Chicken hearts recipe fried with sour cream. Chicken hearts in sour cream: recipes. To cook stewed chicken hearts in a frying pan in sour cream sauce you will need

1 Chicken hearts stewed in sour cream in a frying pan
2 In a slow cooker
3 In sour cream and cheese sauce
4 In sour cream with potatoes
5 Option with added mushrooms
6 Bake chicken hearts in the oven

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.

Chicken hearts stewed in sour cream in a frying pan

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 in combination 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.

Do you know what can be made from chicken hearts? With such a variety of ready-made semi-finished products in stores, not every housewife wants to bother with raw meat. And very much in vain. Delicious and quick dishes are prepared from affordable chicken hearts. An example of this is stewed chicken hearts in sour cream in a frying pan. The dish comes out nourishing and tender. Serve it for lunch as a main course or for dinner for your whole family. Be sure to add fresh vegetables or herbs. And if you puree the stew with a blender, you get a high-quality sauce for any boiled pasta or cereal. All that remains is to add a little shredded cheese. So, dive into some amazing food recipes with us and be sure to take notes.

Taste Info Second: offal

Ingredients

Chicken hearts – 400 g;
Onions – 1 pc. (large);
Sour cream – 4-5 tbsp. l.;
Wheat flour – 1 tbsp. l. (with a slide);
Sweet paprika - to taste;
Ground curry pepper - to taste;
Sunflower oil – 1 tsp;
Salt - to taste.

How to cook stewed chicken hearts in sour cream in a frying pan

Peel and rinse the onion. Then finely chop it with a knife. This recipe uses regular onions, but if possible, use sweet or white shallots. Place it on a heated frying pan and sauté until the pieces appear golden brown.

Use soft, not frozen hearts. If you have chicken pieces from the freezer, you should first thaw them at room temperature without water. After this, rinse them thoroughly in cold water. Trim off excess fat, films and small vessels from each. This will make the dish less fatty and more pleasant to taste. Dry the hearts slightly with a paper towel and place them in the pan with the onions.

Fry the food, stirring until the meat pieces are golden brown.

Meanwhile, in a separate bowl, mix sour cream, salt and seasonings. Instead of sweet paprika and curry, use any other spices you wish. For example, regular ground pepper or a mixture of peppers, dry Provençal or Caucasian herbs. Perhaps something else according to your preference. Add flour to this mixture and mix thoroughly with a fork or whisk until smooth and creamy.

Add the sour cream and spicy sauce to the ingredients in a frying pan. Stir and simmer over low heat with the lid closed for about a quarter of an hour. Remember, the longer you fry or stew chicken hearts, the tougher they become. Therefore, try not to forget - prepare the dish quickly.

Serve the cooked stewed chicken hearts in sour cream and onions hot. And for garnish - pieces of fresh vegetables and spicy herbs.

Stewed chicken hearts in sour cream with garlic and onions

If you have already tried to cook chicken hearts, then you can handle this recipe right away. The highlight of the dish is leeks and garlic cloves. It would seem that these are the simplest products, but they add so much flavor and piquancy to sour cream sauce! Stewed chicken hearts in sour cream and garlic do not take long to prepare and are very simple. All you have to do is come home from work, throw everything in the quick bag and within half an hour dinner is ready.

Ingredients:

Chicken hearts – 0.4 kg;
Leek – 150 g;
Garlic – 1-2 cloves;
Vegetable oil – 1 tbsp. l.;
Sour cream – 4-5 tbsp. l.;
Wheat flour – 1-2 tbsp. l.;
Ground white pepper – 0.5 tsp;
Salt - to taste;
Dill greens – 2-3 sprigs.

Preparation:

First, prepare the main ingredient for the recipe. Rinse chicken hearts in cool water. Trim off any excess fat. If possible, cut the side of each heart to flush out any blood from the ducts inside. Place the pieces on a layer of paper napkins to remove excess moisture.

