Side dish for chicken hearts recipe

Ingredients

Step-by-step recipe for making a side dish for chicken hearts with photos

Chicken hearts stewed in sour cream

Ingredients:
sour cream – 100 g;
butter – 30 g;
onion – 1 head;
chicken hearts – 0.5 kg;
dark ground pepper, salt - to your own taste.

Peel the onion and chop.

Next, put the frying pan on the fire, heat the oil and fry the onion.

Rinse the hearts and cut them into four pieces.

Place the pieces of hearts in a frying pan with onions, pour in water, stir, cover the container with a lid and simmer the food for 10 minutes.

When the indicated time has elapsed, add sour cream, salt, dark ground pepper, a piece of butter to the hearts, stir and simmer the dish for another 10 minutes.

Boil the potatoes, mash them, place chicken hearts in sour cream on top and invite everyone to the table, let them taste the tasty and satisfying dish!

Stewed chicken hearts with potatoes

Ingredients:
chicken hearts – 400 g;
potatoes - 5 pieces;
onion – 1 head;
carrots – 1 piece;
tomato – 1 piece;
reddish hot pepper – 1/3 part;
bay leaf – 2 pieces;
ground reddish hot pepper, dark ground pepper, salt - to your own taste.

Now let's get to work:

Rinse the hearts well, remove the films.

Place the cauldron on the fire and chop the butter.

Place the hearts in a cauldron with hot oil and fry them for 10 minutes.

After the designated time has passed, pour half a glass of water into the cauldron with hearts.

Peel the carrots and cut into cubes.

Also place the carrots in a container with the hearts, stir and simmer for a couple of minutes.

Peel the onion, cut into large pieces, add the onion to the rest of the ingredients, stir and simmer for a few more minutes.

Salt and pepper the dish, add tomatoes cut into small pieces, stir and simmer for another 10 minutes.

Then peel the potatoes and cut into small pieces. Place the potato pieces in a dish, add water, add spices, chopped herbs, stir and simmer the hearts with potatoes for another half hour. That's all, soon you can taste a tasty and fragrant dish with hearts and potatoes!

Chicken hearts stewed with cabbage

Ingredients:
white cabbage – 500 g;
chicken hearts – 300 g;
vegetable oil;
dark ground pepper, salt - to your own taste.

Now let's get down to work:

Rinse the hearts and remove the films.

Next, you need to put the frying pan on the fire and heat the oil.

Place the hearts in a frying pan with hot oil, pepper them, add salt, cover the container with a lid and simmer the product for 10 minutes.

Chop the cabbage into strips, place it in the frying pan with the hearts, stir and simmer for another 5 minutes. That's all, the vegetable side dish with hearts is ready!

Pasta with chicken hearts in tomato sauce

Ingredients:
chicken hearts – 500 g;
pasta – 250 gr;
cheese – 150 gr;
tomatoes - 3 pieces;
sweet pepper – 3 pieces;
garlic – 1 head;
onion – 1 head;
hot reddish pepper – 0.5 pieces;
carrots – 1 piece;
tomato paste – 2 tablespoons;
ground reddish hot pepper, bay leaf, dark ground pepper, salt - to your own taste.

Wash the vegetables and cut into random pieces.

Place the frying pan on the fire and heat the oil.

Rinse the hearts and place them in a frying pan with hot oil. Add here onions, garlic, hot reddish peppers, carrots, sweet peppers, and tomatoes. Later, cut the tomatoes into small pieces, combine with the rest of the ingredients and stir. Then pour in water, salt and pepper the food, stir, cover with a lid and simmer for an hour.

Boil the pasta, transfer it to a colander, wash it, place it on a flat dish, place chicken hearts in sauce on top and invite everyone to the table!

Pilaf with chicken hearts

Ingredients:
chicken hearts – 1 kg;
chicken broth - 4 cups;
onion – 1 head;
carrots – 1 piece;
rice – 2 cups;
vegetable oil – 0.5 cups;
herbs, spices for pilaf, garlic, pepper, salt - to your own taste.

