Chicken hearts with mushrooms in sour cream sauce, seasoned with garlic and coriander, are good with or without a side dish. This is a simple dish, prepared according to a simple recipe, and the taste is amazing.
Ingredients:
- chicken hearts – 250 g
- champignons – 300 g
- onion - 1 pc.
- garlic - 4 teeth.
- thick sour cream - 150 g
- vegetable oil - for frying
- water - 180 ml
- dill - 2-3 branches
- coriander - 5 g
- salt and pepper - to taste
How to cook chicken hearts in sour cream with mushrooms, garlic, spices
We remove the fat layers from the hearts, remove the film, wash them in cold water, and place them in a colander. After getting rid of excess moisture, cut the hearts in half lengthwise.
Fry the hearts over medium heat for 10 minutes, stirring occasionally - preheat the frying pan with oil.
Sauté the onion in vegetable oil, then add the champignons to it and fry until the moisture has completely evaporated.
Place the hearts in a frying pan with mushrooms, stir, season with chopped garlic.
Pour in sour cream, season with salt and spices, mix thoroughly.
Add water and stir again until a homogeneous sauce is obtained.
Cover with a lid and simmer the chicken hearts for 25 minutes.
Place the hot dish on portioned plates, decorate with herbs, and serve.
Salad with mushrooms and chicken hearts
This salad represents an incredible combination of chicken by-products and vegetables. This dish is suitable for both evening dinner and holiday lunch.
Ingredients:
- Chicken hearts – 500 g
- Champignons – 500 g
- Bow -1
- Greenery
- Chees Feta
- Regular yogurt
- Garlic
- Eggs – 4 pcs
Preparation:
In order for the salad to be completely dietary, we will not season it with traditional mayonnaise. It's best to make your own dressing using cheese and yogurt.
First of all, you need to boil the chicken hearts and eggs. At this time, cut the onion and mushrooms into small pieces, fry them in a frying pan with the addition of garlic. After cooling completely, finely chop the chicken eggs and hearts. Mix everything and season with feta, herbs and yogurt sauce.
Bon appetit.
Cooking chicken hearts with mushrooms in sour cream
Today I propose to prepare a dish using offal and mushrooms. If you stew chicken hearts and mushrooms in sour cream, you get a very tasty and satisfying dish. Adding spices and mushroom broth to sour cream will give a special taste to chicken hearts and mushrooms.
Stewed hearts with mushrooms are very simple and easy to prepare. This dish is perfect for a family dinner or lunch. Chicken hearts with mushrooms stewed in sour cream can be served as a separate dish or you can add vegetables, pickles, and salad to them.
Description of preparation:
This dish can be prepared from whole hearts or chopped ones.
I prefer the latter option. The taste of the dish will not change, but the hearts will be better cooked and will taste more tender. Let's find out how to cook chicken hearts in sour cream with mushrooms, and feed our families deliciously. Everything should be tried. This is exactly what you should do to understand whether this dish suits your taste. Purpose: For lunch / For dinner Main ingredient: Poultry / Chicken / Mushrooms / Champignons / Chicken hearts Dish: Hot dishes
How to cook “Chicken hearts with mushrooms in sour cream” step by step with photos at home
To prepare stewed chicken hearts with mushrooms in sour cream, you need to take: chicken hearts, dried mushrooms, onions, water, sunflower oil, ghee, curry, nutmeg, salt.
First of all, prepare the mushrooms. Soak dried porcini mushrooms (50 g) in cold water. Leave for 20 minutes.
Boil the mushrooms in water (400 ml), adding a small onion (1 pc.), for 30 minutes.
While the mushrooms are cooking, prepare chicken hearts (500 g). Wash the chicken hearts. Cut off the top of the heart, cut it in half, remove any dried blood, and rinse again. Dry the chicken hearts on a napkin.
Heat a frying pan with sunflower oil (2 tbsp). Place the prepared chicken hearts into the pan. Simmer them for 15 minutes.
Drain off the remaining liquid from frying the hearts. Add spices to the hearts: curry (1 tsp), nutmeg (1 pinch) and salt (1 tsp). Add ghee (10 g). Mix. Keep the pan over low heat, stirring the chicken hearts so that the spices release their aroma, for 1 minute.
Place fried chicken hearts in a saucepan.
