Many people underestimate the taste and benefits of offal. In addition to the fact that hearts are a tasty and tender product, they are also rich in proteins, micro- and macroelements.
Chicken hearts in sauce - basic cooking principles
Chicken hearts are washed and excess fat and membranes are trimmed off. In addition to the offal, we will need onions and carrots. Some recipes use mushrooms. Vegetables are peeled and chopped: onions into small pieces, carrots on a grater.
In a cast iron frying pan or small cauldron, heat the fat or oil and fry the onion in it until transparent. Then add the carrots and continue cooking until they are soft.
Spread with vegetables chicken hearts, pour in water and simmer everything over medium heat for about forty minutes.
Depending on what kind of sauce you want, add sour cream, tomato paste, cream or cheese to the pan.
They are placed in a frying pan, stirred and cooked for another quarter of an hour.
Spices, garlic and herbs are added to the dish for flavor.
The dish is served with a side dish of vegetables, pasta or cereal
Recipe 1. Chicken hearts in tomato sauce
Ingredients
stack filtered water;
60 g tomato sauce;
bulb;
carrot;
60 ml refined sunflower oil;
salt;
400 g chicken hearts.
Cooking method
1. Peel the onion and carrot. Wash the vegetables. Cut the onion into small pieces and chop the carrots on a grater with large holes. Place the vegetables in a frying pan, after pouring oil into it. Fry, stirring, for five minutes.
2. Wash the chicken hearts and remove films and excess fat. Place the prepared offal in a roasting pan with vegetables. Pour in a glass of filtered water and add salt. Bring to a boil and cook, covered, for about an hour.
3. Add tomato paste, stir and cook for about another quarter of an hour. If there is not enough liquid, add a little more boiled water.
Recipe 2. Chicken hearts in sauce with tomato and sour cream
Ingredients
half a kilogram of chicken hearts;
kitchen salt;
onion head;
flour – 30 g;
sour cream – 90 g;
stack boiled water;
tomato paste – 30 g.
Cooking method
1. Place the hearts on a sieve and rinse. Let all the water drain out. We cut off the fat and blood vessels from each. We make cross-shaped cuts from the sharp edge.
2. Peel the onion, rinse and chop as finely as possible.
3. Heat the oil in a frying pan and fry the onion in it until transparent.
4. Place the prepared hearts in the roasting pan, mix and cover with a lid. Simmer the hearts and onions for ten minutes without adding water.
5. Combine boiled water with tomato paste, flour and sour cream. Shake well so that there are no lumps left. Pour the mixture over the hearts, cover with a lid and simmer for another quarter of an hour.
Recipe 3. Chicken hearts in cream sauce
Ingredients
50 ml lean oil;
half a kilogram of chicken hearts;
four cloves of garlic;
200 ml 20% cream;
carrot;
bulb;
table salt.
Cooking method
1. Place finely chopped onion half rings in a frying pan with oil, after heating it. Fry for a few minutes, stirring constantly.
2. Peel the carrots and chop them on a grater with small holes. Add it to the onion and fry for about five minutes, stirring regularly.
3. Peel the garlic cloves and pass them through a press directly into the frying pan. Mix well and fry until the characteristic smell of garlic appears.
4. Wash the chicken hearts, cut off the fat and blood vessels. Place in a frying pan, mix, add salt and pour cream over everything. Cook the dish for 20 minutes. Add finely chopped dill and leave to simmer over low heat for five minutes.
Recipe 4. Chicken hearts in sauce with cheese
Ingredients
700 g chicken hearts;
vegetable oil;
100 ml 20% sour cream;
10 g starch;
100 g processed cheese;
black pepper;
two cloves of garlic;
salt;
bulb;
a bunch of fresh greens.
Cooking method
1. We wash the hearts, cut off the vessels and excess fat. Pour oil into the frying pan and place it on high heat. Warm up well. Place the hearts in a frying pan, pepper and salt. Fry, stirring continuously, for three minutes. Then turn off the fire and simmer the offal in own juice about another quarter of an hour.
2. Peel the onion and finely chop it. Fry it in oil in a separate frying pan until golden brown. We shift fried onion to the hearts, mix and simmer for another 15 minutes. Rinse the greens, dry them and chop finely. Pass the peeled garlic cloves through a garlic press. Grind the cheese into coarse grater.
