Chicken hearts in sour cream – a recipe for cooking the dish.

Byproducts, including hearts, are treated differently. Someone cannot imagine their life without them, and someone avoids them all the time. And in vain! In terms of their nutritional value, the amount of protein and nutrients, they are not much inferior to meat.

Offal is favored in my family. That’s why I cook them from time to time. Most often, people ask to cook chicken hearts stewed in sour cream. This dish turns out to be very tender and tasty. They are prepared quickly and do not require pre-cooking.

Ingredients:
0,5 kg of chicken hearts;
1 large onion;
1 carrot (medium size);
3 cloves of garlic;
1 glass of sour cream;
1 cup of chicken broth (can be replaced with 1 cup of water);
salt and pepper to taste;
vegetable oil for frying.

We are preparing chicken hearts.

To begin with, I clean the chicken hearts of fat, remove all vessels and blood clots, if they are there. To do this, I cut them endlessly. Something like that.

I wash them thoroughly and soak them in water for 30-60 minutes. After that, I put the hearts on a pan with heated vegetable oil. Fry on all sides.

While the hearts are frying, I cut the onion.

Carrots should be cleaned and cut into small cubes.

When the hearts are fried, I add onions, carrots passed through a press (or finely chopped) garlic to them. Fry everything together for about 5 minutes, stirring constantly. Salt and pepper to taste.

After that, I add 1 cup of chicken broth to the pan. It can be replaced with water. Leave the hearts to simmer until the broth (water) evaporates over low heat. When the water evaporates, add 1 cup of sour cream to the pan.

Stir and let it simmer for another 5-10 minutes.