Chicken hearts stewed in sour cream sauce (video recipe)

1. First prepare the chicken hearts. It is necessary to cut off the fat from them and remove all blood vessels. Then rinse well in cool water and let the excess water drain off.
2. Meanwhile, finely chop the onion, garlic and herbs. We will need the greenery at the very end.
3. Place onion and garlic in a frying pan with vegetable oil. Fry over medium heat until the onion becomes transparent.
4. Add chicken hearts to the onions.
5. Without turning down the heat, fry them for about 10 minutes. Don't forget to stir so that nothing burns.
6. When the hearts are fried, you can add sour cream. For this dish, choose one that is not very fatty. To prevent the sour cream from curdling, immediately add 1 tsp. flour.
7. If you want a more watery sauce, dilute it with water or broth. A serving of water is 200 ml.
8. Add spices to taste - salt, pepper, Italian herbs, meat spices.
9. Cover with a lid and simmer for 20-30 minutes. During the process, do not be distracted and make sure that the sauce does not evaporate or burn. You can add liquid as needed.
10. When the hearts in sour cream are ready, add the greens. Turn off the heat and let it brew for 5 minutes under the lid.

The dish is ready. Serve with mashed potatoes, spaghetti or any porridge of your choice.

Chicken hearts in sour cream in a slow cooker

• chicken hearts - 300 g;
• onion - 1 head;
• sour cream - 4 tbsp;
• mustard - 1 tsp;
• water - 200 ml;
• salt, pepper - to taste;
• dry garlic, oregano - a pinch.

Quantity: 2 servings

Production time: 1 hour 30 minutes.

How to stew hearts in sour cream sauce in a slow cooker

1. We wash the hearts well and cut them into 2-3 pieces.
2. Cut the onion into half rings.
3. Place the hearts and onions in the multicooker bowl. Pour water and cook on the “Stew” mode for 1 hour.
4. Mix sour cream with mustard, salt, pepper and spices.
5. Add to the slow cooker. Simmer for another 15 minutes.

Serve the dish with potatoes or porridge from a variety of cereals.

It is better to consume by-products not frozen, but fresh, chilled. They are the most dense, springy, red in color. A bluish color, spots or a light coating indicate the “2nd freshness” of the product: it is better not to take it. If you only have hearts from the freezer, it is better to thaw them at room temperature.

Before starting production, it is better to soak the hearts in milk for 40 minutes. They are practically muscles, and this procedure will soften them. Trim vessels, film and fat as much as possible. All of this is completely edible, but may adversely affect the taste.

You can also marinate the hearts so that they come out soft in onion juice (practically in onions twisted in a meat grinder); in lemon juice with honey (or mustard), in carbonated water (carbon dioxide perfectly loosens meat) or beer.

You can fry offal with the consistency of butter and vegetable oil, they will turn out more tender. And it is necessary to cook, of course, under the lid: the steam will prevent the hearts from drying out and burning.

It is not so difficult to master the production of offal, and the usefulness of them compensates for any labor costs. Bon appetit!

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Chicken hearts in sour cream - 6 delicious recipes to cook at home

By using offal instead of meat, you can get a huge amount of tasty and nutritious dishes. One of them is chicken hearts in sour cream, baked or stewed with vegetables, mushrooms, and spices.

Stewed hearts in sour cream in a frying pan

The usual method of making chicken hearts varies in its simplicity. From the small selection of available goods comes a very tasty dish.

• hearts – 700 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• sour cream – 150–200 g;
• flour – 1 tsp;
• salt, pepper, seasonings, frying oil;
• garlic - optional.

1. The hearts are painstakingly washed, the films and remains of the vessels are cut off. Any chicken organ is cut lengthwise so that two halves come out. Remove blood clots.
2. Fry chopped onion in a frying pan (2-3 minutes), then add chopped carrots to it. After another 3 minutes. Add hearts to the vegetables, fry for 7–10 minutes, stirring often.
3. Crush or squeeze out the garlic and combine it with the contents of the frying pan.
4. The offal is salted, peppered and left to simmer under the lid for another 8 minutes.
5. Place sour cream and flour in a frying pan and mix everything. Simmer for 10 minutes. and turn off the fire. Sprinkle the dish with herbs.