Separate the leeks into leaves. Only white stems are needed. Rinse them thoroughly in a bowl of cold water. At the same time, rinse the onions under running tap water. Such scrupulousness regarding leeks is not accidental. Its leaves hide a lot of sand and earth.
Then finely chop the onion with a knife into cubes or strips. Wash and peel the garlic cloves - pass them through a press or finely chop them with a knife. If you want to speed up cooking, use dried vegetables and herbs instead of fresh ones. Chopped dry garlic and onion, as well as dill. This mixture will need 1.5-2 tsp. half a kilo of hearts.
Place the vegetables in the pan. Add vegetable oil. Fry the mixture until the color changes to brown.
Place the hearts in the pan and stir. Fry for about 4-5 minutes over moderate heat.

Rinse a couple of dill sprigs in water and chop them finely.
Place the wheat flour in a separate dry frying pan without oil and fry a little until the color changes to creamy.
Mix sour cream with herbs, flour (you can use corn flour instead of wheat), salt and white pepper. Pour the mixture into the pan. Stir. Putting out the hearts is not difficult. Reduce heat to low and cover the pan tightly with a lid.

After 15 minutes the food is completely ready. Serve it as a sauce over pasta, rice or boiled potatoes – it’s just to die for!

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Cooking tips

If you don’t have sour cream at home for heart recipes, feel free to use cream. They are suitable for any fat content. And the dish will simply turn into a creamy symphony - soft, juicy and so tender! Even if you are watching your figure, a small portion of treats will only be beneficial!
To reduce the calorie content of a sour cream dish, eat it with a side dish of fresh vegetables and young herbs. For example, prepare a summer salad with a drop of any vegetable oil.
Chicken hearts go well with rice and green beans.

For additional flavor when frying chicken pieces, it is permissible to add a drop of apple or wine vinegar, or even a tablespoon of table white wine. The alcohol will completely evaporate, leaving only an appetizing bouquet of flavors for the products.
You can cook chicken hearts not only in sour cream sauce, but also in sour cream and tomato sauce. The latter is prepared using tomato paste, juice, ketchup, or even pureed fresh tomatoes.

The same recipes are suitable for preparing a dish in a pot in the oven. Simply place the sauteed meatballs with fried hearts in a ceramic pot and pour over the sauce. Cook at a temperature of 180-200 C for about half an hour.

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

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).
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.
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.
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.
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.
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.
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.
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.

Chicken hearts with sour cream - a dish with a fantastic taste. It has a meaty aroma, is very rich and satisfying. But at the same time, it is prepared simply and consists of affordable and cheap products. As it turns out, there are quite a few recipes for stewed chicken hearts with sour cream. The product can be combined with a wide variety of ingredients and you will always get a new dish.

Chicken hearts in sour cream - general cooking principles

Mechanical processing of hearts involves removing the tubes adjacent to the organ. In fact, they do not interfere and you can prepare the dish this way, but with them the food does not look attractive. After removing the hearts, you need to rinse them. You can cook it whole or chop it.

How to cut hearts:

Circles across;

In half lengthwise;

Sour cream for stewing can be used in its pure form or diluted with water. Spices, sauces, garlic, tomato paste and other products can also be added to it. Onions, carrots, mushrooms, and potatoes are often added to the dish.

Hearts are prepared with sour cream on the stove, in the oven, or in a slow cooker. Usually the process takes a little time. On average, half an hour is enough for stewing and baking. But if other products are added or the preparation consists of several stages, then the process may take longer.

Recipe 1: Chicken hearts in sour cream with onions and carrots

An easy option for preparing chicken hearts in sour cream for lunch or dinner. The dish goes perfectly with various side dishes. If you need more sauce (for example, for cereal side dishes), you can add more sour cream or water.

800 grams of hearts;

100 grams of onion;

100 grams of carrots;

5 spoons of sour cream;

5 tablespoons of oil;

A little dill.

1. Remove blood vessels from the hearts and, if necessary, fat. There is no need to chop, but if you wish, you can cut it into 2-4 parts.