Now let's get down to business:

Rinse the hearts well, remove the films.

Peel and chop the onion.

Peel, rinse and cut the carrots into strips.

Place the cauldron with oil on the fire and heat it up.

Place onions, carrots, hearts in a cauldron with heated oil, add salt and pepper to the ingredients and simmer for 7 minutes.

Rinse the rice grains, add them to the cauldron with the rest of the ingredients, pour in the hot broth, add spices for the pilaf, cover the dish with a lid and simmer for another 5 minutes.

Once the rice is ready, add chopped garlic, after a few minutes turn off the heat, sprinkle the dish with chopped herbs and invite everyone to the table!

Chicken hearts in batter

Ingredients:
chicken hearts – 300 g;
eggs – 2 pieces;
flour – 1 tablespoon;
vegetable oil;
salt - to your own taste.

Now let's get to work:

Rinse the hearts well, cut each one lengthwise, but not completely, remove the ducts and beat them with a kitchen hammer.

Beat an egg into a wide container, add flour, add salt, stir the ingredients, you get a batter.

Now dip all the broken hearts into the batter.

Next, you need to put the frying pan on the fire, heat the vegetable oil and send the hearts to fry in batter, fry them on each side. That's all, now you understand how to prepare a side dish for chicken hearts!

Video recipe Garnish for chicken hearts

Side dish for chicken hearts in sour cream

We would also like to suggest you prepare a side dish for chicken hearts in sour cream. This dish is prepared very simply and simply, but, despite its simplicity, it turns out to be an indescribably tasty and appetizing dish!

So, in order to prepare hearts according to this recipe, you will need:

Ingredients:
chicken hearts – 400 g;
onion – 1 head;
potatoes - 4 pieces;
sour cream – 250 gr;
butter – 2 tablespoons;
salt, dark ground pepper - to your own taste.

Peel and cut the onion into thin half rings.

Place the frying pan on the fire, melt the butter and fry the onions and hearts.

After 10 minutes, add sour cream to the dish, stir and cook for a few more minutes.

Peel the potatoes and cut into cubes.

Now you will need a pot, place potato cubes in it, place hearts fried in sour cream on top, salt and pepper the food, pour in water and stir.

Next, you need to turn on and heat the oven to 190 degrees and send the delicacy to prepare for an hour. That's all, when the designated time has expired, you can taste a delicious and satisfying dish with chicken hearts!

Bon appetit!

Savory side dishes for chicken - 13 tried and tested recipes

Side dishes for chicken

From potatoes
From rice
From buckwheat
From vegetables
Links on the topic of the digest

The most ideal side dish for any meat dish is vegetable salads. You can serve chicken with steamed or oven-cooked vegetables, various grains: buckwheat, rice, spelt, or pasta. In this digest, we tried to collect for you the most noteworthy recipes for side dishes for boiled, baked or fried chicken.

1. Potato chicken side dishes

Ingredients:

Potatoes – 800 g
Garlic – 2-3 cloves
Butter – 80 g
Cream 20% – 80 ml
Fresh spinach – 200 g
Salt - to taste

Ingredients:

Potatoes – 8 pieces;
Milk – 1 glass;
Salt to taste;
Onion – 1 piece;
Chicken egg – 1 piece;
Vegetable oil – 50 ml.

