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

In order to cook the dish deliciously, it is important not to overcook the hearts during frying, and also to stew them in sour cream at a minimum heat. To prevent sour cream from curdling, there is a simple but very practical advice - add a little flour. It is she who plays the role of a binder, which prevents the sour cream sauce from exfoliating into indistinct white flakes. The texture of the gravy is uniform, velvety and moderately thick. In such a sauce, hearts simply melt in your mouth, become very tender and tasty, however - try it yourself!

Ingredients

• chicken hearts 500 g
• onion 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 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 vessels from them to give the dish an appetizing look (trimmings can be used to make broth).
2. 
   Peel the onion and garlic clove. Onion cut into medium cubes, garlic - as small as possible. At the same time, we pass 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 give bitterness and will burn at the next stage of cooking.
3. 
   Add prepared chicken hearts to the pan, mix and fry them together with onions over medium heat without a lid. During cooking, turn over several times so that the hearts are fried evenly.
4. 
   After 10 minutes, they will lose their pink color, and the onion will begin to turn golden. You don't need to add salt during the frying process! If raw meat is salted, the muscle tissue will shrink and the dish will turn out to be too tough.
5. 
   As soon as the hearts reach half-cookedness, they can be peppered and salted - 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 put sour cream (maximum fat content) and literally 1 tsp. wheat flour - it will prevent sour cream from curdling and turning into flakes, the sauce will turn out to be uniform and thick. Stir the contents of the pan, cover with a lid and put on low heat to simmer 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, mix and remove the pan from heat.
8. We let it brew under the lid for 5 minutes, so that the greens have time to give their flavor to the dish. Serve hot with any side dish, stewed chicken hearts are especially good with rice, mashed potatoes and vegetables.

On a note

• Instead of sour cream, you can use heavy cream - they will give the dish a mild 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 Provence herbs, suneli hops, ground coriander, dried basil and mint will do.

You always want to please 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 act as gravy to any side dish. And also to be an independent dish.

Chicken is the most inexpensive type of meat, and its offal is even more affordable. Not so long ago we were preparing. Remember? If you still have a 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 the restaurant level. And here, after all, there is nothing complicated, anyone who wants to have a delicious 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.

Offal must be washed and cleaned of blood vessels, fat and gore.

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 dirty a few dishes.

Sour cream for the recipe, you can take any. But be sure to check the expiration date of the product.

Composition per 1 kg of chicken hearts:

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

Let's get down to the by-products. Drain them in a colander and rinse well under running water.

We cut off fat and blood vessels from them. Then cut each piece in half lengthwise. We do this with all the hearts and again rinse them well 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 we will add finely chopped garlic to them.

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 we turn off the heat and go to eat a hot and fragrant 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. To do this, we will use my favorite assistant - a slow cooker. I absolutely cannot do without it. I cook everything in it: from conservation to. Its most important plus is that you do not need to run around and follow the cooking.

Ingredients:

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

Let's start with food preparation.

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

We get hearts. whether they are bought from you or homemade, be sure to rinse them under cold water. This is important to do, especially when the offal is chilled and there is a lot of blood.

We cut out the veins from the hearts and cut 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 into halves to remove the caked blood from the inside.

Pour oil into the bowl, turn on the “Frying” or “Fry” program (who has the menu in English) and lay out the onion.

After 7 minutes, pour offal to it.

Salt them and immediately lay out 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 made in a liquid sauce, 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 gets thicker. Two new ingredients are added - flour and water.

Flour absorbs excess moisture and gluten swells as it swells. 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, spices,
• 3 tbsp sour cream
• 1 onion
• 100 ml of water
• vegetable oil.

Finely chop a large onion.

Pour a little oil into a deep frying pan and lay out the hearts. We fry them for 3 minutes. Add onion slices to them and simmer until the juice evaporates.

Then salt and pepper. It's time to throw in the 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 dip a piece of white bread in it.

A simple recipe with mushrooms in a pan

We are now in mushroom season. we have already marinated milk mushrooms and boletus. 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 everything unnecessary.

Onion cut into half rings.

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

Pour some oil into the pan. We pass the onion on it for 1 minute. Then we spread the mushrooms to it.

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

Close the 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.

The whole thing 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 lying around in the freezer. They perfectly complement the dish and also turn out 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.

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

Make sure that the spleen is cut off at the liver, otherwise you will get bitter inedible food.

Finely chop a couple of onions.