3. Place sour cream and cheese shavings in a frying pan with hearts and mix. Add starch, herbs and garlic. Bring the contents to a boil, cover with a lid and remove from the stove. Serve with any side dish.
Recipe 5. Spicy chicken hearts in sauce on skewers
Ingredients
5 g grated ginger;
500 g chicken hearts;
120 ml soy sauce;
four cloves of garlic;
15 ml lemon juice.
Cooking method
1. Before stringing the hearts onto skewers, soak them in cold water for 20 minutes.
2. We wash the hearts, cut off the vessels and excess fat. Place the offal in a bag.
3. Peel the ginger and garlic and grate on the finest grater. Connecting soy sauce with ginger and garlic. Lightly salt and pour in lemon juice. Stir well.
4. Pour the sauce over the hearts, close the bag and marinate for three hours in the refrigerator.
5. Thread the marinated hearts onto skewers and fry in hot oil. Then turn it over, cover it with a lid and cook for another quarter of an hour.
Recipe 6. Chicken hearts in Korean sauce
Ingredients
700 g chicken hearts;
60 ml vegetable oil;
stack tomato juice;
Korean carrot seasoning.
Cooking method
1. Rinse the hearts, trim off the vessels, fat and membranes.
2. Fry the offal in heated vegetable oil.
3. Add tomato juice, lightly salt and season with Korean carrot seasoning.
4. Simmer over low heat for 20 minutes until all the liquid has evaporated. Transfer to a plate and serve with a side dish of vegetables or cereals.
Recipe 7. Chicken hearts in sauce with sour cream and mustard
Ingredients
100 ml filtered water;
700 g chicken hearts;
30 g butter;
90 g mustard;
20 ml olive oil;
300 g champignons;
100 ml sour cream.
Cooking method
1. Rinse the chicken hearts, trim off the vessels and excess fat. Place the offal in a deep cup, pour in olive oil, add mustard, pepper and salt. Mix well and leave to marinate for a couple of hours.
2. Melt in a frying pan butter. Place the hearts in it and lightly fry.
3. Wipe the champignons with a damp sponge and remove the skin from the caps. Cut the mushrooms into thin slices and add to the hearts.
4. Pour in a little filtered water and simmer, stirring occasionally, for half an hour.
5. Add sour cream, stir and simmer for another ten minutes.
Recipe 8. Chicken hearts in sauce with vegetables
Ingredients
kg chicken hearts;
fine salt;
carrot;
tomato sauce – 100 g;
bulb;
pepper with lemon flavor;
two stalks of celery;
vegetable oil – 30 ml;
green pod bell pepper;
a small bunch of basil.
Cooking method
1. Wash the vegetables thoroughly. Peel the onions and carrots. Chop the celery stalks into small pieces, the onion into cubes, and chop the carrots on a grater with large holes.
2. Place the vegetables in a heated frying pan with oil and fry until soft.
3. We wash the hearts, cut off the vessels and excess fat from the top. Place in a frying pan with vegetables.
4. Remove the green pepper pod from the stalk, remove the seeds and cut it into small cubes. Place in a frying pan. Pour all the ingredients with water and simmer from the moment of boiling over low heat for about 15 minutes. Then add tomato sauce, salt and mix. We prepare the dish for another hour and a half.
5. Rinse the basil, dry it and tear it into small pieces with your hands. Put it in a frying pan. Serve with boiled potatoes or spaghetti.
Recipe 9. Chicken hearts in soy-wine sauce
Ingredients
150 g chicken hearts;
25 ml vegetable oil;
bulb;
30 g ketchup;
carrot;
100 ml dry red wine;
Two cloves of garlic;
60 ml soy sauce.
Cooking method
1. Wash the chicken hearts, cut off the fat and vessels from the top.
2. Pour half the oil into the pan and fry the hearts in it, stirring constantly, over low heat.
3. Pour the second half of the oil into another frying pan and fry the peeled and chopped onions and carrots in it.
4. Peel the garlic cloves and cut into thin slices. Combine soy sauce and wine in a bowl. Add garlic, ketchup and stir. Pour the sauce over the hearts, stir and simmer for five minutes. Place the fried vegetables on the hearts, turn down the heat, cover with a lid and simmer until the hearts become soft.