Ingredients:

Potatoes – 3-4 large pieces
Unrefined vegetable oil – 2 tbsp. l.
Spices (peppers and herbs) – 1 tbsp. l.
Salt – 1 pinch
Garlic - to taste

Ingredients:

Peeled potatoes – 400 g
Vegetable oil – 1.5 tbsp.
Rusks – 2 tbsp.
Salt and seasoning - to taste

2. Side dishes for chicken rice

Ingredients:

Long grain rice - 1 cup
Greenish lentils - 1 cup
Vegetable oil - 2-3 tbsp. l.
Cumin - up to 0.5 tsp.
Mustard seeds - up to 1 tsp.
Curry - 0.5 tsp.
Tabasco (or green pepper) - to taste
Lemon juice - 80-100 ml.
Sesame oil - 1 tbsp. l. (or sesame flour - 2 tsp.)
Cinnamon - 0.5-1 stick
Chili - to taste
Salt - to taste

Ingredients:

Rice – 200 g
Corn – 100 g
Green peas – 100 g
Bell pepper – 100 g
Vegetable oil – 3 tbsp.
Curry – 1 pinch
Salt, pepper - to taste
Water for cooking rice – 1000 ml
Boiling water for thawing peas – 200 ml

Ingredients:

Rice – 1 cup
Vegetable oil – 3 tbsp.
Garlic – 2-3 large cloves
Onions – 1 pc.
Hot pepper – 0.25-0.5 pcs. (taste)
Broth or water – 400-450 ml
Tomato sauce – 150-200 ml
Salt - to taste
Ground cumin - to taste
Fresh herbs - to taste

3. Buckwheat side dishes for chicken

Ingredients:

Buckwheat – 1 cup (300 g)
Water (boiling water) – 2 cups (700 ml)
Onions – 1 pc. (150 g)
Peeled pumpkin – 400 g
Vegetable oil – 3 tbsp.
Tomato paste 25% – 1 tbsp. (with a slide)
Garlic – 3 cloves
Salt – 1 tsp. + to taste
Mixture of Italian herbs – 1 tsp.
Greens - for serving (optional)
Ground dark pepper - to taste

Ingredients:

Buckwheat – 200 g
Water – 350 ml
Salt - to taste
Chopped tomatoes – 3 tbsp.
Onions – 1 pc.
Sugar - a pinch
Khmeli-suneli - to taste

Ingredients:

Buckwheat: 250 gr;
Onions: 1 piece;
Carrots: 1 piece;
Garlic: 1 clove;
Vegetable oil: 3 tablespoons;
Butter: 50 gr;
Salt: 1 teaspoon.

4. Vegetable side dishes for chicken

Ingredients:

Green beans – 400 g
Butter – 1 tbsp.
Vegetable oil – 1 tbsp.
Garlic – 2-3 cloves
Soy sauce – 1-2 tbsp. (taste)
Sesame (seeds) – 1-2 tbsp.

Ingredients:

Reddish bell pepper – 1 pc.
Greenish bell pepper – 1 pc.
Onions – 1 pc.
Reddish onion – 0.5 pcs.
Tomatoes – 1 pc.
Vegetable oil – 2 tbsp.
Hot pepper - to taste
Herbes de Provence - to taste
Zucchini – 1 pc.
Garlic – 1 clove

Ingredients:

Carrots (large) – 3-4 pcs.
Cane sugar – 1 tsp.
Salt – 2 tsp.
Ground dark pepper – 1 tsp.
Butter – 70 g
Cognac – 3 tbsp.
Ground cinnamon - a pinch

5. Links on the topic of the digest

Want more chicken side dish recipes? — we have prepared links for you to a selection of excellent recipes

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Chicken hearts

Chicken hearts are adored by both adults and children. Chicken hearts are not only very tasty, but they are also considered a dietary dish, because they are virtually fat-free. Soups and main courses, salads and snacks are prepared with chicken hearts. Stewed chicken hearts are very good - with sour cream, sweet pepper, potatoes and other vegetables. You can even make meat pancakes and sausages from chicken hearts.

Cooking chicken hearts is simple. The only difficulty in making them is to make them soft. The fact is that chicken hearts are muscles, and quite hard. To soften them, chicken hearts must be soaked in milk for 40–60 minutes before cooking. If you are going to fry chicken hearts, then it is better to boil them before doing this: whole chicken hearts are boiled for an average of 30 minutes, chopped ones - about 20.