2. Place in a frying pan with oil, cover and simmer for 15 minutes, turn the heat to low.

3. Separately, fry the onions and carrots and add them to the stewed hearts.

4. Add sour cream, spices, cover and simmer for another 10 minutes. You can add a little water.

5. Add dill, bay leaf and turn off.

Recipe 2: Chicken hearts stewed in sour cream with garlic and pepper

For the dish you will need bell peppers; it is better to use ripe, red or yellow ones. But garlic will give chicken hearts in sour cream a special taste and spiciness.

120 grams of sour cream;

700 grams of hearts;

4 cloves of garlic;

A piece of butter;

Green onions.

1. Heat a piece of oil in a frying pan.

2. Fry the prepared hearts for 2-3 minutes, stir with a spatula.

3. Clean the insides of the peppers, cut them into cubes and add them to the frying pan. Cover and cook over low heat for a quarter of an hour. The pepper will give juice and the dish will simmer.

4. At this time, add chopped garlic to the sour cream; you can immediately add salt and any other spices.

5. Pour the sauce over the dish and simmer for another 10 minutes.

6. At this time, you need to wash the green onions and cut them.

7. Lay out the greens and you're done! There is no need to boil the onion; turn off the stove immediately. If the dish is prepared more than once, then it is better to put the greens not in the total mass, but directly in each plate.

Recipe 3: Chicken hearts in sour cream in the oven

To bake this dish of chicken hearts with sour cream, you will need a small but deep pan. The pieces should lie tightly to each other so as not to lose their juiciness or become too fried.

600 g hearts;

2 onions;

30 grams of butter;

150 grams of sour cream.

1. Peel the onions and cut them into cubes. Smaller ones are better.

2. Fry until golden brown. It is better to take butter for this purpose.

3. While the onions are being prepared, the hearts need to be washed, cleaned of all unnecessary things and slightly dried. Then sprinkle with spices: salt, pepper, or you can simply use seasoning for chicken or kebab.

4. Mix the fried onions with the prepared liver and place in a greased form.

5. Cover the top generously with a layer of sour cream.

6. Set to bake for 40 minutes, maintaining the temperature at 180°C. If desired, sprinkle with grated cheese at the end and fry until crusty.

Recipe 4: Chicken hearts stewed in sour cream in pots

An amazing recipe for stewed chicken hearts in sour cream. It is also very simple and only takes 10 minutes of time. You just need to put the food in pots and put it in the oven for an hour.

1 kg of hearts;

400 grams of sour cream;

150 grams of water;

2 cloves of garlic;

A piece of butter;

1. Cut the peeled onion into thin half rings, carrots into strips or thin circles. Vegetables can be mixed together.

2. Prepare the hearts, wash, dry and remove the vessels.

3. Squeeze the garlic cloves into the sour cream, add water or broth, salt, and add spices.

4. Grease the inside of the pots with butter.

5. Layer vegetables and hearts. If you don’t have time, then just mix and add.

6. Fill the containers with the prepared sauce and send them to bake!

You can add a few potatoes to the same dish, which will immediately solve the issue with the side dish.

Recipe 5: Chicken hearts in sour cream with potatoes

A dish of chicken hearts in sour cream is prepared immediately with a side dish, which is very convenient. Baked in the oven under a golden cheese crust. You can cook beef heart in the same way, but you will need to cut it.

Half a kilo of hearts;

Half a kilo of potatoes;

2 onions;

1 glass of sour cream;

130 grams of cheese;

2 spoons of flour.

1. Wash the hearts, put them in a colander and leave to drain excess liquid.

2. Peeled potatoes should be cut into 1.5x1.5 cm cubes.

3. Melt the butter, you can use any butter.

4. Chop the onion and fry for 2-3 minutes.

5. Dip the hearts in flour and add them to the onion, frying until a nice crust appears. Usually this does not take more than three minutes.

6. Combine the fried hearts with raw potatoes. But if you wish, you can also lightly fry it in a frying pan, the dish will be even tastier.

7. Sprinkle with spices, add sour cream and mix. It’s better to do this with your hands so that you can work through every piece.