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

Fry over high heat for 2 minutes, so as not to form a lot of juice. And he managed to evaporate. Salt and pepper products.

Then we spread sour cream and water, mix.

Reduce the heat and simmer with the lid closed.

Cooking another 25 minutes.

Diet stewed hearts in a pot

Let's take a look at another recipe. Hearts cooked on it can be given even to children, because we will not fry the ingredients. This means they are very low in fat.

Ingredients (for 1 pot of 500 ml.):

• chicken hearts - 500 g,
• 7 cloves of garlic
• carrots - 1 pc.,
• onion - 0.5 pcs.,
• sour cream - 2 tablespoons,
• salt, pepper, spices,
• water - 100 ml.

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

Cut half an onion into pieces.

Carrots cut into slices or half rings. To make them feel. We put all products together. Chop the garlic and add it to the same.

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

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

We fill the clay pot with products to the brim, pour a third glass of water and add 2 tablespoons of sour cream on top. If you have it fatty and homemade, then you can get by with one spoon.

We 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, then you can still put chopped potatoes on the bottom. But then the amount of offal will need to be halved or several clay pots should be used.

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. In a separate plate, three cheese on a fine grater.

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

Put the garlic sauce on the bottom of a deep dish. We put offal in it.

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

Bake at 190 degrees for 35-45 minutes.

It is better to serve it still warm so that the cheese stretches and the sauce does not have time to thicken.

Offal roast with potatoes

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

Ingredients:

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

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

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

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

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

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

Salt and pepper our roast. Finely chop the garlic clove and add to the potatoes.

So fry for another 3 minutes on 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 cooks believe that if there is garlic in a dish, you can refuse other types of spices. And in a way they are right.

Garlic aroma is very self-sufficient and strongly excites taste buds. It greatly whets the appetite. Therefore, we will remove all seasonings and even onions away. We are left with the most basic ingredients.

For 1 kg of hearts we take:

• head of garlic
• 300 g sour cream.

We wash the hearts well, cut off fat and blood vessels from them. I still prefer to wash them from gore.

Peel the garlic and crush with the flat side of a knife. So he will give more of his essential oils to the sauce.

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

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

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

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

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

Offal is respected by most people. And if you think you don't like them, chances are you just haven't tasted them well cooked. For example, chicken hearts in sour cream sauce (photo) can conquer anyone: they turn out tender, extremely juicy and tasty. At the same time, the dish is not at all heavy; it can be afforded by those who are on a diet, and those who have a not too strong stomach. Chicken hearts in sour cream sauce and children will go. No wonder the first meat puree, which is offered in jars to babies up to a year old, is made just from offal.

The easiest recipe for hearts

Nothing pretentious, extravagant or hard to get is not needed. Half a kilo of hearts are washed, cut in half lengthwise, the thick parts of the "pipes" are cut off. The onion is quite large in size, chopped finely, the carrot is rubbed on a medium grater. Frying is done from vegetables in vegetable (sunflower oil is quite suitable) oil. When not only the onion, but also the root crop becomes ruddy, pour hearts, season (for example, hops-suneli) and fry for about five minutes with stirring. After that, a glass of drinking water is poured in, the vessel is covered with a lid, and the dish is stewed for about half an hour. At the end put a bay leaf, a large crushed garlic clove, two tablespoons of thicker sour cream and one - flour. Ten minutes later, chicken hearts in sour cream sauce are completely and completely ready. Anything can be a side dish for them, although pasta is considered the most successful.

Complicating the Sauce

Here the process will proceed in a different sequence and will take much less time. The hearts themselves are prepared in the same way as in the previous recipe, but fried above all else - quickly, no longer than five minutes. Then cubes of one onion are poured into them, and after a couple of minutes - grated carrots, everything is peppered, salted and fried together until the root crop softens. A large red tomato is scalded, immediately rinsed in cold water, peeled and chopped with a blender (you can chop it up smaller). The resulting tomato puree is added to the pan along with half a glass of sour cream. If necessary, you can add a little water. As the liquid boils, chicken hearts in sour cream sauce are stewed for a quarter of an hour, covered with a lid.

