Chicken hearts stewed in sour cream. Chicken hearts in sour cream sauce recipe

By-products have a decent taste, and even at a budget price. or chicken hearts stewed in a delicious sauce can be a good alternative to more expensive meat. In addition, preparing them is no more difficult than minced meat cutlets or chops. Simple recipes without the use of fatty or spicy ingredients are suitable even for a child’s diet. In a word, knowing how to make chicken hearts in sauce is simply necessary.

You will need nine hundred grams of hearts, three hundred grams of fresh champignons, two hundred milliliters of cream with 10% fat content or sour cream, two onions, salt, vegetable oil, pepper. First of all, wash and clean the offal. Heat the oil in a frying pan and fry the hearts for about a quarter of an hour. While they are frying, peel and wash the onions and mushrooms, chop everything finely. Add chicken to the pan, add salt and pepper. After a couple of minutes, pour in sour cream or cream, simmer for about twenty minutes. Add the bay leaf and leave for five minutes until the hearts are completely cooked. Before serving, garnish with fresh herbs and use your favorite porridge or mashed potatoes as a side dish.

Chicken hearts in sour cream sauce with tomato paste

Take five hundred grams of offal, an onion, three tablespoons of sour cream, a tablespoon of tomato paste, two hundred milliliters of boiled water, a tablespoon of flour, salt and pepper. Rinse and drain the hearts in a colander, trim off excess fat and protruding vessels. From the sharp side, cut with a cross to create a kind of “flowers”. Finely chop the onion and fry until transparent, place the hearts in the pan and simmer for about fifteen minutes without adding anything. Meanwhile, make the sauce. Dissolve sour cream and pasta in water, add flour and stir everything thoroughly, avoiding lumps. Pour into the pan and stir. Simmer for about a quarter of an hour and serve. This dish has a rather mild taste, so it is also suitable for children. Choose a side dish to suit your taste.

Chicken hearts in sour cream sauce with vegetables

You will need half a kilogram of offal, a liter of water, an onion, half a large carrot, a couple of tablespoons of sour cream, salt, pepper, seasonings, lemon, fresh herbs, butter. Salt the water and boil the cleaned and washed chicken hearts in it. This will take no more than a quarter of an hour. Peel and chop the onion, grate the carrots. Grease the bottom of an enamel bowl or pan with oil, place the hearts in it, pour in half a glass of the broth remaining from cooking them, add the prepared vegetables and place on the stove. When boiling, add sour cream, reduce heat and simmer for about twenty minutes. Five minutes before cooking, you can add spices and pepper to the chicken hearts in sour cream sauce, and before serving, they should be garnished with fresh herbs and thin slices of lemon.

We welcome our regular readers and those who have just joined us. Who wouldn’t want to learn how to cook interesting dishes from simple and affordable ingredients, without spending a lot of time? If you are one of them, then today we present you a recipe for chicken hearts in sour cream sauce.

You may be skeptical about the main ingredient, and that's not surprising. It is very finicky to prepare, and not every novice cook can boast that they know how to cook this type of meat. Many have tried and received a bitter, hard or foul-smelling product that caused them to give up their hearts.

We hasten to dissuade you and present the most detailed recipe, following which you can prepare an excellent dish. It will definitely please all your family and friends whom you want to treat. Therefore, we advise you to quickly stock up on the necessary ingredients listed below and start preparing chicken hearts with us.

Ingredients:

1. Hearts – 1000 g

2. Sour cream – 300 g

3. Onions – 2 pieces

4. Garlic – 1 piece

Cooking method:

First of all, if you bought a frozen product, take it out of the freezer so that it completely melts before cooking. It is best, of course, to use fresh meat - but this depends on your circumstances.

2. Peel and chop two large onions. You should get medium sized cubes.

To avoid tears while working with this product, we advise you to first keep it in the freezer for twenty minutes. Also, while cutting, try to rinse the knife with cold running water as often as possible. Also, a common tip is to chop the onion and chew, for example, gum or bread pulp.

3. Put the frying pan on the fire, pour in vegetable oil. When everything is hot, add all the onions. There is no need to fry it too much; it is enough for it to become translucent. Also, do not forget to stir the ingredient while frying.

4. Afterwards, add the prepared hearts to the onions and mix everything thoroughly. Again, turn the meat throughout cooking and fry until it releases water. Around this time, the hearts will change color.

