Chicken hearts in sour cream - culinary recipes. How to stew chicken hearts in sour cream sauce

Chicken hearts with onions cooked in sour cream in a frying pan - an easy and affordable recipe available to every housewife. This dish is suitable for daily preparation, as it does not take much effort and time. During the cooking process, the hearts turn out soft and tender, they are completely soaked in sour cream sauce and acquire an amazing creamy taste with a pleasant sourness.

It should be noted that in order for the dish to turn out tasty, it is important not to overcook the hearts, and after adding sour cream sauce, simmer them over low heat. To prevent the sour cream from curdling during cooking, add a little flour to it. It is this that will serve as a binding component that will help the sour cream not separate into strange white flakes.

Chicken hearts are rich in various beneficial substances. In addition to protein, they contain iron, which is very important for anemia, and magnesium, which promotes the proper functioning of the nervous system. The vitamins and minerals contained in these by-products affect the metabolic processes and regenerative abilities of all tissues in the body. Eating dishes from chicken hearts can normalize blood circulation, increase hemoglobin levels, restore the body after illness, and improve immunity.

Chicken hearts stewed in sour cream

Chicken hearts stewed in sour cream is a simple and budget-friendly recipe for every day that will quickly and tasty feed the whole family. Cooking is not troublesome, and most importantly, the entire process from frying to stewing is carried out in one pan, which is very convenient and practical. The meat turns out dense and tender, it is completely soaked in sour cream sauce, due to which it acquires an interesting creamy taste and a very pleasant sourness.

In order to prepare a tasty dish, it is important not to overcook the hearts when frying, and also simmer them in sour cream over minimal heat. To prevent the sour cream from curdling, there is a simple but very practical tip - add a little flour. It is this that plays the role of a binder that prevents the sour cream sauce from separating into indistinct white flakes. The structure of the gravy is uniform, velvety and moderately thick. In this sauce, the hearts simply melt in your mouth, becoming very tender and tasty, but try it yourself!

Ingredients:

chicken hearts 500 g;
onions 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:

We wash the chicken hearts in cold water, be sure to cut off excess fat and blood vessels from them to give the dish an appetizing appearance (the trimmings can be used to prepare broth).
Peel the onion and garlic clove. Chop the onion into medium cubes and the garlic as finely as possible. At the same time, sauté 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 become bitter and burn at the next stage of cooking.
Add the prepared chicken hearts to the frying pan, mix and fry them along with the onions over medium heat without a lid. Turn over several times during cooking so that the hearts are evenly fried.
After 10 minutes they will lose their pink color and the onions will begin to turn golden. There is no need to add salt during the roasting process! If you salt raw meat, the muscle tissue will shrink and the dish will be too tough.
As soon as the hearts are half cooked, you can pepper and salt them - 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 add sour cream (maximum fat content) and literally 1 tsp. wheat flour - it will prevent the sour cream from curdling and turning into flakes, the sauce will be uniform and thick. Stir the contents of the pan, cover with a lid and simmer on low heat 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, stir and remove the pan from the heat.
Let it brew under the lid for 5 minutes so that the greens have time to impart their aroma to the dish. Serve hot with any side dish; stewed chicken hearts go especially well with rice, mashed potatoes and vegetables.

Recipe for chicken hearts with sour cream and cabbage

Cooking time: 75 minutes. Number of servings: 4-6. Kitchen utensils: cutting board, colander or sieve, spatula, small saucepan, paper towel or napkin, frying pan, knife.

List of ingredients

White cabbage	100-120 g
Chicken hearts	140-160 g
Vegetable oil	70-80 ml
Champignon	100-120 g
Red wine (optional)	80-100 ml
Any sour cream	2-3 tbsp. l.
Ground black pepper	taste
Tomato paste	2 tbsp. l.
Salt	taste
Drinking water	1.5-2 cups.
Onion	1 PC.
Fresh dill	½ bunch
Garlic	1 clove