To make the chicken hearts cook faster, make a cross-shaped cut on the pointed side.
Hearts in cream or sour cream will turn out especially tender.
You can use juice or sauce instead of tomato paste.
When using soy sauce, taste the dish and only then add salt so as not to oversalt.
Step 1: prepare the chicken hearts.
Wash the chicken hearts thoroughly under running water and place in a medium bowl.
Then place them one at a time on a cutting board and trim off the fat and vessels. Place the peeled hearts in a medium bowl.
Step 2: prepare the onion.
Using a knife, peel the onion and rinse thoroughly under running water. Place the component on a cutting board. Chop one onion into cubes and pour into an empty plate.
Cut the second one into pieces equal in size to the hearts and also place them on a free plate.
Step 3: prepare chicken hearts in sour cream sauce.
Pour into a deep frying pan or saucepan vegetable oil and add a piece of butter. Place the container on medium heat and wait for the components to warm up and for the last one to melt. Immediately after this, pour finely chopped onion into the frying pan, mix everything well with a wooden spatula and fry it until it has a soft golden color and a characteristic smell. Then put the chicken hearts into the container, mix everything thoroughly again until smooth and increase the heat to maximum. This must be done so that the liquid released from the hearts evaporates and they are lightly fried.
After this, pour large pieces of onion into the pan and mix everything again. It’s the second component that will make the dish the desired consistency and release the juice.
Immediately pour into container hot water so that the liquid 1 centimeter covered the hearts with a bow. Now turn the heat to low and simmer the dish covered for 1 hour. Attention: The longer the stewing process takes place, the softer and more tender the hearts will be. After the allotted time has passed, remove the lid from the pan and add salt, ground black pepper and flour to taste. Mix everything thoroughly with a wooden spatula so that no lumps form.
Then add sour cream to the container, mix everything again and cover with a lid. When the mixture boils, let it simmer some more. 5 minutes. Important: It is not worth extending the cooking time of the dish, as the sour cream may curdle and become lumpy. Turn off the burner and let the chicken hearts brew in sour cream sauce a few more minutes.
Step 4: serve chicken hearts in sour cream sauce.
When the chicken hearts are steeped, pour them into a special plate and serve them to the dinner table. The dish turns out very tender, juicy and aromatic. They can be enjoyed with mashed potatoes, boiled rice and other types of cereals.
Enjoy your meal!
To prevent the flour from becoming lumpy during the cooking process, it can be diluted in a small amount of water in a separate container, and only then pour the mixture into the frying pan;
To prepare chicken hearts, you can use sour cream with a fat content of 20-25%. Then the sauce will turn out thicker and fattier;
Boiled pasta, couscous and any other dishes that can be enjoyed with sauce are also great as a side dish.
Chicken hearts stewed in sour cream - like this classic recipe very useful to know. And here's why: if you eat chicken hearts at least 2 times a month, we will ensure normal functioning of the heart muscle for many years. Moreover, this is nothing less useful species meat.
- cooking time - 45 minutes;
- calorie content per serving - 245 kcal.
The principle of preparing chicken hearts in sour cream is very simple - first fry the offal over high heat, then simmer them. To prevent the sour cream from separating, add it at the very end.
Another option is to use rich village sour cream. Another way out is to add a little flour to the mixture. Makes a great gravy!
Ingredients you will 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. Wash 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 with a lid 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 the hearts and simmer under closed lid 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 side dish and vegetables WHAT TO SERVE AS A SIDE DISH?
Rice is very common in Asian cuisine, and it is also served in an unusual way - placed in a small but deep bowl and turned over onto a plate.
This option can be used for serving chicken hearts. And rice definitely wouldn’t hurt as a side dish – it gives you extra satiety with a minimum amount of calories.
Chicken hearts stewed in sour cream in a frying 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 prepare our dish in a frying pan - quickly and easily.
Ingredients
- 500 g chicken hearts;
- 1 medium onion;
- 1 medium-sized 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 frying 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 frying pan on the fire, heat the oil to a high temperature so that the offal immediately begins to form on the surface. golden brown crust. It must be said right away that this frying pan must 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 on a medium-mesh grater. Cutting all vegetables should be approximately the same size - this is a rule of good form in the kitchen.
