Offal has 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, cooking them is no more difficult than minced meat cutlets or chop. simple recipes without the use of fatty or spicy ingredients, they are even suitable for a child's diet. In a word, knowing how to make chicken hearts in sauce is a must.
You will need nine hundred grams of hearts, three hundred grams of fresh champignons, two hundred milliliters of cream with a fat content of 10% or sour cream, two onions, salt, vegetable oil, pepper. First of all, rinse and clean offal. Heat the oil in a frying pan and fry the hearts for about a quarter of an hour. While they are fried, peel and rinse the onion with mushrooms, finely chop everything. Add to skillet with chicken, season with salt and pepper. After a couple of minutes, pour sour cream or cream, simmer for about twenty minutes. Add lavrushka and leave for five minutes so that the hearts are completely cooked. Before serving, garnish with fresh herbs, 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 fold the hearts into a colander, cut off excess fat and protruding vessels. WITH sharp side cut with a cross to get a kind of "flowers". Finely chop the onion and fry until transparent, put the hearts in the pan and simmer for about fifteen minutes without adding anything. In the meantime, make the sauce. Dilute sour cream and pasta in water, add flour and mix everything thoroughly, avoiding lumps. Pour into skillet and stir. Stew 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 your liking.
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 peeled 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. Lubricate the bottom of an enameled bowl or pan with oil, put the hearts in it, pour half a glass of the broth remaining from their cooking, add the prepared vegetables and send to the stove. When boiling, add sour cream, reduce heat and simmer for twenty minutes. Five minutes before cooking, spices and pepper can be added to chicken hearts in sour cream sauce, and before serving, they should be decorated with fresh herbs and thin slices of lemon.
Chicken hearts stewed in sour cream is a simple and budgetary recipe for every day, which will allow you to quickly and tasty feed the whole family. Cooking is not troublesome, and most importantly, the whole process from frying to stewing is carried out in one dish in a pan, which is very convenient and practical. The meat turns out to be dense and tender, it is completely saturated with sour cream sauce, due to which it acquires an interesting creamy taste and a very pleasant sourness.
In order to cook the dish deliciously, it is important not to overcook the hearts during frying, and also to stew them in sour cream at a minimum heat. To prevent sour cream from curdling, there is a simple but very practical advice - add a little flour. It is she who plays the role of a binder, which prevents the sour cream sauce from exfoliating into indistinct white flakes. The texture of the gravy is uniform, velvety and moderately thick. In such a sauce, hearts simply melt in your mouth, become very tender and tasty, however - try it yourself!
Ingredients
- chicken hearts 500 g
- onion 1-2 pcs.
- garlic 1 tooth
- vegetable oil 30 ml
- 20% sour cream 100 g
- salt 0.5 tsp
- a mixture of ground peppers 3 chips.
- wheat flour 1 tsp
- fresh parsley 10 g
Recipe for chicken hearts stewed in sour cream
- Wash chicken hearts cold water, be sure to cut off excess fat and vessels from them to give the dish an appetizing look (trimmings can be used to make broth).
Peel the onion and garlic clove. Onion cut into medium cubes, garlic - as small as possible. At the same time, we pass them in well-heated vegetable oil for 1-2 minutes over medium heat. It is important not to overcook, the onion must remain transparent, otherwise it will give bitterness and will burn at the next stage of cooking.
Add prepared chicken hearts to the pan, mix and fry them together with onions over medium heat without a lid. During cooking, turn over several times so that the hearts are fried evenly.
After 10 minutes they will lose their pink color and the onion will start to turn golden. You don't need to add salt during the frying process! If raw meat is salted, the muscle tissue will shrink and the dish will turn out to be too tough.
As soon as the hearts reach half-cookedness, they can be peppered and salted - feel free to add 0.5 tsp. salt and a couple of pinches of a mixture of ground peppers, which will give the dish a pleasant aroma.
Immediately put sour cream (maximum fat content) and literally 1 tsp. wheat flour - it will prevent sour cream from curdling and turning into flakes, the sauce will turn out to be uniform and thick. Stir the contents of the pan, cover with a lid and put on low heat to simmer for 20 minutes.