5. During this time, peel and finely chop the garlic. When the previously stated conditions are met, add it to the rest of the products and mix a little. Season with pepper and salt to your liking, then stir a little again.

6. Cover the pan with a lid, turn the heat to low and simmer. This must be done until the moisture from the contents evaporates.

7. After this, remove the lid and add sour cream. Take the fattest product you can get. Again, mix everything well, return the lid to its place and continue the simmering process for another couple of minutes.

8. When everything is ready, turn off the heat and place the finished dish on plates. You can eat chicken hearts as a stand-alone treat or in tandem with a side dish. We wish you and your family bon appetit! Of course, it is not necessary to use sour cream sauce. If you know a recipe that your family loves most, feel free to use it for meat.

You may have already guessed that there are many reasons for preparing today’s dish, but our task is to prepare it in such a way that all family members, regardless of age, will like it. Therefore, we present to you another cooking method, more complicated than the original, but no less interesting for the consumer.

1. We begin preparing the dish by cutting each heart in half, as in the first recipe, with only one difference - there is no need to completely cut through the product. Also remove the fatty part and place them on the surface, having previously opened them. Repeat with all the meat. Next you need to beat off each heart. Try to use a minimum of effort so as not to completely destroy them. Prepare the breading - break two eggs into a separate container, add a little salt and ground pepper. Beat the contents with a fork until smooth.

2. Add the beaten meat and mix until everything is covered with the beaten egg. Take another bowl, pour flour into it, add a teaspoon of salt and a little ground pepper. Add seasonings to taste, we took a teaspoon of curry and a little less dry garlic. Mix.

3. Heat the frying pan, pour oil, and then fry the meat. To do this, remove from the egg mixture, roll in flour and fry for several minutes on both sides. Let's take it out and try it.

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 some 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.

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 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 and 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.

With proper preparation, absolutely accessible offal, it is possible to create very worthy and tasty dishes.

We offer recipes for cooking chicken hearts in a spicy sour cream sauce. In this case, the chicken product turns out to be especially tender and will certainly surprise you and your household with its high taste.

How to cook chicken hearts in sour cream sauce - recipe

Ingredients:

• chicken hearts – 700 g;
• onions – 170 g;
• garlic – 3 cloves;
• – 275 g;
• laurel leaves – 1-2 pcs.;
• mixture of Italian dry herbs - 1 tbsp. spoon;
• - taste;
• salt - to taste.

Preparation

First, let's properly prepare the chicken hearts. We wash them thoroughly, get rid of blood vessels and fat. At the same time, peel the onions and garlic and chop them into cubes.

Pour a little refined oil into a cauldron or thick-walled saucepan, heat it and add the prepared onions and garlic. Keep the vegetables on the fire, stirring, until lightly browned, and then add the chicken hearts. Fry everything together for seven minutes, and then add sour cream, season the mass with salt, ground pepper, throw in the bay leaves, reduce the heat intensity to the minimum, cover the dish with a lid and simmer the hearts in sour cream for about thirty minutes, stirring occasionally. Now add finely chopped fresh herbs, season the dish with Provençal herbs, simmer for a couple more minutes, and turn off the stove.

Hearts in sour cream sauce - recipe in a slow cooker

Ingredients:

• chicken hearts – 700 g;
• onion – 170 g;
• carrots – 170 g;
• sour cream – 300 g;
• garlic – 2-3 cloves;
• refined vegetable oil – 35 ml;
• ground black pepper - to taste;
• herbs and spices to choose from - to taste;
• salt - to taste;
• fresh herbs to choose from - to taste.

Preparation

Peel the onions and carrots and cut them into cubes and strips, respectively. Place the prepared vegetables in a multi-pan, pouring a little refined oil into it first. Turn on the device Select the “Baking” or “Frying” mode on the display and sauté the contents until soft.

Meanwhile, prepare the chicken hearts. We wash them thoroughly, get rid of vessels, films and excess fat and add them to the fried vegetables. We keep everything together in the same mode for ten minutes, and then add sour cream, salt, ground black pepper, any spices to your taste, switch the device to the “Stew” function and cook for one hour. Three minutes before the end of cooking, throw in the pre-peeled and squeezed garlic and finely chopped fresh herbs.