- garlic - 2 cloves;
- sour cream - 220 g;
- vegetable refined oil - 25 ml;
- ground black pepper - to taste;
- a mixture of dried Provencal herbs - 12 g;
- salt - to taste.
Preparation
Chicken hearts are washed, we get rid of excess fat and blood vessels. Onions are cleaned and cut into cubes, garlic finely chopped.
In a deep saucepan, or in a skillet, brown the vegetable refined oil firstly sliced onions and garlic, then lay chicken hearts and fry for a few more minutes. Now add the sour cream, season the dish with salt, ground black pepper, mix, cover with a lid and reduce the heat to a minimum. We squish the dish for thirty minutes, then we throw fragrant Provencal herbs, mix it and if necessary let it evaporate excess liquid, adding fire.
Serve chicken hearts stewed in sour cream with boiled rice , vegetables and, if desired, decorating with fresh herbs.
Chicken hearts with mushrooms stewed in sour cream in multivark
Ingredients:
- chicken hearts - 620 g;
- onion - 175 g;
- champignons - 375 g;
- carrots - 175 g;
- sour cream - 220 g;
- garlic - 2 cloves;
- vegetable refined oil - 25 ml;
- ground black pepper - to taste;
- a mixture of Italian herbs - to taste;
- salt - to taste;
- fresh greens of coriander and parsley - to taste.
Preparation
Onions and washed carrots are cleaned and cut into strips, and the washed mushrooms are cut with plates. In the capacity of the multivarka pour a little refined vegetable oil, lay out the prepared vegetables and mushrooms and fry for ten minutes, adjusting the appliance to the "Frying" or "Baking" mode.
Chicken hearts are washed, dried, rid of excess fat and blood vessels and spread to vegetables. Fry for another ten minutes, add sour cream, salt, ground mixture of peppers, a mixture of Italian herbs and switch the multivark to the "Quenching" mode. We cook the dish for one hour. At the end of cooking we throw finely chopped peeled garlic, fresh parsley and cilantro.
Tasty aromatic hearts with mushrooms can be served with any garnish.
Chicken liver and hearts in sour cream
Ingredients:
- chicken hearts - 360 g;
- chicken liver - 360 g;
- onion - 220 g;
- sour cream with a fat content of not less than 20% - 220 g;
- purified water - 100 ml;
- garlic - 1-2 cloves;
- vegetable refined oil - 50 ml;
- ground black pepper - to taste;
- spicy herbs - to taste;
- salt - to taste;
- fresh parsley and basil greens - to taste.
Preparation
Chicken hearts and chicken liver are washed, cut off unnecessary fat, vessels and films and, if necessary, cut
Onions are cleaned, cut into half rings and fried in vegetable refined oil until golden. Add the prepared chicken hearts and liver and fry until the color changes. Then add a little hot water and pat it under the lid for twenty minutes. Now we lay sour cream, salt, ground black pepper, spicy herbs and stand on moderate heat for another fifteen minutes. After the cooking process, throw the finely chopped garlic, fresh herbs and let us brew for another ten minutes.
We serve ready chicken hearts and liver with boiled rice and vegetables.