Step-by-step preparation

For two servings we will need 140-160 g of chicken hearts. Be sure to cut off the vein from the bottom of each one. Even with the longest cooking, it always remains tough. We leave the fat. It will be tastier and juicier. Cut each heart into two halves.
Place the halves in a sieve or colander and rinse each well with your hands under running water. All clotted blood must be washed away. These pieces will not look very good in the finished dish and will slightly spoil its taste. Place the clean hearts in a bowl and lightly dry them with a paper towel or napkin so that they do not “shoot” during frying.
Peel one medium onion and cut into strips or half rings.
Now peel the clove of garlic and chop it very finely. It will add piquancy and aroma to our dish. If you want something spicy, but don’t like garlicky breath, you can replace it with chili pepper.
We clean 100-120 g of champignons and cut them into large pieces. We simply cut small mushrooms in half.
Shred a piece of white cabbage weighing approximately 100-120 g into strips.
We have everything prepared and chopped, and we can start cooking. To do this, heat a frying pan and pour a couple of tablespoons of vegetable oil onto it.
Place chicken hearts in hot oil. To prevent them from burning, stir occasionally with a spatula.
After 2-3 minutes, add the onion to the pan. Season with salt and ground black pepper. Stir and fry until the onion is golden. We do everything over medium heat.
The next stage is extinguishing. We will do this in red wine. Pour approximately 80-100 ml. Add chopped garlic. Stir and reduce heat slightly. There is no need to cover with a lid.
Don't worry about alcohol. It will all evaporate, leaving only an incredible aroma. If there is no wine, or for some reason you do not want to use it, simply replace it with the same amount of plain drinking water.
After 4-5 minutes, add mushrooms and garlic to the frying pan. Stir and continue to simmer.
Place a small saucepan or small deep frying pan on another burner. Pour a couple of tablespoons of oil into the bottom and put 2 tablespoons of tomato paste into it. Heat the pasta and oil over low heat for a couple of minutes.
Read also: How to make buckwheat porridge with water according to a step-by-step recipe with photos
Add a third of a glass of water to the frying pan with hearts. Add 2-3 tablespoons of any sour cream. Stir and continue to simmer.
Place the cabbage in the pan with the pasta. Mix well so that every cabbage straw is included in the paste. Stirring, fry for a couple of minutes.
Pour half a glass of drinking water and leave to simmer over medium heat for 3-4 minutes. Do not cover with a lid either.
Rinse half a bunch of fresh dill and cut its leafy part as finely as possible. Add it to the cabbage. Simmer for a couple more minutes and turn off everything at once - both the cabbage and the chicken hearts in sour cream.
Place a portion of cabbage on a plate, pour hearts in sour cream on top and sprinkle with dill. That's it, a simple but very tasty dish is ready.

Video recipe

You can watch the video for more information on how to cook chicken hearts in sour cream and cabbage. You may find recipes for cooking “chicken stomachs in sour cream” useful, which can be made not only in a frying pan, but also in a slow cooker.

How to deliciously cook chicken hearts in sour cream in the oven?

The ideal addition to dishes made from chicken hearts is sour cream. It makes offal more tender and appetizing. Enjoy this simple recipe in the oven. Surprise your family with a healthy and original lunch!

Ingredients:

Chicken heart – 400 gr.
Sour cream – 150 gr.
Onions – 2 pcs.
Garlic – 2 cloves.
Salt - to taste.
Ground black pepper - to taste.
Vegetable oil – 2 tbsp.
Dill - for decoration.

Cooking process:

Let's prepare all the ingredients. We wash the hearts under water; if desired, you can remove excess fat.

Pour vegetable oil into the bottom of a deep baking dish and place the washed hearts.

Cut the onion into half rings and place it on the offal.

Sprinkle the contents with salt and pepper to taste.

Spread sour cream on top and place the pan in an oven preheated to 180 degrees. Bake for 30 minutes.

Decorate the finished hearts with sour cream with fresh dill and sprinkle with chopped garlic cloves for flavor. You can serve it to the table!

Soft chicken hearts with carrots and onions in sour cream

Appetizing chicken hearts can be stewed in sour cream with carrots and aromatic onions. Vegetables perfectly complement the taste of offal and make the dish even more healthy and nutritious. Try it!

Ingredients:

Chicken heart – 1 kg.
Sour cream – 100 gr.
Onions – 1 pc.
Carrots – 1 pc.
Salt - to taste.
Spices - to taste.
Vegetable oil – 50 ml.