8. Place everything in a greased pan and put it in the oven for half an hour.

9. Take it out, add grated cheese, and leave for another twenty minutes. Serve the dish hot.

Recipe 6: Chicken hearts stewed in sour cream with mushrooms

A dish of hearts with fresh champignons, which is cooked on the stove in a cauldron or deep frying pan. Ideal as a side dish of mashed potatoes or boiled buckwheat.

0.6 kg of hearts;

0.5 kg champignons;

0.3 kg sour cream;

0.2 kg of onion;

Oil and salt with pepper;

Greenery for decoration.

1. Soak the hearts in water in advance, remove all excess, dry and cut into 2 parts.

2. Cut the champignons into cubes the size of half a heart.

3. Chop the onion into half rings and fry until transparent. Add the mushrooms and cook until the liquid has completely evaporated.

4. As soon as all the moisture has evaporated and the champignons begin to fry, add the chopped hearts. Turn up the heat to maximum and fry everything together for 5 minutes.

5. Add salt, pepper and other seasonings to the pan to your taste. But do not overdo it, so as not to interrupt the mushroom aroma, which is where all the charm of this dish lies.

6. We dilute the sour cream with the same amount of warm water, pour it into the main dish, cover and simmer for 15 minutes.

7. At the end, taste for salt, add chopped herbs and you’re done!

Recipe 7: Chicken hearts in sour cream with tomato

This dish not only has a bright color, but also taste. It goes well with various side dishes, but is especially good with boiled rice. Instead of tomato paste, you can take pureed tomatoes, increasing the amount by 2 times.

500 grams of hearts;

80 grams of pasta;

150 grams of sour cream;

150 grams of water;

Garlic clove;

Spices, oil;

1 onion.

1. Peel the onion and fry for a minute in hot oil.

2. We wash the hearts, free them from the vessels and cut each in half, and then lengthwise into 4 parts. It should look like a straw.

3. Add the hearts to the onion and fry together for about 7 minutes. You can first roll them in a spoonful of flour, then the sauce will be thicker.

4. Mix the tomato with sour cream and water. Add spices and salt. You can beat the mixture with a whisk to make it more homogeneous.

5. Add the sauce, simmer for a quarter of an hour under the lid, without letting the dish boil actively.

6. Then throw chopped garlic under the lid and turn off the stove. You can add greens to the finished dish.

Recipe 8: Chicken hearts stewed in sour cream “For my beloved husband”

A dish with such a warm name is prepared with the addition of processed cheese. In combination with starch, it makes the sour cream sauce thick and rich. We take any processed cheese, for example, “Druzhba”, “Yantar”, “Gorodskoy”.

700 g hearts;

150 grams of cheese;

100 grams of sour cream;

1 onion;

50 grams of butter;

2 cloves of garlic;

. ½ spoon of starch.

1. Wash the hearts. They can be cut or cooked whole, we do it at our discretion.

2. Place the offal in a frying pan with hot oil, fry for three minutes, then cover and simmer in its juice for 10 minutes.

3. Add onion cut into small cubes, fry in another frying pan, then transfer to the hearts.

4. Mix sour cream with 50 grams of water and starch, pour into a dish. Cook for another five minutes.

5. Add chopped or grated processed cheese, heat until dissolved in a piece. Season the dish with spices.

6. Add garlic and chopped dill. A fragrant dinner is ready not only for your beloved husband, but also for the whole family!

To make the sauce in the dish thicker and richer, fried flour is added to it. But it can be done much simpler. Dip the prepared hearts in flour before frying. This will have a positive effect not only on the thickness of the sauce, but also on its taste.

It is best to fry offal before stewing in butter; it turns out more tasty and aromatic. But before that, the fat needs to be heated well and all the water needs to be melted away. Otherwise, the temperature will be low, the hearts will not fry, but boil, and will release their own juice.

No sour cream? Fresh cream can easily replace this product in any dish, and the result will be no worse. As an option, you can use kefir, but not low-fat and not too sour.

Usually there is a lot of fat on chicken hearts and it is trimmed off. But don't throw it away! It can be used for frying liver, vegetables, meat and not necessarily only for this dish. Chicken fat can be added to any minced meat, fry potatoes or seasoning for soup.