After the specified time, remove the lid and let the liquid evaporate a little. Simmer for another 10 minutes, then add finely chopped parsley, mix and remove the pan from heat.- We let it brew under the lid for 5 minutes, so that the greens have time to give their flavor to the dish. Serve hot with any side dish, stewed chicken hearts are especially good with rice, mashed potatoes and vegetables.
On a note
- Instead of sour cream, you can use heavy cream - they will give the dish a mild milky-creamy taste, but the sauce will turn out without the characteristic sourness.
- To enhance the taste and aroma, you can add a couple of pinches of dried herbs. A mixture of dried Provence herbs, suneli hops, ground coriander, dried basil and mint will do.
You always want to please loved ones with delicious food. But this is not always useful and budgetary. Today I want to draw your attention to a wonderful dish - chicken hearts in sour cream. They can act as gravy to any side dish. And also to be an independent dish.
Chicken is the most inexpensive type of meat, and its offal is even more affordable. Not so long ago we were preparing. Remember? If you still have a liver or stomachs, then they can also be stewed with hearts in sour cream.
You can cook them in different ways: you can first boil them in water or fry until half cooked. I will describe each cooking method in more detail below.
I heard somewhere that this dish is often prepared at the restaurant level. And here, after all, there is nothing complicated, anyone who wants to have a delicious meal can handle it.
An important rule: to make the hearts soft and juicy, the entire cooking time should not exceed 30 minutes. If you cook them longer, they will become like rubber.
Offal must be washed and cleaned of blood vessels, fat and gore.
If your gravy turned out to be very liquid, then add 1 tsp to it. flour. If, on the contrary, it is very thick, then dilute the sour cream with water.
Most often, a deep frying pan is used to prepare this dish. It is convenient to fry and then stew all the ingredients in it. In order not to dirty a few dishes.
Sour cream for the recipe, you can take any. But be sure to check the expiration date of the product.
Composition per 1 kg of chicken hearts:
- 300 g sour cream
- 2 bulbs
- 4 cloves of garlic
- salt pepper.
Let's get down to the by-products. Drain them in a colander and rinse well under running water.
We cut off fat and blood vessels from them. Then cut each piece in half lengthwise. We do this with all the hearts and again rinse them well under running water.
Peel the onion and cut into cubes.
Pour a little vegetable oil into a frying pan, heat it and fry the onion until soft and transparent. Approximately 3 minutes on high heat.
Then add offal. Fry everything together and stir occasionally so that they do not burn.
The meat will release a lot of juice, and at this time we will add finely chopped garlic to them.
Salt and pepper. Then cover with a lid and simmer over medium heat until the moisture has completely evaporated.
Then add sour cream and mix. Cook the ingredients for another 5 minutes.
Then we turn off the heat and go to eat a hot and fragrant dish. You can add any spices to taste.
How to cook chicken hearts in a slow cooker so that they are soft and juicy
I'll start with the simplest cooking option. To do this, we will use my favorite assistant - a slow cooker. I absolutely cannot do without it. I cook everything in it: from conservation to. Its most important plus is that you do not need to run around and follow the cooking.
Ingredients:
- 800 g chicken hearts,
- 2 bulbs
- 3 tbsp sour cream
- 1 tbsp vegetable oil,
- 1 glass of warm water
- salt.
Let's start with food preparation.
Peel the onion and finely chop. The shape of the pieces is not important, do as you are used to. For example, I like it when the onion is almost not felt in the dish, so I cut it into small pieces.
We get hearts. whether they are bought from you or homemade, be sure to rinse them under cold water. This is important to do, especially when the offal is chilled and there is a lot of blood.
We cut out the veins from the hearts and cut off the fat. If they are young, then there is little fat there and you can leave it. It is also advisable to cut them into halves to remove the caked blood from the inside.
Pour oil into the bowl, turn on the “Frying” or “Fry” program (who has the menu in English) and lay out the onion.
After 7 minutes, pour offal to it.
Salt them and immediately lay out the sour cream. Pour a glass of warm water on top.
We turn on the "Extinguishing" or "Stew" mode for 25-30 minutes. You do not need to cook them longer, so as not to spoil the taste.