Step 4. Place another frying pan on the fire and heat the oil. Fry the onions and carrots at the same time, about 10 minutes. Stir constantly: the fire is strong, if you think about it 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 frying pan into the one where the hearts are fried. If you don’t want excess fat to get there, you just need to transfer fried vegetables with a wooden spatula or an ordinary spoon. Let the oil remain in the pan - it will no longer be needed.
Chicken hearts stewed in a frying pan - with onions and carrots As a result, the mixture needs to be simmered for about 15 minutes over moderate heat, add all the prepared spices and add a little more water so that it just barely covers the contents.
Step 6. The last step will be sour cream - 2-3 tablespoons is enough. Simmer everything together for another 5 minutes over low heat.
This dish requires mashed potatoes as a side dish, although any other would work too. By the way, good news: there is no need to prepare 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 delicious dish You can use the most common products.
Ingredients
- 700-800 g chicken hearts;
- 1 medium onion;
- 300 g sour cream with 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 chicken heart stewed in sour cream, cooked in a slow cooker is very simple. Even novice housewives can handle it.
Preparation progress
Cut the onion into small pieces. Pour vegetable oil into the multicooker, turn on the “fry” mode and cook the onion until translucent.
The hearts need to be pre-processed a little. The fat and vessels are cut off, the films are removed, and then washed under running water.
Add the meat to the onion and cook in the same mode for about 15 minutes, stirring occasionally.
But now you just need to switch to extinguishing, set the program to 30 minutes.
Half an hour has passed, and now add a tablespoon of flour. At the same stage, add all the spices, mix thoroughly - after all, we don’t need a single lump.
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.
Decorate ready dish fresh herbs and vegetables.
These chicken hearts, stewed in sour cream in a slow cooker, ask for some kind of... classic side dish in the form of boiled or fried potatoes. Or you can make puree and boil pasta - here there is complete freedom for the hostess’s culinary imagination.
And this is very interesting dish, which looks and smells even more interesting. But it will take practically no time and effort.
Ingredients
- chicken hearts - 0.5 kg;
- salad red onion - 1 medium head;
- sour cream with a fat content of 20% or higher - 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 (preheat the oil in a fairly deep frying pan).
Step 4. And now it’s the turn of the hearts. Fry them together with the onion for up to 15 minutes, without adding any water yet. It's important to just stir frequently 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 spend it usefully. Let's start preparing the tomato-sour cream sauce.
Pour a glass of water or cold water into a small container. chicken broth, 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 an excellent alternative to greenhouse tomatoes.
Add a spoonful of flour there and mix.
Step 6. Add the sauce to the saucepan, mix thoroughly - the flour may form lumps, so you need to try.
It remains to simmer under the lid over moderate heat for another quarter of an hour. At this 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 that still looks incredibly appetizing today.
Bon appetit!
This dish is good for a regular everyday lunch or dinner. Delicious and satisfying chicken giblets in a soft and delicate sour cream sauce. Pairs great with almost any side dishes - potatoes, buckwheat, rice, pasta, couscous, bulgur - any side dish that goes well with sauces.
In this dish you can use not only hearts, but also stomachs. If you cook with stomachs, the simmering time increases.
- Chicken hearts. 1 package - approximately 600 g.
- Onion. 2 medium onions.
- Sour cream 3-4 tablespoons with top.
- Butter and vegetable oil. Used for frying/stewing.
- Flour. 2 heaped teaspoons.
- Salt.
- Black pepper. Ground. Taste.
First of all, let's start with hearts. We wash and trim off excess fat and blood vessels. You can leave the hearts whole, but I cut them into 4 parts. Just because my family likes it better.
Cut 1 onion into small cubes
Heat vegetable oil in a deep saucepan and add butter to it. Fry the diced onion in a mixture of oils until it smells like fried onions and is light golden brown.
Add chicken hearts to the fried onions.
Over high heat, evaporate the released liquid and lightly fry the chicken hearts.
At the same time, cut the second onion into pieces comparable in size to pieces of hearts.
Add the onion to the saucepan and stir.
Why do you need 2 stages of frying onions? The first onion gives us the smell of fried onions, but the onions will disperse in the sauce, and the second will give juice and texture.
Add enough boiling water to cover the contents of the saucepan by about a centimeter.