By that time the mushrooms were cooked. Throw them into a colander. Leave the broth. Cut the mushrooms into pieces. Peel onion (1 pc.), cut into feathers. Fry the prepared mushrooms with onions in melted butter (20 g) for 10 minutes.
Add mushrooms to fried chicken hearts. Mix.
Mix sour cream (150 g) 20% fat at room temperature with warm broth (150 ml). Mix.
Add sour cream and mushroom sauce to the saucepan. Adjust the amount of salt to taste. Put it on fire. Bring to a boil, reduce heat and simmer over low heat for 10 minutes.
The dish is ready. Serve chicken hearts with mushrooms stewed in sour cream for lunch or dinner.
Selection and preparation of ingredients
It is best to use chilled hearts rather than frozen ones - they taste better and are fresher . Since this product is quite hard, it must be soaked for 1 hour in water or milk. Then all that remains is to clean it from films and blood. Afterwards, you can start cooking.
Did you know? Chicken hearts are suitable for athletes and people who care about their weight. They are easily digestible and contain methionine, which helps the liver remove excess fat.
Chicken hearts stewed in sour cream with vegetables and champignons
Ingredients
- Chicken hearts – 400 g
- Fresh champignons – 100 g
- Sour cream 15-20% – 250 ml
- Onion – 1 piece
- Carrots – 1 piece
- Salt – ½ teaspoon
- Black pepper - to taste
- Bay leaf – 1 pc.
- Vegetable oil – 2 tablespoons
Cooking time 30 minutes + 20 minutes for stewing.
In pots - an elegant option
Ingredients:
- chicken hearts – 0.8 kg;
- potatoes – 3 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- hard cheese – 0.1 kg;
- any mushrooms – 0.3 kg;
- spices and salt;
- cream – 0.5 cups;
- starch – 1 teaspoon.
Cooking process:
- You will definitely like this simple recipe for chicken hearts with mushrooms. By-products must be washed under running water, unnecessary parts and films must be cut off, and then sent to gild in hot sunflower oil, generously salted and flavored with your favorite spices. The mushrooms also need to be washed, dried and fried in a separate frying pan. Place the hearts at the very bottom of the prepared pots, and also make one layer of mushrooms.
- Carrots, onions and potatoes also need to be peeled, washed and cut. Potatoes can be turned into neat cubes and immediately put into pots, and the rest of the vegetables should first be browned on a hot surface. When all the ingredients take their place in the pots, you will need to prepare a filling of starch, cream and spices, and also finely grate the hard cheese.
- Pour the creamy sauce over the products, sprinkle with cheese, cover with a lid and place in a preheated oven for 30 minutes at 180 degrees. Now you know that cooking chicken hearts with mushrooms in pots is very simple. Bon appetit!
How to cook chicken hearts in sour cream. Recipe with photos step by step
Prepare all ingredients. Wash and peel the vegetables, rinse the hearts well under cold running water.
Dry the hearts, remove excess fat and veins. It’s better not to cut off all the fat, so the chicken hearts in sour cream with mushrooms will be more juicy, because it will fry in a frying pan.
Heat up the frying pan. If it is non-stick, you don’t need to use oil, but if not, add 1-2 tbsp. vegetable oil. Fry the chicken hearts in sour cream with mushrooms initially for about 10 minutes until golden brown.
Cut the onion into half rings and add to the pan. Fry the hearts and onions together for 3-5 minutes. The onion should become transparent. Thanks to it, the dish will become even juicier; it is practically not felt in the finished dish, since it almost dissolves during stewing, so it can be added to the dish even for those who do not like onions.
Peel the champignons from the girdle and cut into fairly large pieces. Add them to the pan and fry together with the hearts for 5 minutes, covering with a lid. Champignons will add protein to the dish and improve nutritional properties.
Cut the carrots into cubes (I cut the carrots large, then they don’t fall apart in the dish and give a beautiful color and structure), and add to the frying pan with the hearts, frying everything together under the lid for another 5-7 minutes. Carrots give chicken hearts with sour cream and champignons a slight sweetness, bright splashes of color and a heterogeneous structure. If for some reason you don’t like carrots, you don’t have to add them to the dish.
Pour sour cream into the pan. If the sour cream is fatty and thick, for example, homemade, dilute it with water to a liquid consistency, since the recipe for chicken hearts in sour cream sauce involves stewing offal in liquid. I add bay leaf along with sour cream; it gives the dish a Mediterranean flavor.