The dish is made in a liquid sauce, so it will go well with a dry side dish, such as mashed potatoes.
Hearts fried with onions in sour cream sauce
Now let's look at how to make sour cream sauce. It gets thicker. Two new ingredients are added - flour and water.
Flour absorbs excess moisture and gluten swells as it swells. sauce thickens. You can use regular flour, or you can use toasted flour if you have it.
Ingredients:
- 500 g hearts,
- 1 tbsp flour,
- salt, spices,
- 3 tbsp sour cream
- 1 onion
- 100 ml of water
- vegetable oil.
Finely chop a large onion.
Pour a little oil into a deep frying pan and lay out the hearts. We fry them for 3 minutes. Add onion slices to them and simmer until the juice evaporates.
Then salt and pepper. It's time to throw in the flour. Add sour cream and mix everything. Add some water and simmer for another 15 minutes.
The sauce will become more viscous. It is very tasty to dip a piece of white bread in it.
A simple recipe with mushrooms in a pan
We are now in mushroom season. we have already marinated milk mushrooms and boletus. And then we were treated to a small bag of mushrooms and I decided to add them to the offal.
Ingredients:
- chicken hearts - 1 kg,
- onions - 3 pcs.,
- sour cream - 3 tablespoons,
- mushrooms - 200 g,
- garlic - 3 cloves,
- salt pepper to taste.
We wash the hearts and clean them of everything unnecessary.
Onion cut into half rings.
We wash the mushrooms, sort and finely chop. I immediately throw out all unfamiliar and dubious mushrooms, in order to avoid poisoning.
Pour some oil into the pan. We pass the onion on it for 1 minute. Then we spread the mushrooms to it.
After 3 minutes, add hearts. Salt and pepper them to taste.
Close the lid and simmer for 10 minutes.
Then we add heat and evaporate a little moisture. At this time, add finely chopped garlic.
Add sour cream and simmer for 10 minutes.
The whole thing took 25-30 minutes.
Chicken hearts and liver stewed in sour cream
Now let's take a closer look at how to cook chicken offal together. Maybe you have liver or stomachs lying around in the freezer. They perfectly complement the dish and also turn out tender and fragrant in gravy.
Compound:
- hearts - 400 g,
- liver - 400 g,
- sour cream - 250 g,
- onions - 2 pcs.,
- salt,
- pepper,
- water - 0.5 cups.
Let's start cooking by preparing the offal. We clean and wash the hearts and liver.
Make sure that the spleen is cut off at the liver, otherwise you will get bitter inedible food.
Finely chop a couple of onions.
Put the onion in the hot oil and fry for 5 minutes. Then add offal. You can add stomachs.
Fry over high heat for 2 minutes, so as not to form a lot of juice. And he managed to evaporate. Salt and pepper products.
Then we spread sour cream and water, mix.
Reduce the heat and simmer with the lid closed.
Cooking another 25 minutes.
Diet stewed hearts in a pot
Let's take a look at another recipe. Hearts cooked on it can be given even to children, because we will not fry the ingredients. This means they are very low in fat.
Ingredients (for 1 pot of 500 ml.):
- chicken hearts - 500 g,
- 7 cloves of garlic
- carrots - 1 pc.,
- onion - 0.5 pcs.,
- sour cream - 2 tablespoons,
- salt, pepper, spices,
- water - 100 ml.
As always, thoroughly rinse and clean the hearts. Put them in a separate bowl.
Cut half an onion into pieces.
Carrots cut into slices or half rings. To make them feel. We put all products together. Chop the garlic and add it to the same.
Salt and pepper the mass. Add all your favorite seasonings and mix.
From seasonings, I most often take coriander, nutmeg, suneli hops or Provence herbs. They are not expensive and the composition is natural. I prefer to avoid seasonings with flavor enhancers and preservatives.
We fill the clay pot with products to the brim, pour a third glass of water and add 2 tablespoons of sour cream on top. If you have it fatty and homemade, then you can get by with one spoon.
We preheat the oven, set it to 180 degrees and send the pots to cook for 1 hour.