Sour cream mushroom sauce for the dish

Mushrooms will also go as a mushroom component, but it is tastier - with forest mushrooms, even if frozen. To cook chicken hearts in sour cream sauce according to this recipe, first chopped onion is simmered in butter. When it turns golden, half hearts and a chopped garlic clove are poured in. After the hearts have acquired an even "tan", chopped mushrooms are poured in, and the dish is left for five minutes for further stewing. Then half a glass of sour cream is poured in (based on a pound of hearts and the same weight of mushrooms), seasonings are introduced, and after another five minutes the family can be called to the table.

Cheese and sour cream

The recipe for chicken hearts in sour cream sauce can become much more attractive if you enrich the dish with cheese. You can use any hard variety. Two tablespoons of cheese chips are enough for a kilogram of hearts, but if you like thick rich sauces, put more. Two medium-sized chopped onions are roasted; carrots are not involved this time. When the onion reaches goldenness, hearts are poured (in halves or quarters). When they turn brown, a glass of sour cream is poured in with grated cheese mixed into it. Another quarter of an hour of languishing on the fire, and a tempting dish can be carried to the table.

Chicken hearts in Bulgarian sour cream sauce

Although, maybe in Japanese. However, the author who shared the recipe with us, he was presented as coming from Bulgaria, so we will not argue. In any case, this is one of the most interesting and delicious ways to cook chicken hearts in sour cream sauce.

The implementation of the recipe begins again with frying the onion. This time it is cut arbitrarily - they say it will even taste better in half rings. After its good browning, hearts are poured in halves. When they also get a nice blush, greens are added, preferably more. It is followed by grain mustard (two spoons per pound of hearts). You can replace it with ground, but the taste will be sharper. After another five minutes, four tablespoons of homemade sour cream are poured. Can't afford to buy homemade? Take the fattest store. Along with it, a stack of classic soy sauce is added. Water is poured so much that it does not completely cover the hearts. It remains only to stew the dish until cooked. If you want more aroma - add more allspice.

Easy and tasty

Those who do not like unnecessary fuss at the stove have probably already got a multicooker. As always, she will facilitate the preparation of this dish. To make chicken hearts in sour cream sauce in a slow cooker more successful, chefs who have fully mastered the apparatus are advised to dry the offal after washing. Grams for 800 hearts, two pieces of carrots and onions are taken. They are finely chopped and poured into the bowl along with the hearts.

The sauce is being prepared: a glass of sour cream of not too low fat content is mixed with four tablespoons of your favorite ketchup, salt and spices of the chef's choice. The gravy is poured over the hearts; the contents of the bowl are thoroughly mixed.

The multicooker is set to the extinguishing mode; the timer is set to 50 minutes. After the call, a spoon with a slide of flour is introduced into the dish, it is gently but vigorously mixed, and the mode changes to heating - for two minutes, so that the flour is evenly distributed over the sauce. Basically, everything. But it’s better not to bring hearts to the table right away. They will be tastier and more airy if they brew a little.

Try once to overcome your distrust of offal and cook chicken hearts in sour cream sauce. Surely you will change your negative attitude and the next time you dare to try something else that is no less tempting.

Chicken hearts stewed in sour cream - such a classic recipe is very useful to know. And here's why: if you eat dishes from chicken hearts at least 2 times a month, we will ensure the normal functioning of the heart muscle for many years. Moreover, these are no less healthy types of meat.

• cooking time - 45 minutes;
• calorie content per serving - 245 kcal.

The principle of cooking chicken hearts in sour cream is very simple - first fry the offal over high heat, then stew them. So that sour cream does not exfoliate, add it at the very end.

Another option is to use fat rustic sour cream. Another way is to add some flour to the mixture. Makes a great dip!

Ingredients You'll Need

• chicken hearts - 0.5 kg;
• sour cream with a fat content of 15-20% or more - 2 large spoons;
• olive or other vegetable oil - 3 large spoons;
• butter - 1 dessert spoon;
• salt and spices - at your discretion;
• any greens and tomatoes for serving.

Cooking recipe - step by step

Step 1. Rinse the chicken hearts well and separate the fat from them so that you can enjoy only the meat itself.

Step 2 Pour good vegetable oil into a frying pan and heat it. Then you can add butter - it will give the finished dish a delicate milky flavor. Fry the hearts on both sides for about 7 minutes over high heat.

Step 3 Add half a glass of water to the pan, cover and simmer for about 25-30 minutes. The fire should be quite moderate - then the water will not evaporate, and the hearts will turn out soft.

Step 4 Add sour cream and spices to the pan with hearts and simmer under a closed lid for another 10-15 minutes.