If you want to cook something both tasty and refined, then chicken hearts stewed in sour cream are perfect for such a dish. You can cook them for both lunch and dinner. Relatives and friends will definitely like the dish, they will be simply delighted.

For real housewives, it is presented step by step, where chicken hearts are included, and the recipe. Hearts stewed in sour cream turn out tender and tasty. Sour cream makes them juicy and moderately sweet. Properly prepared hearts will definitely be remembered for their amazing taste for a long time.

This is a fairly versatile product. Cooking it is a pleasure. The main thing is to do everything right.

Before cooking, it is advisable to keep the hearts in cool water for as long as possible. As soon as you take them out of the water, you must immediately remove excess film, vessels and fats from them. And only then follow the recommendations for preparing specific dishes. Don’t be afraid to overcook the hearts, this will only make them softer.

Chicken hearts stewed in sour cream

The dish is prepared quite quickly and does not require much expenditure. This is a great treat for guests who are already on the doorstep. Cooking takes only 35 minutes. Guests will be surprised by your ability to create unusual dishes. After all, chicken hearts stewed in sour cream are easy to prepare and turn out incredibly tasty.

Ingredients

280 g chicken hearts.
3 tablespoons of fat sour cream.
One onion.
A tablespoon of vegetable oil.
Pepper and salt to taste.
One large glass of water.

Preparation

The hearts should be thoroughly washed and removed from excess fat.
Pour vegetable oil into a frying pan and heat it.
After the oil boils, you can add chicken hearts. You need to fry them for 10 minutes.
The onion should be peeled and cut into small cubes.
Add chopped onions to chicken hearts.
Fry them together until the onions are golden brown.
Afterwards you can add sour cream.
Mix everything and simmer for 5 minutes.
Next you need to add water, pepper and salt.
Everything should be simmered under a closed lid for 20 minutes.

Chicken hearts in a slow cooker

In the second recipe, we’ll look at how to cook chicken hearts stewed in sour cream in a slow cooker. The dish turns out to be a real delicacy. Chicken hearts are a rather tough product, so in the slow cooker they turn out very soft and tender.

Ingredients

Half a kilo of chicken hearts.
Two onions.
4.5 tablespoons of sour cream.
1/3 teaspoon salt.
Four tbsp. spoons of vegetable oil.

Preparation

If the hearts are frozen, then first you need to defrost them.
Afterwards, they should be thoroughly washed and all excess removed.
Cut all the hearts lengthwise.
The onion needs to be peeled and cut into cubes.
Pour vegetable oil into the multicooker bowl.
Add the onion there and fry it in the “Fry” mode for ten minutes.
Add chicken hearts, salt and sour cream to the fried onions.
Everything needs to be mixed thoroughly.
The multicooker lid should be closed and left for 30 minutes in the “Stew” mode.
After the signal sounds, everything needs to be mixed.
Soft and juicy chicken hearts are ready!

Chicken hearts with potatoes

The third recipe features stewed chicken hearts with potatoes. The dish turns out very satisfying and appetizing. Potatoes can be stewed together with hearts, or you can simply serve them as mashed potatoes. In both forms, the combination of these ingredients will please everyone without exception.

Ingredients

Seven medium potatoes.
300 grams of hearts.
One onion.
A clove of garlic.
3.5 tablespoons of sour cream.
A tablespoon of sunflower oil.
A pinch of pepper and salt.

Preparation

The hearts need to be thoroughly washed and dried.
Next, they need to be fried until golden brown in vegetable oil. This is necessary so that they turn out juicy.
In another frying pan, fry the peeled and diced onion until golden brown.
Potatoes should be peeled and cut into cubes.
Pour water into the pan and put the potatoes in it.
After the water boils, you can add hearts, onions, pepper and salt.
Cover the pan with a lid and leave everything to simmer over medium heat for 20 minutes.
A few minutes before cooking, add sour cream and finely chopped garlic to the pan.
The dish is ready. For beauty, you can decorate it with greenery.

