You always want to please your loved ones with delicious food. But this is not always useful and budgetary. Today I want to draw your attention to a wonderful dish - chicken hearts in sour cream. They can be used as a gravy for any side dish. And also be an independent dish.

Chicken is the most inexpensive type of meat, and its offal is even more accessible. Not so long ago, we cooked with you. Remember? If you still have liver or stomachs, then they can also be stewed with hearts in sour cream.

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

I heard somewhere that this dish is often prepared at a restaurant level. But here, after all, there is nothing complicated, anyone who wants to have a tasty meal can handle 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 like rubber.

Be sure to wash the by-products and clean them of blood vessels, fat and caked blood.

If your gravy turned 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 stew all the ingredients in it. In order not to stain a few vessels.

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

Composition for 1 kg of chicken hearts:

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

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

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

Peel and cut the onion into cubes.

Pour some vegetable oil into the pan, heat it and fry the onion until soft and transparent. About 3 minutes on high heat.

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

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

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

Then we turn off the heating and go to 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 multicooker. I can’t do without it at all. I cook everything in it: from canning to. Its most important plus is that you do not need to run and watch the cooking.

Ingredients:

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

Let's start by preparing the products.

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

We take out the hearts. it doesn't matter if they are bought from you or at home, be sure to rinse them under cold water. This is important, especially when the offal is chilled and has a lot of blood.

Cut out veins from the hearts and cut off the fat. If they are young, then there is little fat and you can leave it. It is also advisable to cut them into halves in order to remove clotted blood from the inside.

Pour oil into the bowl, turn on the "Fry" or "Fry" program (who has a menu in English) and spread the onion.

After 7 minutes, pour the offal to it.

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

We turn on the "Extinguishing" or "Stew" mode for 25-30 minutes. You do not 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 take a look at how to make sour cream sauce. It turns out to be thicker. Two new ingredients are added - flour and water.

Flour absorbs excess moisture as the gluten swells. the sauce thickens. You can use regular flour, or you can use fried flour if you have one.

Ingredients:

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

Finely chop not a large onion.

Pour some oil into a deep frying pan, and lay out the hearts. We fry them for 3 minutes. We spread the onion pieces to them and simmer until the juice evaporates.

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

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

A simple recipe with mushrooms in a pan

Now we have mushroom season. we have already pickled milk mushrooms and butter. And then we were treated to a small bag of mushrooms and I decided to add them to the offal.

Ingredients:

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

We wash the hearts and clean them of all unnecessary.

Cut the onion into half rings.

We wash the mushrooms, sort out and chop finely. I immediately throw out all unfamiliar and dubious mushrooms, in order to avoid poisoning.

Pour some oil into the pan. Saute the onion on it for 1 minute. Then put the mushrooms on it.

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

Close with a lid and simmer for 10 minutes.

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

It all 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 stomachs in the freezer. They will perfectly complement the dish and will also turn out to be tender and fragrant in gravy.

Compound:

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

We will start cooking by preparing the by-products. We clean and rinse the hearts and liver.

Check that the spleen of the liver has been cut, otherwise you will get bitter, inedible food.

Chop a couple of onions finely.

Put the onion on the heated oil and fry for 5 minutes. Then add the 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 products.

Then we spread the sour cream and water, mix.

Reduce heat and simmer under a closed lid.

Cook for another 25 minutes.

Diet stewed hearts in a pot

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

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 tablespoons,
• salt, pepper, seasonings,
• water - 100 ml.

As always, we thoroughly rinse and clean the hearts. We put them in a separate bowl.

Cut half the onion into pieces.

Cut the carrots into slices or half rings. To make them feel. We put all the products together. Chop the garlic and add it there.

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

From spices, I most often take coriander, nutmeg, suneli hops or Provencal herbs. They are not expensive and have a natural composition. I prefer to avoid seasonings with flavor enhancers and preservatives.

We fill the clay pot with food to the brim, fill it with a third glass of water and add 2 tablespoons of sour cream on top. If you have it oily and homemade, then you can do with 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 a stand-alone dish, you can also lay the chopped potatoes down. But then the amount of offal will need to be halved or use several clay pots.

Delicious recipe with cheese in the oven

It is 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. Three cheese on a fine grater in a separate plate.

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

Put the garlic sauce in a deep form on the bottom. We put the by-products into it.

You can put tomatoes or potatoes on top of them if you like. Pour the onion over the offal and make a cheese hat.

We bake at 190 degrees for 35-45 minutes.

It is better to serve not cooled yet, so that the cheese stretches, and the sauce does not have time to thicken.

Roast offal and potatoes

A more nutritious dish will turn out if you add everyone's favorite potatoes.

Ingredients:

• 200 g of hearts,
• 300 g potatoes
• salt - 1 tsp,
• seasonings: coriander, suneli hops, Provencal 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 of it so that the vegetables feel less in the food.

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

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

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

Salt and pepper our roast. Finely chop a clove of garlic and pour into 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 cooked.

Chicken hearts in sour cream with garlic without onions

Many chefs believe that if garlic is present in a dish, you can skip other types of spices. And in some ways they are right.

The garlic aroma is very self-contained and strongly stimulates the taste buds. From it the appetite is strongly played out. Therefore, we will remove all seasonings and even onions away. We will have the most basic ingredients.

For 1 kg of hearts, take:

• a head of garlic
• 300 g sour cream.

We wash the hearts well, cut off fat and blood vessels from them. I also prefer to rinse them from clotted blood.

Peel and crush the garlic with the flat side of a knife. This will give him more of his essential oils in the sauce.

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

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

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

I think this dish is very simple and affordable. By-products are very tender to taste. And the sauce gives them a special creamy soft flavor. By the way, it can be replaced with cream if you like.

Thank you for your attention and I am running away to prepare even more interesting articles.