In 45 minutes of cooking hearts in sour cream, you can not waste time and prepare a side dish - mashed potatoes, vegetables, pasta and, of course, rice.

Chicken hearts stewed in sour cream - with garnish and vegetables

WHAT TO SERVE FOR A GARNISH?

Rice is very common in the cuisine of the peoples of Asia, and it is also served in an unusual way - they put it in a small but deep bowl and turn it over on a plate.

This option can be used for serving chicken hearts. Yes, and as a side dish, rice definitely does not hurt - additional satiety with a minimum number of calories.

Chicken hearts stewed in sour cream in a pan - with onions and carrots

This version of the recipe for stewed chicken hearts in sour cream is slightly different from the classic one - onions and carrots are added. We will cook our dish in a pan - easily and quickly.

Ingredients

• 500 g of chicken hearts;
• 1 medium onion;
• 1 small carrot;
• 2 large spoons of sour cream with a fat content of 20% or more;
• 3 large spoons of oil - olive or other vegetable;
• 1 dessert spoon of butter;
• salt and spices - at your discretion.

How to cook stewed hearts in a pan - recipe with photo

Step 1. First, as usual, we wash the hearts and remove all excess fat.

Step 2 At the same time, put the pan on the fire, heat the oil to a high temperature, so that a golden crust immediately begins to form on the surface of the offal. I must say right away that this pan should be deep enough - it is better to take a saucepan.

Step 3 While the hearts are frying (only 15 minutes on both sides), you need to quickly chop the onion and grate the carrots with medium cells. Slicing all vegetables should be approximately the same size - in the kitchen this is a rule of good form.

Step 4. We put another pan on the fire, heat the oil. Fry onions and carrots at the same time, about 10 minutes. Stir constantly: the fire is strong, if you think a little, the vegetables will burn in places.

Step 5 When the onions become almost transparent, and the carrots are soft enough, you just need to pour the contents of the pan into the one where the hearts are fried. If you do not want excess fat to get there, you just need to shift the fried vegetables with a wooden spatula or an ordinary spoon. Leave the oil in the pan - you won't need it anymore.

Chicken hearts stewed in a pan - with onions and carrots

As a result, the mixture must be stewed for about 15 minutes over moderate heat, add all the prepared spices and add a little more water - so that it only slightly covers the contents.

Step 6 The last step will be sour cream - 2-3 tablespoons is enough. Simmer everything together for 5 minutes on low heat.

Mashed potatoes are asked for a side dish for such a dish, although any other is also suitable. By the way, good news: you don’t need to cook the sauce additionally, in our case everything is already included.

Chicken hearts stewed in sour cream sauce - in a slow cooker

To prepare this really tasty dish, you can use the most common products.

Ingredients

• 700-800 g of chicken hearts;
• 1 medium onion;
• 300 g sour cream of medium fat content 15-20%;
• a tablespoon of flour;
• 2 large spoons of vegetable oil;
• salt, pepper, spices and herbs - at your discretion.

The recipe for making chicken heart stew in sour cream cooked in a slow cooker is very simple. Novice housewives will also cope with it.

Cooking progress

Cut the onion into small pieces. Pour the vegetable oil into the slow cooker, turn on the “frying” mode and cook the onion until it is translucent.

Hearts need to be pre-processed a little. They cut off fat and blood vessels, remove the film, and then washed under running water.

Add the meat to the onion and cook in the same mode for about 15 minutes, stirring occasionally.

And now you just need to switch to extinguishing, set the program for 30 minutes.

Half an hour has passed, and now we add a tablespoon of flour. At the same stage, add all the spices, mix thoroughly - after all, we do not need a single lump.

But what about sour cream? Let's not forget about her. Add 5-6 tablespoons (although this is a matter of taste and diet), simmer for no more than 10 minutes.

We decorate the finished dish with fresh herbs and vegetables.

For such chicken hearts, stewed in sour cream in a slow cooker, some classic side dish in the form of boiled or fried potatoes is requested. And you can make mashed potatoes and boil pasta - there is complete freedom for the culinary fantasy of the hostess.

And this is a very interesting dish that looks and smells even more interesting. But it doesn't take much time or effort.

Ingredients

• chicken hearts - 0.5 kg;
• lettuce red onion - 1 medium head;
• sour cream with a fat content of 20% or more - 3 large spoons;
• tomato paste or tomato puree - 1-2 large spoons;
• flour - 1 large spoon;
• boiled water or chicken broth - 1 cup;
• spices at your discretion;
• greens and vegetables for serving.

