Chicken hearts in sour cream - 13 cooking recipes

Chicken hearts in sour cream can be prepared in three (essentially) ways: stew in a frying pan on the stove, bake in the oven, or use a slow cooker for this. The dish turns out juicy, tender, aromatic. And especially loved by those who have nothing against offal. Suitable for almost all side dishes, from cereals and vegetables to legumes and mushrooms. Depending on preference, it can be made thicker or thinner, with more fish soup and sauce.

The list of main ingredients includes (at a minimum), in addition to the main products, the following: onions, vegetable oil, salt, ground pepper.

As additional ingredients you can use: carrots, herbs, tomato paste, adjika, flour (for thickening) and spices of your choice.

With a well-developed imagination and a desire to experiment, other vegetables, as well as mushrooms and/or cereals, can be included in the dish.

By the way, if you process ready-made chicken hearts in sour cream in a blender, you can get an excellent gravy. In this form, it is more convenient to store it in the refrigerator, but it is not recommended to keep it for longer than three days - after all, it contains a dairy product.

Before cooking, recipes recommend processing the hearts. What does it mean? This means that you need to cut off everything more or less superfluous from them, namely the tubes. They don’t really spoil the taste, but they can have a negative effect on the appearance. The same applies to fat, which is better to cut off. The hearts themselves do not need to be chopped - they are already small. But if required, then cut in half, into quarters, slices lengthwise or crosswise.

In terms of time spent on a classic dish, it will take at most half an hour.