Cooking process:

Rinse the chicken hearts under cold water. If desired, excess fat can be removed from them.
Place the offal into a frying pan heated with oil. After they change color, add chopped onions and grated carrots.
Simmer the dish for about 10 minutes and add sour cream to it. Sprinkle the contents with salt and spices to taste.
Simmer the hearts with vegetables and sour cream under the lid for 30 minutes over low heat.
Pour the hot, aromatic dish into plates and serve. Ready!

Chicken hearts stewed in sour cream in a frying pan

Chicken by-products are famous for their beneficial properties, as well as their bright original taste. Try the recipe for hearts in sour cream sauce. The hot dish can be supplemented with any side dish to taste and served for lunch or dinner.

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Ingredients:

Chicken heart 500 gr.
Sour cream 1 tbsp.
Adjika 2 tsp.
Onion 1 pc.
Dill 1 bunch.
Salt to taste.
Ground black pepper to taste.
Vegetable oil for frying.

First, thoroughly rinse the chicken hearts under water. Then, using a knife, carefully remove the fat from them.

Peel the onion and cut it into small pieces.

Heat a frying pan and pour vegetable oil into it. First we send the onions here. Cook for a couple of minutes until the product is transparent.

Place the prepared hearts on top of the onions. Fry for about 7 minutes until the product completely changes color.

Pour hot water into the pan. It should lightly cover the hearts. Simmer the dish covered over low heat until the liquid evaporates.

Add salt and pepper, then cover the offal with sour cream. Bring the mixture to a boil.

Now add a little adjika. Stir again.

At the end, add chopped dill to the dish. Keep on the stove for another 3 minutes and turn off.

Tender hearts in sour cream sauce are ready. Serve them warm with garinir!

Recipe 2: Chicken hearts stewed in sour cream with garlic and pepper

For the dish you will need bell peppers; it is better to use ripe, red or yellow ones. But garlic will give chicken hearts in sour cream a special taste and spiciness.

• 120 grams of sour cream;

• 700 grams of hearts;

• 4 cloves of garlic;

• a piece of butter;

• green onions.

1. Heat a piece of oil in a frying pan.

2. Fry the prepared hearts for 2-3 minutes, stir with a spatula.

3. Clean the insides of the peppers, cut them into cubes and add them to the frying pan. Cover and cook over low heat for a quarter of an hour. The pepper will give juice and the dish will simmer.

4. At this time, add chopped garlic to the sour cream; you can immediately add salt and any other spices.

5. Pour the sauce over the dish and simmer for another 10 minutes.

6. At this time, you need to wash the green onions and cut them.

7. Lay out the greens and you're done! There is no need to boil the onion; turn off the stove immediately. If the dish is prepared more than once, then it is better to put the greens not in the total mass, but directly in each plate.

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.

With cheese added to sauce

The hearts will become even tastier if you stew them in cheese and sour cream sauce.

To do this you will need the following products:

hearts – 600 g;
onion – 1 pc.;
cheese – 100 g;
sour cream – 150–200 g;
flour – 1 tsp;
salt, spices, oil.

Culinary process step by step:

The offal is washed, peeled and cut lengthwise (as in the previous recipe).

In a frying pan for 2 minutes. fry onion, cut into small pieces.

Add the hearts to the onions and fry for 7–10 minutes. over medium heat. Stir.

Salted and seasoned with spices. Simmer for 10 minutes. in a closed frying pan.

Add sour cream and flour and combine everything thoroughly.

Grate the cheese and sprinkle it over the hearts in sour cream. Mix everything again so that the chips are evenly distributed among the products.

Continue to simmer the dish under the lid (7 minutes), then remove from heat.

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 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, 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 a golden brown crust immediately begins to form on the surface of the offal. 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 the 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.

How to deliciously cook hearts in Polish

The Poles call this dish “chernina”. This is an old dish, but even now in Poland it is loved and often prepared. I suggest you try an unusual recipe for making hearts.