Recipe step by step with photo

Step 1. It all starts with washing the hearts and removing fat.

Step 3 Fry it until half cooked (pre-heat the oil in a fairly deep frying pan).

Step 4 And now it's the turn of the hearts. Fry them together with onions for up to 15 minutes, without adding any water yet. It is important to stir often so that nothing burns.

As a result, the hearts will turn pale and even open, quite a lot of moisture will flow out of them, which will protect against possible burning.

Step 5 We have very little free time, so it's better to use it to good use. Let's start preparing the tomato-sour cream sauce.

Pour a glass of water or cold chicken broth into a small container, add sour cream and tomato paste. If you want to feel the taste of natural tomatoes, you can add tomatoes canned in their own juice. In winter, they will be a great alternative to greenhouse tomatoes.

Add a spoonful of flour there and mix.

Step 6 Add the sauce to the saucepan, mix thoroughly - the flour can give lumps, so you need to try.

It remains to simmer under the lid over moderate heat for another quarter of an hour. At the same stage, add all the spices and salt.

SERVING OPTION

Our recipe turned out to be almost festive, so the serving should be original. Tomatoes, canned peas, some mashed potatoes with "waves" - a classic of the genre, which still looks incredibly appetizing today.

Enjoy your meal!

Chicken hearts are a nutritious, low-calorie, high-protein food. In addition, they contain a lot of useful vitamins and microelements - PP, A, B, magnesium, calcium, zinc, copper. Elastic meat with proper preparation becomes tender and juicy. We offer to cook 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 pan in sour cream sauce you will need:

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

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

While the hearts are stewing, boil the rice and add the oil. After 30 minutes, the hearts should become soft, season with Provencal herbs. Let the dish cook for a while until the excess liquid has evaporated. To serve, a rice pad is laid out on a plate, a portion of hearts with gravy is laid out in the recess on top. 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 slow cooker.

This will require products:

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

Offal must first be washed, cleaned of vessels, films and fat. Cut each into two halves. Onion cut into large cubes. Carrots can be grated or chopped. We put all the ingredients in a slow cooker, pour tomato paste diluted with water and set the “Extinguishing” program to the mode - 45 minutes.

Cooked chicken hearts in a multicooker are especially tender, because in a multicooker the product is better thermally worked out, steam and moisture practically do not leave the multicooker bowl, and the fiber structure becomes very soft and tender.

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

In cream cheese sauce

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

Let's prepare the ingredients:

• chicken hearts - 0.6 kg;
• 100 g of 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. We put the hearts in a pan, salt, pepper. Fry them over high heat, stirring constantly. After that, we fasten the fire and continue to simmer under a closed lid for another quarter of an hour. Fry the onion in a separate pan until translucent. Greens should be finely chopped. For convenience, we pass the garlic through a press. For convenience, melted cheese is rubbed on a coarse grater. We introduce onion into the hearts, and continue to simmer for another 15 minutes. Then add cheese and sour cream. Do not forget to mix everything thoroughly. Lastly, add starch, herbs, garlic and pour half a glass of water. The sauce should boil, leave it under a closed lid to simmer for another couple of minutes.

In sour cream with potatoes

Dishes from hearts are low-calorie, 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.

Prepare the hearts - wash, peel, lightly fry in a greased pan (10-15 minutes). Fry the onion in a separate pan.

Peel potatoes and cut into cubes. We put it in a saucepan and fill it with water so that it covers only half of the contents.

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

Mushroom option

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

We need the following products:

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

Offal must be washed, peeled, cut in half. Chop the onion and fry a little. Pour prepared meat components into a pan with onions. Carrots must be grated, and mushrooms cut into small pieces. Pour everything into the pan. Add sour cream there, simmer under the lid until fully cooked. The dish is served with stewed potatoes or mashed potatoes, although a combination with any side dish is possible. When serving, the dish should be sprinkled with chopped herbs.

Bake chicken hearts in the oven

Baked meat is juicy and tender, chicken hearts are no exception. This dish goes well with any side dish, 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. Washed and peeled offal is added to the onion. Season with spices and sour cream. Mix everything thoroughly and transfer to a baking dish. Cover the form with a lid or foil. You need to bake hearts in an oven preheated to 2000C for 50 minutes. The dish is served hot.