Simmer over low heat, covered, for at least an hour. The longer we simmer, the softer the hearts become and the more homogeneous and rich the sauce will be.
After an hour, open the lid, add salt to taste, pepper and add flour. Stir thoroughly so that there are no lumps.
Alternatively, you can first stir the flour in a small amount of cold water, and only then add it to the meat.
Then add 3-4 tablespoons of sour cream with topping.
Stir and re-close the lid. We do not increase the fire.
We wait for it to boil and let it simmer for another 5 minutes. You shouldn’t boil longer, because there is a chance that the sour cream may come out in small grains.
Turn off the heat, let it rest for a few minutes and then serve with a side dish.
Ingredients:
The dish is very easy to prepare.
To make it more fun, it is advisable to prepare all the ingredients in advance. Soak the hearts, rinse, remove excess films and fat. Cut the onion into half rings. Cut the carrots into strips.
Fry the onion until it becomes transparent. Add the hearts and simmer until half cooked. Add carrots green beans, season with spices. Bring to readiness.
skushal.ru
Chicken hearts in sour cream sauce recipe with photo
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Chicken hearts for me are an eternal culinary quest. On the one hand, it seems like a product for the lazy: you don’t need to cut the hearts - you throw them into the slow cooker and... And that’s what the “and” is? And nothing good. The first positive experience - the Bulgarian-Chinese version with vegetables and soy sauce inspired me to new exploits. And here again in front of me is a bag of hearts. How to cook them now? So that they are both soft and tasty. I’ll try to cook them in the same sauce in which I made beef stroganoff: onions, flour, cream, spices. Go!
- 600 g chicken hearts,
- 1 large onion,
- 250 g sour cream or cream,
- 1 heaped tablespoon of flour,
- 1/2 tsp. salt.
As you can see, the set of products for preparing chicken hearts cannot but please with its brevity. We start by frying the onions. There is no need to cut it finely, because during the cooking process it will soften so much that it will practically cease to be visible in the sauce. So we cut it into large half rings. Turn on the multicooker to the “Baking” mode and pour in a little vegetable oil. Fry the onion until translucent and lightly golden.
Chicken hearts need to be washed thoroughly. I do this in a sieve under running water, as I don’t really like the specific taste. chicken giblets. (But I know how to get rid of it successfully!)
Place the hearts into the multicooker bowl. And cook in the same “Baking” mode until the liquid evaporates from the hearts. This is about 15 minutes with the lid open. Then switch the multicooker to the “Stew” mode, close the lid and let the hearts simmer for half an hour.
When the smell in the kitchen turns from a typically “chicken” smell (I don’t know what else to call it, but I think many will understand me) into such an alluring culinary one, open the multicooker.
Add a spoonful of flour there. You see the hill in the photo. Stir, add salt.
And pour in sour cream or cream.
Don't be surprised that there are so many. Sour cream will quickly combine with flour and within 5-7 minutes on the “Stew” mode it will give a charmingly delicate and very tasty creamy sauce.
The dish is ready. I put it on mashed potatoes because I recently made beef stroganoff for my husband using the same recipe. And it turned out great. But I couldn’t try it - meat is not food for me. So I compensated with these wonderful chicken hearts.
cook-live.ru
Chicken hearts in sour cream and cheese sauce
Recently I found out very delicious recipe- chicken hearts in sour cream cheese sauce The results are just finger licking good. Plus, you don't need a lot of ingredients to prepare this dish.
- chicken hearts - half a kilogram;
- shallots - 2 heads;
- cheese - 100 grams;
- sour cream - 100 grams;
- vegetable oil - for frying;
- salt, pepper - to taste;
- parsley - half a bunch;
- garlic - 3 cloves.
Chicken hearts in sour cream and cheese sauce. Step by step recipe
- First, rinse the hearts well and trim off any unnecessary fat.
- Pour vegetable oil into a cauldron and heat it well.
- Fry the hearts until half cooked. Salt and pepper to taste.
- During the frying process, liquid is released from the hearts, thanks to which our hearts will cook faster.
- Peel the onion and finely chop it into half rings.
- Peel the garlic and chop it as finely as possible.
- Three cheese on a fine grater.
- Chop the greens.
- When all the liquid has evaporated and our hearts have acquired a golden color, add the onions. Fry for 10 minutes.