You will need:

Hearts - 200 gr.
Chicken liver - 100 gr.
Flour - 1 tbsp. spoon.
Pitted prunes - 3-4 pcs.
Dried apples - 3-4 pcs.
Dried pears - 2 pcs.
Sugar - 1 tbsp. spoon.
Cinnamon, cloves - a pinch.
Interior lard - 1 tbsp. spoon.
Tomato juice - 1 glass.
Table vinegar 6% - 1 teaspoon.
Marjoram and salt - use to taste.

Preparation:

Wash the hearts and liver, cover with water, add salt and boil for about 40 minutes over low heat until tender. Drain the broth, but don’t throw it away, we will need it.
Wash the dried fruits; if the pears are large, cut them in half. Place in a small saucepan and add enough water to cover the dried fruit. Add cloves, cinnamon, sugar and cook for 10 minutes until soft. Remove from the pan with a slotted spoon and let cool slightly. Do not pour out the fruit decoction yet.
Chop the liver and hearts, place in a bowl and add boiled dried fruits.
Now let's make the sauce: In a frying pan, fry the flour until golden brown in heated lard (no lard, use butter).
Add half a glass of heart broth and the same amount of fruit broth. Bring to a boil (stirring constantly), add tomato juice and bring to a boil again.
Season with marjoram, add salt if necessary and add vinegar. Stir and after 2 minutes remove from heat. The sauce is ready.
Pour the prepared sauce over the hearts and stir.

The dish turns out to be unusual, with a slightly sweet taste, but the chicken hearts turn out extremely tasty. Serve with any side dish - potatoes, buckwheat, rice, pasta. Pasta sauces, by the way, can be very diverse, follow the link and you can read several recipes.

Chicken hearts in sour cream sauce

Ingredients:

Chicken hearts - 1 kilogram;
Sour cream - 4-5 tbsp. spoon;
Onions - 2 pieces;
Carrots - 1 piece;
Ground black pepper - 1 teaspoon;
Salt - To taste;
Vegetable oil - To taste (for frying).

How to cook “Chicken hearts in sour cream sauce”

To begin with, the hearts, of course, need to be cleaned of films, vessels and fat, then rinsed thoroughly. Now pour a little vegetable oil into a deep frying pan and place the hearts. Salt and pepper to taste, reduce the heat and simmer the hearts for 20 minutes, if necessary, you can add a little water. Meanwhile, peel and cut the onions into small cubes. Peel the carrots and grate them on a coarse grater. Pour vegetable oil into a separate frying pan and put on fire, fry the vegetables until golden brown. Transfer the carrots and onions to the frying pan with the hearts, mix everything and simmer for 5-7 minutes. Then add sour cream (if it is too thick, you can dilute it with water) and mix. When the sauce boils, turn off the heat and let the dish stand under a closed lid for 10-15 minutes. Now the hearts are ready and you can try them, bon appetit.

Stewed chicken hearts in sour cream sauce with tomato

And this is a very interesting dish that 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 2. But then the sequence of actions changes a little. Let's start with the onion - cut it as finely as possible.

Step 3. Fry it until half cooked (preheat the oil in a fairly deep frying pan).

Step 4. 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 time freed up, so it’s better to spend it usefully. Let's start preparing the tomato-sour cream sauce.

Pour a glass of water or cold chicken broth into a small container, 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.

Recipe 5: Chicken hearts in sour cream with potatoes

A dish of chicken hearts in sour cream is prepared immediately with a side dish, which is very convenient. Baked in the oven under a golden cheese crust. You can cook beef heart in the same way, but you will need to cut it.

• half a kilo of hearts;

• half a kilo of potatoes;

• 2 onions;

• 1 glass of sour cream;

• 130 grams of cheese;

• 2 spoons of flour.

1. Wash the hearts, put them in a colander and leave to drain excess liquid.

2. Peeled potatoes should be cut into 1.5x1.5 cm cubes.

3. Melt the butter, you can use any butter.

4. Chop the onion and fry for 2-3 minutes.

5. Dip the hearts in flour and add them to the onion, frying until a nice crust appears. Usually this does not take more than three minutes.

6. Combine the fried hearts with raw potatoes. But if you wish, you can also lightly fry it in a frying pan, the dish will be even tastier.