If you want to use them as an independent dish, then you can still put chopped potatoes on the bottom. But then the amount of offal will need to be halved or several clay pots should be used.
Delicious recipe with cheese in the oven
It is very tasty to bake them in sauce and under a cheese crust.
For 300 g of chicken hearts, take:
- sour cream - 200 g,
- cheese - 100 g,
- 3 cloves of garlic
- bulb.
Boil the hearts in boiling water for exactly 4 minutes.
Finely chop the onion. In a separate plate, three cheese on a fine grater.
Squeeze garlic into sour cream, add seasonings or chopped fresh herbs.
Put the garlic sauce on the bottom of a deep dish. We put offal in it.
You can put tomatoes or potatoes on them if you want. Pour the onion over the offal and make a hat of cheese.
Bake at 190 degrees for 35-45 minutes.
It is better to serve it still warm so that the cheese stretches and the sauce does not have time to thicken.
Offal roast with potatoes
A more nutritious dish will turn out if you add everyone's favorite potatoes.
Ingredients:
- 200 g hearts,
- 300 g potatoes
- salt - 1 tsp,
- spices: coriander, suneli hops, Provence herbs,
- 1 tsp butter,
- 2 tbsp olive oil,
- 1 onion
- 1 carrot
- 1 clove of garlic
- garlic, sour cream.
We cut the potatoes into long slices and fill them with water in a separate bowl so that they do not turn black.
Onion cut into half rings.
Three carrots on a grater. I prefer its shallow side so that the vegetables are less noticeable in the food.
We wash the hearts and cut into 4 parts. Pour oil into a frying pan and add butter to it. Stir them over high heat until they come together.
Then pour out the hearts. Fry them for 5 minutes. Then we pour onions and carrots to them. We fry for another 5 minutes.
Now add potatoes. Sprinkle it with the spices of your choice. You can even add a bay leaf.
Salt and pepper our roast. Finely chop the garlic clove and add to the potatoes.
So fry for another 3 minutes on medium heat. Then add sour cream. Close the lid and simmer for 20 minutes until the potatoes are cooked.
Chicken hearts in sour cream with garlic without onions
Many cooks believe that if there is garlic in a dish, you can refuse other types of spices. And in a way they are right.
Garlic aroma is very self-sufficient and strongly excites taste buds. It greatly whets the appetite. Therefore, we will remove all seasonings and even onions away. We are left with the most basic ingredients.
For 1 kg of hearts we take:
- head of garlic
- 300 g sour cream.
We wash the hearts well, cut off fat and blood vessels from them. I still prefer to wash them from gore.
Peel the garlic and crush with the flat side of a knife. So he will give more of his essential oils into the sauce.
Pour a little vegetable oil into the pan, heat it and fry the hearts. After a minute, add chopped garlic.
As soon as a lot of moisture comes out, we evaporate it a little. Approximately 7 minutes. Then salt and spread the sour cream. Simmer for 15 minutes until done.
You can also serve with any side dish: pasta, buckwheat, peas or cereals.
I think this dish is very simple and affordable. By taste, the by-products are very tender. And the sauce gives them some special creamy soft aftertaste. By the way, it can be replaced with cream, if you want.
Thank you for your attention and I'm running away to prepare even more interesting articles.
Offal is respected by most people. And if you think you don't like them, chances are you just haven't tasted them well cooked. For example, chicken hearts in sour cream sauce (photo) can conquer anyone: they turn out tender, extremely juicy and tasty. At the same time, the dish is not at all heavy; it can be afforded by those who are on a diet, and those who have a not too strong stomach. Will go chicken hearts in sour cream sauce and children. No wonder the first meat puree, which is offered in jars to babies up to a year old, is made just from offal.
The easiest recipe for hearts
Nothing pretentious, extravagant or hard to get is not needed. Half a kilo of hearts are washed, cut in half lengthwise, the thick parts of the "pipes" are cut off. The onion is quite large in size, chopped finely, the carrot is rubbed on a medium grater. Frying is done from vegetables in vegetable (sunflower oil is quite suitable) oil. When not only the onion, but also the root crop becomes ruddy, pour hearts, season (for example, hops-suneli) and fry for about five minutes with stirring. After that, a glass of drinking water is poured in, the vessel is covered with a lid, and the dish is stewed for about half an hour. At the end put a bay leaf, a large crushed garlic clove, two tablespoons of thicker sour cream and one - flour. Ten minutes later, chicken hearts in sour cream sauce are completely and completely ready. Anything can be a side dish for them, although pasta is considered the most successful.