Chicken hearts with mushrooms

The most unusual and interesting recipe. Chicken hearts stewed in sour cream with mushrooms turn out incredibly tasty. It’s a pleasure to cook such a dish, because it’s so nice to see the satisfied faces of your family. And they will definitely be happy to try this unusual dish.

Ingredients

450 grams of hearts.
Two small onions.
Half a pack of sour cream.
300 grams of champignons.
Two pinches of salt.
Three pinches of pepper.
Sunflower oil for frying.

Preparation

Chicken hearts should be soaked in water for 25 minutes.
Afterwards they need to be washed, peeled and boiled in salt water for 20 minutes.
While the chicken hearts are cooking, you can peel the mushrooms and cut them lengthwise.
You need to fry the champignons in a heated frying pan with sunflower oil for several minutes.
Cut the onion into half rings and fry with the mushrooms for 9 minutes.
Now you can add the boiled hearts to the pan.
You need to add sour cream to them and mix everything.
After some time, you can add salt and pepper to the pan. Cover everything with a lid and simmer, adding a little water, for 15 minutes.
Hearty chicken hearts stewed in sour cream with mushrooms are ready. No one will refuse such a dish. Everyone will definitely ask for more.

Chicken hearts with cabbage

This recipe features chicken hearts in sour cream with stewed cabbage. The dish turns out original and appetizing. If this is a light dinner, then stewed chicken hearts in sour cream and cabbage can be served without a side dish.

A light and aromatic dish for every day will appeal to even the most strict home tasters. Everyone will be delighted with the taste and tenderness of the dish. Despite its simplicity, the addition of various herbs makes it incredibly tasty.

Ingredients

Half a kilo of white cabbage.
The same number of chicken hearts.
A tablespoon of various herbs.
2.5 spoons of sour cream.
Bulb.
A tablespoon of mayonnaise.
Salt and pepper to taste.

Preparation

White cabbage should be thoroughly washed and cut into large strips.
You need to add mayonnaise and various herbs to the washed hearts.
Next, add sour cream and mix everything well.
The pickled hearts should be placed in the refrigerator for one hour.
The onion should be cut into half rings.
Pour sunflower oil into a frying pan and fry the onion there.
As soon as the onions turn golden, add the pickled chicken hearts to it.
The dish should be salted, peppered and fried for ten minutes.
Then you can add cabbage to the hearts.
Everything in the pan must be thoroughly mixed and, adding water, simmer for twenty minutes.
Some time before the end of cooking, you need to add a little sour cream and salt to the pan.

Chicken hearts stewed in sour cream with potatoes

An incredibly tasty and at the same time quite filling dish. It is easy to prepare and does not require significant expenses. This recipe is considered one of the simplest, so even a novice cook can prepare it. You can easily start cooking if you have chicken hearts in the freezer. It is better to keep the hearts stewed in sour cream in water first, so they will become even softer.

Ingredients

650 g chicken hearts.
5 potatoes.
5 tablespoons of sour cream.
1 onion.
Bay leaf.
A tablespoon of spices.
Salt and pepper (to taste).
A teaspoon of tomato paste.

Preparation

The onion should be peeled and finely chopped.
Heat the frying pan and add a little vegetable oil to fry the onions.
It takes a few minutes to fry.
Chicken hearts should be peeled, washed and cut in half.
Hearts need to be added to the onions. They should fry for 8 minutes.
Cut the peeled potatoes as desired and add to the pan.
You should also add a small cup of water, salt, tomato paste, bay leaf, pepper and spices.
Everything needs to simmer for 25 minutes.
4 minutes before readiness, add sour cream.
An ordinary but very tasty dish is ready. Chicken hearts stewed with potatoes are sure to please everyone without exception.

Serving options

Stewed chicken hearts are served with any side dish. It all depends on the preferences of the hostess and her loved ones. Any pasta goes well with this dish. If you cook them with boiled cabbage or potatoes, then you may not need a side dish. And if you cook the hearts simply with sour cream, then rice will be the most ideal addition. The dish will also go great with pickles or vegetable salad.

Chicken hearts recipe stewed in sour cream and onions