- Then pour out the sour cream and add cheese.
- Mix everything thoroughly.
- Simmer for 5 minutes. Turn off the gas.
- Open the lid and sprinkle with herbs and garlic. Mix everything.
- Close the lid and let our dish sit for a while.
- The garlic should give off its aroma. If you add garlic during the cooking process, it will cook and have a very weak taste and aroma.
Our chicken hearts in sour cream and cheese sauce are ready. It turns out very tasty and satisfying! "Super Chef" wishes you bon appetit! And be sure to try chicken hearts in sour cream and chicken hearts in a slow cooker.
superchief.ru
Chicken hearts in sauce are a delicate addition to the side dish. How to cook chicken hearts in sauce: tomato, cream, sour cream
Many people underestimate the taste and benefits of offal. In addition to the fact that hearts are a tasty and tender product, they are also rich in proteins, micro- and macroelements.
Chicken hearts in sauce - basic cooking principles
Chicken hearts are washed and excess fat and membranes are trimmed off. In addition to the offal, we will need onions and carrots. Some recipes use mushrooms. Vegetables are peeled and chopped: onions into small pieces, carrots on a grater.
In a cast iron frying pan or small cauldron, heat the fat or oil and fry the onion in it until transparent. Then add the carrots and continue cooking until they are soft.
Add chicken hearts to the vegetables, add water and simmer everything over medium heat for about forty minutes.
Depending on what kind of sauce you want, add sour cream, tomato paste, cream or cheese to the pan.
They are placed in a frying pan, stirred and cooked for another quarter of an hour.
Spices, garlic and herbs are added to the dish for flavor.
The dish is served with a side dish of vegetables, pasta or cereals.
Recipe 1. Chicken hearts in tomato sauce
stack filtered water;
60 g tomato sauce;
60 ml refined sunflower oil;
400 g chicken hearts.
1. Peel the onion and carrot. Wash the vegetables. Cut the onion into small pieces and chop the carrots on a grater with large holes. Place the vegetables in a frying pan, after pouring oil into it. Fry, stirring, for five minutes.
2. Wash the chicken hearts and remove films and excess fat. Place the prepared offal in a roasting pan with vegetables. Pour in a glass of filtered water and add salt. Bring to a boil and cook, covered, for about an hour.
3. Add tomato paste, stir and cook for about another quarter of an hour. If there is not enough liquid, add a little more boiled water.
Recipe 2. Chicken hearts in sauce with tomato and sour cream
half a kilogram of chicken hearts;
stack boiled water;
tomato paste - 30 g.
1. Place the hearts on a sieve and rinse. Let all the water drain out. We cut off the fat and blood vessels from each. We make cross-shaped cuts from the sharp edge.
2. Peel the onion, rinse and chop as finely as possible.
3. Heat the oil in a frying pan and fry the onion in it until transparent.
4. Place the prepared hearts in the roasting pan, mix and cover with a lid. Simmer the hearts and onions for ten minutes without adding water.
5. Combine boiled water with tomato paste, flour and sour cream. Shake well so that there are no lumps left. Pour the mixture over the hearts, cover with a lid and simmer for another quarter of an hour.
Recipe 3. Chicken hearts in cream sauce
50 ml lean oil;
half a kilogram of chicken hearts;
four cloves of garlic;
200 ml 20% cream;
1. Place finely chopped onion half rings in a frying pan with oil, after heating it. Fry for a few minutes, stirring constantly.
2. Peel the carrots and chop them on a grater with small holes. Add it to the onion and fry for about five minutes, stirring regularly.
3. Peel the garlic cloves and pass them through a press directly into the frying pan. Mix well and fry until the characteristic smell of garlic appears.
4. Wash the chicken hearts, cut off the fat and blood vessels. Place in a frying pan, mix, add salt and pour cream over everything. Cook the dish for 20 minutes. Add finely chopped dill and leave to simmer over low heat for five minutes.
Recipe 4. Chicken hearts in sauce with cheese
700 g chicken hearts;
100 ml 20% sour cream;
100 g processed cheese;
two cloves of garlic;
a bunch of fresh greens.
1. We wash the hearts, cut off the vessels and excess fat. Pour oil into the frying pan and place it on high heat. Warm up well. Place the hearts in a frying pan, pepper and salt. Fry, stirring continuously, for three minutes. Then turn off the heat and simmer the offal in its own juice for about another quarter of an hour.