Cover the pan with a lid, reduce the heat to low and simmer the dish for about 20 minutes. This is exactly the answer to the question of how to cook chicken hearts in sour cream so that they are soft. Do not shorten the stewing time, but also periodically look under the lid and add hot water if there is not enough liquid in the pan, so that the meat does not start to fry instead of stewing.
About 10 minutes before the end of stewing, add salt and black pepper to taste to the chicken hearts stewed in sour cream. I love only these two spices in this dish, but spices such as gentle curry, for example, or dry basil will go well with chicken offal.
Sour cream sauce or vegetable gravy becomes thicker in the finished dish, and the chicken hearts in sour cream, the recipe for which you just looked at, remain dense and elastic, but at the same time juicy, not tough and easy to chew. Chicken hearts with potatoes, a recipe with a photo in a slow cooker which you just read, are best served warm.
Mashed potatoes with cream and vegetable salad are ideal as a side dish, but chicken hearts are also very good with buckwheat porridge, rice porridge, and baked vegetables. A recipe with sour cream with champignons and vegetables, thanks to the sour cream sauce, will turn any, even unsuccessful dry porridge, into an ideal side dish.
Let the dish sit under the lid for another 10 minutes while the side dish is prepared and you set the table, and the taste of chicken hearts stewed in sour cream with vegetables and champignons will become brighter and richer.
Right choice
When and who exactly first decided to cook chicken offal is unknown. There is evidence that people have long cooked chicken hearts with mushrooms in sour cream. The recipe appears in cookbooks in Britain, China and India dating back to the fourteenth century. High-quality hearts are dense and elastic, have a dark red color. If the offal is gray or has a purple tint, then it is not worth purchasing. It was probably re-frozen or stored incorrectly. Chilled hearts are considered the healthiest and tastiest. It is not recommended to buy products that are under a thick layer of snow and have obviously been frozen several times.
Heart salad
An excellent dish for those who are on a diet or simply watching their figure, preferring to replace the usual meat ingredients with healthy offal.
Ingredients:
- Chicken hearts – 700 g
- Carrots -2 pcs.
- Onion – 1 pc.
- Salted or pickled cucumbers – 5 pcs.
- Mayonnaise
- Hard cheese – 100g
- Nuts
Preparation:
Boil chicken hearts in salted water. Grate the carrots on a coarse grater or chop them into strips and simmer a little in a frying pan. Cut the onion into half rings and fry a little. Chop the cucumbers and cheese into strips. Mix all ingredients and season with mayonnaise.
Salad with nuts and hearts
A very tasty and original salad that will take center stage on the holiday table.
Ingredients:
- Onion – 1 pc.
- Hearts – 600g.
- Pickled cucumbers – 3 pcs.
- Pickled mushrooms – 1 jar
- Potatoes – 1 pc.
- Chicken eggs – 3 pcs.
- Greens – 1 bunch.
- Sour cream, mayonnaise - to taste
Preparation:
Let's wash our hearts and cleanse them of waste. Boil the hearts in salted water with the addition of bay leaves. Boil potatoes and eggs. After preparing all the ingredients, cut them into small pieces.
Peel the cucumbers and cut into cubes. Mushrooms and onions also need to be cut into cubes. All ingredients must be mixed with mayonnaise and sour cream. Finely chop the parsley and nuts and decorate the salad.
Salad with mushrooms and hearts
This salad is prepared very quickly and turns out very filling.
Ingredients:
- Chicken hearts - 300 gr.
- Champignons - 300 gr.
- Egg - 4 pcs.
- Mayonnaise - 2 tbsp. l.
- green onions - 20 gr.
- salt, pepper - to taste
Preparation:
Boil the hearts, mushrooms and eggs. After all the ingredients are ready, chop them finely and mix with green onions. Season the salad with mayonnaise.
Bon appetit.
Salad with corn and chicken hearts
An excellent salad for an evening dinner. All ingredients are selected in such a way that it does not take much time to prepare, and the taste of the dish is simply unforgettable.
Ingredients:
- Chicken hearts – 400 g
- Onions – 2 pcs.
- Chicken egg – 3 pcs.
- Cucumber – 2 pcs.
Preparation:
First of all, let's cleanse our hearts of white tendons. Boil the hearts in salted water and cut into slices. Boil the eggs hard and cut into strips. Peel the cucumber and chop into small pieces. Add corn to all the ingredients and season with mayonnaise. You can decorate the salad with herbs.