This tender pate of chicken giblets can be served with any kind of bread, stuffed into pita bread or wrapped in it.

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Are you cooking?

All about culinary art...

Chicken hearts: the most delicious and ordinary recipes

How to deliciously cook chicken hearts with an easily accessible set of additional ingredients and, better yet, very quickly? We offer several ordinary recipes for dishes that you won’t have any problems making at home, even if you are talking about your first culinary experience. Hearts mix well with sour cream, cheese, cream, mushrooms, so any composition of the listed products is appropriate. As a side dish you can serve fresh or stewed vegetables, rice, pasta.

Hearts stewed in sour cream or sour cream sauce

Thanks to sour cream, the dish gets a juicy and tender taste. Chicken hearts in sour cream sauce are a cheap and healthy dish. Production takes a minimum of time, and a set of products is constantly available in stores.

Giblets – 1 kg;
onion – 2 pcs.;
vegetable oil – 2-3 tablespoons;
sour cream – 4-5 spoons;
carrots – 1 pc.;
ground pepper (dark) – a pinch;
salt.

If you are making a specific sauce from sour cream, then a few more pinches of flour will come in handy. Products are measured in tablespoons. The step-by-step preparation looks like this:

The hearts are cleaned of films, fat and large vessels. They are painstakingly washed and placed in a colander.
Refined oil is heated in a deep fireproof container, then the prepared “organs” are laid out.
The heating of the stove is miniaturized, the offal is stewed for about a third of an hour. During the process, add salt, pepper, and, if necessary, a small amount of water.
Separately, the onion, previously chopped into crumbs, is fried in a frying pan. Then grated carrots are added and everything is cooked until softened.
The cooked vegetables are mixed with the hearts, simmered for a couple of minutes, then sour cream is added.
After the brew boils, the fire is turned off, the container is locked with a lid, and the dish is infused for about a quarter of an hour. Served hot with a side dish.

This is how you get tender chicken hearts in sour cream. To prepare the sauce, add sour cream to separately fried vegetables (you can omit the carrots and throw in just the onions), dry them, and add a small amount of flour while stirring. After boiling, the acquired liquid is poured into the rest of the products and the whole thing is simmered for a couple of minutes.

Hearts stewed in sour cream and cheese dressing

This recipe has the most special taste, as it involves the addition of garlic and herbs.

hearts – 0.7 kg;
processed cheese – 1 pc. (100g);
sour cream – 4 huge spoons;
greens in bunches – 1 pc.;
garlic (clove, clove) – 2 pcs.;
onion – 1 pc.;
starch - a pinch;
ground pepper - a pinch;
vegetable oil – 2-3 huge spoons;
salt.

The gravy comes out very tasty, so you can increase its quantity if desired. The scheme in accordance with which the production of chicken hearts is carried out:

The offal, stripped of fat and films, is painstakingly washed and placed in a frying pan in which vegetable oil has previously been heated.
Salt and pepper are poured. The hearts are fried with frequent stirring over high heat for no more than 3 minutes.
The heating is reduced, and the offal is stewed in its juice for about a quarter of an hour.
Peeled and chopped onions are fried separately in vegetable oil until golden brown. Then it is mixed with the offal.
The whole thing is stewed together with repeated stirring for no more than a quarter of an hour.
Coarsely grated processed cheese and sour cream are added. After thorough mixing, a homogeneous state of the dressing must be achieved.
The washed greens are finely chopped, poured into a frying pan along with chopped garlic (can be passed through an ordinary press) and starch.
After boiling, the dish is brought to taste as needed, closed with a lid and removed from the stove.

To make the hearts the most juicy and tender, it is recommended to let them steep in the “broth” before serving.