Complicating the Sauce
Here the process will proceed in a different sequence and will take much less time. The hearts themselves are prepared in the same way as in the previous recipe, but fried above all else - quickly, no longer than five minutes. Then cubes of one onion are poured into them, and after a couple of minutes - grated carrots, everything is peppered, salted and fried together until the root crop softens. A large red tomato is scalded, immediately rinsed in cold water, peeled and chopped with a blender (you can chop it up smaller). The resulting tomato puree is added to the pan along with half a glass of sour cream. If necessary, you can add a little water. As the liquid boils, chicken hearts in sour cream sauce are stewed for a quarter of an hour, covered with a lid.
Sour cream mushroom sauce for the dish
Mushrooms will also go as a mushroom component, but it is tastier - with forest mushrooms, even if frozen. To cook chicken hearts in sour cream sauce according to this recipe, first chopped onion is simmered in butter. When it turns golden, half hearts and a chopped garlic clove are poured in. After the hearts have acquired an even "tan", chopped mushrooms are poured in, and the dish is left for five minutes for further stewing. Then half a glass of sour cream is poured (based on a pound of hearts and the same weight of mushrooms), seasonings are introduced, and after another five minutes the family can be called to the table.
Cheese and sour cream
chicken heart recipe V sour cream sauce can become much more attractive if you enrich the dish with cheese. You can use any hard variety. Two tablespoons of cheese chips are enough for a kilogram of hearts, but if you like thick rich sauces, put more. Two medium-sized chopped onions are roasted; carrots are not involved this time. When the onion reaches goldenness, hearts are poured (in halves or quarters). When they turn brown, a glass of sour cream is poured in with grated cheese mixed into it. Another quarter of an hour of languishing on the fire, and a tempting dish can be carried to the table.
Chicken hearts in Bulgarian sour cream sauce
Although, maybe in Japanese. However, the author who shared the recipe with us, he was presented as coming from Bulgaria, so we will not argue. In any case, this is one of the most interesting and delicious ways, how to cook chicken hearts in sour cream sauce.
The implementation of the recipe begins again with frying the onion. This time it is cut arbitrarily - they say it will even taste better in half rings. After its good browning, hearts are poured in halves. When they also get a nice blush, greens are added, preferably more. It is followed by grain mustard (two spoons per pound of hearts). You can replace it with ground, but the taste will be sharper. After another five minutes, four tablespoons of homemade sour cream are poured. Can't afford to buy homemade? Take the fattest store. Along with it, a stack of classic soy sauce is added. Water is poured so much that it does not completely cover the hearts. It remains only to stew the dish until cooked. If you want more aroma - add more allspice.
Easy and tasty
Those who do not like unnecessary fuss at the stove have probably already got a multicooker. As always, she will facilitate the preparation of this dish. To make chicken hearts in sour cream sauce in a slow cooker more successful, chefs who have fully mastered the apparatus are advised to dry the offal after washing. Grams for 800 hearts, two pieces of carrots and onions are taken. They are finely chopped and poured into the bowl along with the hearts.
The sauce is being prepared: a glass of sour cream of not too low fat content is mixed with four tablespoons of your favorite ketchup, salt and spices of the chef's choice. The gravy is poured over the hearts; the contents of the bowl are thoroughly mixed.
The multicooker is set to the extinguishing mode; the timer is set to 50 minutes. After the call, a spoon with a slide of flour is introduced into the dish, it is gently but vigorously mixed, and the mode changes to heating - for two minutes, so that the flour is evenly distributed over the sauce. Basically, everything. But it’s better not to bring hearts to the table right away. They will be tastier and more airy if they brew a little.
Try once to overcome your distrust of offal and cook chicken hearts in sour cream sauce. Surely you will change your negative attitude and the next time you dare to try something else that is no less tempting.