2. Peel the onion and finely chop it. Fry it in oil in a separate frying pan until golden brown. Transfer the fried onions to the hearts, stir and simmer for another 15 minutes. Rinse the greens, dry them and chop finely. Pass the peeled garlic cloves through a garlic press. Grind the cheese on a coarse grater.
3. Place sour cream and cheese shavings in a frying pan with hearts and mix. Add starch, herbs and garlic. Bring the contents to a boil, cover with a lid and remove from the stove. Serve with any side dish.
Recipe 5. Spicy chicken hearts in sauce on skewers
5 g grated ginger;
500 g chicken hearts;
120 ml soy sauce;
four cloves of garlic;
15 ml lemon juice.
1. Before stringing the hearts onto skewers, soak them in cold water for 20 minutes.
2. We wash the hearts, cut off the vessels and excess fat. Place the offal in a bag.
3. Peel the ginger and garlic and grate on the finest grater. Combine soy sauce with ginger and garlic. Lightly salt and add lemon juice. Stir well.
4. Pour the sauce over the hearts, close the bag and marinate for three hours in the refrigerator.
5. Thread the marinated hearts onto skewers and fry in hot oil. Then turn it over, cover it with a lid and cook for another quarter of an hour.
Recipe 6. Chicken hearts in Korean sauce
700 g chicken hearts;
60 ml vegetable oil;
stack tomato juice;
Korean carrot seasoning.
1. Rinse the hearts, trim off the vessels, fat and membranes.
2. Fry the offal in heated vegetable oil.
3. Add tomato juice, lightly add salt and season with Korean carrot seasoning.
4. Simmer over low heat for 20 minutes until all the liquid has evaporated. Transfer to a plate and serve with a side dish of vegetables or cereals.
Recipe 7. Chicken hearts in sauce with sour cream and mustard
100 ml filtered water;
700 g chicken hearts;
30 g butter;
20 ml olive oil;
300 g champignons;
1. Rinse the chicken hearts, trim off the vessels and excess fat. Place the offal in a deep cup, pour in olive oil, add mustard, pepper and salt. Mix well and leave to marinate for a couple of hours.
2. Melt butter in a frying pan. Place the hearts in it and lightly fry.
3. Wipe the champignons with a damp sponge and remove the skin from the caps. Cut the mushrooms into thin slices and add to the hearts.
4. Pour in a little filtered water and simmer, stirring occasionally, for half an hour.
5. Add sour cream, stir and simmer for another ten minutes.
Recipe 8. Chicken hearts in sauce with vegetables
kg chicken hearts;
tomato sauce - 100 g;
pepper with lemon flavor;
two stalks of celery;
vegetable oil - 30 ml;
a pod of green bell pepper;
a small bunch of basil.
1. Wash the vegetables thoroughly. Peel the onions and carrots. Chop the celery stalks into small pieces, the onion into cubes, and chop the carrots on a grater with large holes.
2. Place the vegetables in a heated frying pan with oil and fry until soft.
3. We wash the hearts, cut off the vessels and excess fat from the top. Place in a frying pan with vegetables.
4. Remove the green pepper pod from the stalk, remove the seeds and cut it into small cubes. Place in a frying pan. Pour all the ingredients with water and simmer from the moment of boiling over low heat for about 15 minutes. Then add tomato sauce, salt and mix. We prepare the dish for another hour and a half.
Don't know what to cook for dinner? Are you already tired of borscht, porridge and cutlets? Chicken hearts cooked in sour cream sauce are exactly what you need. Many are distrustful of these offal, but once you cook them at least once, your opinion will change dramatically.
Following traditions
How to cook chicken hearts in sour cream and cheese sauce
- garlic cloves – 3 pcs. small;
- set of dill and parsley – 50 g;
- cheese “Druzhba” - 150 g;
- hearts – 1 kg;
- large onion;
- starch – 20 g;
- spices, salt;
- oil – 40 ml;
- sour cream – 120 g.
Time: about an hour.
Calories: 177.9.
Before you start cooking, you should prepare the necessary ingredients. We clean the chicken by-products from blood vessels and fat, and then rinse thoroughly. We remove the onion from the husk. Chop the peeled vegetable small cube. Grate the cheeses and peeled garlic cloves. And we chop the greens, pre-washed.