Hearts stewed in sour cream and tomato sauce

One of the traditional recipes. Advantages: a small selection of goods and a fast manufacturing process - only half an hour.

sour cream – 3 huge spoons;
hearts – 0.5-0.7 kg;
tomato (paste) – 1 large spoon;
water (boiled) – 1 glass;
onion – 1 pc.;
flour - 1 large spoon;
ground pepper - a pinch;
salt.

The paste can be replaced with tomato juice prepared independently. But its bookmark needs to be increased 2-3 times. {Instructions}:

The cleaned and washed hearts are placed in a colander. Cross-shaped cuts are made from the sharp edge.
The peeled onion is finely chopped and fried until transparent in a heated frying pan with refined oil.
Both of these products are mixed and stewed together under a closed lid for no more than a quarter of an hour (in their juice, without water).
The gravy is prepared in a separate container: sour cream is mixed with water and tomato paste, then flour is added carefully while stirring. To avoid lumps getting into the pan, pour the mixture through a sieve. In just 15 minutes the delicious hearts will be ready.

You don’t have to make cuts on the offal, but throw them in their entirety. The look will not be lost from this, nor will the taste.

Hearts with champignons or other mushrooms

The extreme simplicity of the manufacturing process and the ideal combination of offal and mushroom taste are the main advantages of this recipe.

offal – 0.8-1 kg;
sour cream – 200 g;
dill in bunches – 1/2 pcs.;
parsley in bunches – 1/2 pcs.;
champignons – 400g;
curry - a pinch;
vegetable oil – 4 tablespoons;
salt.

Manufacturing time depends on the type of mushrooms used. If we are talking about forest ones, the process will take about 1.5 hours. Stewed chicken hearts with champignons are prepared in almost half an hour:

The by-products are cleaned of fat and large vessels, washed, and cut in half. Fry in a frying pan with oil until a crust forms.
Onions cut into small cubes are added to the meats along with chopped mushrooms.
After 10 minutes, add sour cream, mix everything and simmer for no more than 7-10 minutes.
Finely chopped greens are added before serving.

If desired, the champignons can be boiled in advance, reducing the heat treatment time later.

Hearts baked with cheese

Baked chicken offal dishes are especially good, as they have the most tender and rich taste and pleasant smell. The golden brown cheese crust gives a nice look to the finished culinary masterpiece, as in the photo.

cheese – 100g;
giblets – 0.8 kg;
onions – 2 pcs.;
ground pepper - a pinch of reddish and dark;
spicy ketchup - to taste;
refined oil for greasing baking sheets;
salt.

Ketchup can be omitted if desired; also, depending on your own preferences, the amount of cheese can be increased. {Instructions}:

Preparation of goods: stripping and washing offal, cleaning and cutting onions into half rings.
The giblets are pre-salted, sprinkled with pepper, and ketchup is added. Everything is mixed and left for half an hour.
The onion is laid out on a baking sheet in an even layer, with cooked offal on top, then grated cheese.
The dish is cooked in the oven at 220 degrees (about 40 minutes).

You can safely experiment with this recipe, for example, adding sour cream or sour cream sauce, mushrooms.

Fried hearts

A traditional manufacturing option, which is guaranteed to be one hundred percent successful not only among household members, but also among guests.

onions – 2 pcs.;
“chicken organs” – 0.8 kg;
vegetable oil – 3 huge spoons;
ground pepper;
salt.

Fried chicken hearts can be cooked with champignons, which can be fried separately and added at the end, or heat-treated along with offal.

The giblets, stripped of vessels and fat, are cut in half and washed under running water, after which they are placed in a colander to remove excess water.
The peeled onion is washed and cut into half rings.
The prepared foods are placed in a frying pan or other thick-bottomed container with heated vegetable oil.
Pepper and salt are added immediately, then the mass is stewed with the lid closed for no more than 25 minutes.
After the designated time has passed, the lid is removed and the offal is fried until crispy.

Fried hearts are best mixed with raw or boiled vegetables.