The pan must be placed over high heat and seasoned with oil. Lay out the giblets, sprinkle with spices and salt. Stirring generously, fry for about 3 minutes. Reduce the heat to low and simmer for 15 minutes under the lid.
Add the onions to the semi-finished offal and continue simmering for another ¼ hour. Then add sour cream, chopped herbs, starch, grated cheese and garlic, fill with water (about ½ cup). When the mixture begins to boil, boil for 5 minutes.
Chicken hearts in sour cream with potatoes
- onion - 2 heads;
- flour – 30 g;
- cheese – 120 g;
- oil for frying – 30 ml;
- hearts – 600 g;
- large potatoes – ½ kg;
- salt, spices;
- sour cream – 1 tbsp.
Time: 75 minutes.
Calories: 149.9.
- If necessary, it is worth separating possible vessels and fatty membranes from the giblets;
- Transfer the by-products to a colander, then rinse them and leave to drain;
- Peel the skins from potato tubers. Chop clean vegetables into cubes the size of hearts;
- Place the frying pan seasoned with oil on the fire, and while it is heating up, cut the peeled onion heads into pieces;
- Gold the chopped onion over medium heat;
- Dip the prepared giblets in flour and transfer to the half-finished onion;
- Fry until the meat component becomes golden. 5 minutes is enough;
- Add potato pieces to the mixture, sprinkle with spices and season with sour cream;
- After thoroughly mixing the substance, transfer it to a deep baking sheet or mold;
- 180°C - the required oven temperature, into which we place the dish for ½ hour;
- Grind the cheese with a grater, and then sprinkle it on the semi-finished concoction and cook for another 20 minutes in the oven.
Recipe for chicken hearts in sour cream sauce in a slow cooker
- flour – 25 g;
- salt;
- sour cream – ¼ l;
- bulb;
- butter – 20 g;
- hearts (chicken) – ½ kg.
Time: 75 minutes.
Calories: 158.9.
- Peel the onion and chop the vegetable as desired;
- Set the “Baking” mode and coat the multicooker bowl with oil;
- Fry the onion until golden and in the meantime prepare the by-products: peel off unnecessary parts and rinse;
- We send the giblets to the golden vegetable and continue frying until the moisture has evaporated, about 15 minutes is enough;
- Change the mode to “Extinguishing”, seal the lid and wait ½ hour;
- Sprinkle the mixture with flour, season with salt and pour in sour cream;
- Mix the substance generously and cook for another 10 minutes.
Chicken hearts in sour cream in the oven
- sour cream – 200 g;
- onion – 2 heads;
- butter – 20 g;
- hearts – ½ kg;
- spices.
Time: 50 minutes.
Calories: 146.7.
- We wash the offal, not forgetting to first remove fatty films and blood vessels;
- Chop the peeled onions into small cubes;
- Grease a baking dish with oil and transfer the prepared ingredients into it;
- Mix the substance and add sour cream and spices, put it in the oven for 40 minutes, heating it to 180°C.
Chicken hearts stewed in sour cream with mushrooms
- champignons – 400 g;
- onion – 150 g;
- hearts (chicken) – 500 g;
- spices;
- sour cream - 1 tbsp.;
- oil.
Time: 45 minutes.
Calories: 106.9.
- Cut the cleaned and washed giblets in half;
- We wash the champignons and chop them into the same size pieces;
- Chop the onion into half rings and place it in a frying pan greased with oil;
- We add mushrooms to the translucent vegetable and fry until the moisture evaporates;
- Add the by-products, knead and simmer for 5 minutes;
- Season with the selected spices, pour in sour cream, add about 100 ml of water;
- Mix thoroughly and reduce heat to low;
- Simmer under the lid for about ¼ hour.
- for cooking of this dish sour cream can be used at any fat content;
- if the gravy turns out to be too thin, you should add a little starch or flour to thicken;
- Be sure to clean it before you start cooking. chicken by-products from possible fat and trim the vessels. You should rinse thoroughly, as blood clots may remain inside the giblets;
- While the dish is being prepared, it doesn’t hurt to prepare the side dish in the meantime. Both porridge and boiled potatoes go great with it.
Bon appetit!