Mashed potatoes, buckwheat, pasta, rice, fresh and stewed vegetables are suitable as a side dish.

With cheese added to sauce

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

The following products will be useful for this:

• 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:

1. The offal is washed, peeled and cut lengthwise (as in the previous recipe).
2. In a frying pan for 2 minutes. fry the onion, cut into small pieces.
3. Add hearts to the onion and fry for 7–10 minutes. over medium heat. Stir.
4. Salted and seasoned with spices. Simmer for 10 minutes. in a closed frying pan.
5. Add sour cream and flour and carefully combine everything.
6. Grate the cheese and sprinkle it over the hearts in sour cream. Mix everything again so that the chips are moderately distributed among the products.
7. Continue to simmer the dish under the lid (7 minutes), then remove from heat.

Cooking in a slow cooker

Stewing chicken hearts in such a unit is even easier: you will need the usual set of goods and little intervention in the manufacturing process.

• hearts – 600–700 g;
• carrots – 1 pc.;
• sour cream – 170–200 g;
• onion – 1 pc.;
• salt, spices, oil for frying vegetables, herbs.

Manufacturing process step by step:

1. The hearts are prepared for stewing in advance: washed, cleaned, cut into 2 halves.
2. Coarsely grate the carrots and finely chop the onion.
3. Saute the onions in the multicooker bowl for about 15 minutes, setting the “Baking” mode. Add carrots to it and continue to fry (10 minutes), constantly working with a spatula.
4. Offal is placed in a bowl. Sour cream is diluted with a little water and sent to the hearts. Salt, add spices, mix.
5. Select the “Quenching” mode. Cook for 60 minutes.

Sprinkle with finely chopped fragrant herbs.

Chicken hearts baked in the oven

The same products can be prepared using another method - baking in the oven.

• hearts – 500–700 g;
• onion – 1 pc.;
• sour cream – 150–180 g;
• cheese – 100–150 g (optional);
• salt, spices, oil, herbs.

Step-by-step creation of a dish:

1. Fry finely chopped onion in a separate frying pan until it turns golden.
2. The washed and cleaned hearts are placed in deep dishes, golden pieces of onion, spices, salt, and sour cream are added to them. Everything is mixed.
3. The resulting mixture is transferred to a heat-resistant form with a lid. If there is no lid, cover the container with foil.
4. The hearts are placed in a hot oven. Bake at 190–200 °C for about 45 minutes.

A couple of minutes before it’s ready, you can remove the lid - then the dish will brown slightly. To obtain a tasty crust, the hearts are sprinkled with grated cheese and kept in the oven for another 5 minutes. in the open.

Baked offal can be sprinkled with herbs and served with vegetable salad.

With mushroom flavor

Mushrooms will give the hearts a unique taste and smell - it’s easiest to use the freshest champignons.

Ingredients for stewing:

• hearts – 700 g;
• champignons – 200–300 g;
• sour cream – 200 g;
• onion – 1 pc.;
• oil, herbs, salt, seasonings.

Stages of the culinary process:

1. By-products are washed and cleaned. Cut each heart in half.
2. The processed mushrooms are cut into pieces. The onion is crushed.
3. Take 2 frying pans: mushrooms and onions are fried in one of them, and hearts are fried in the other. The offal is heated for 8–10 minutes. over high heat until browned.
4. Bring the mushrooms until half cooked, transfer them to the frying pan next to the hearts (reduce the flame). Salt the ingredients of the dish, add spices, season with sour cream, and mix.
5. Simmer covered over low heat for about 15 minutes. (readiness is determined by the degree of softness of the hearts).

Sprinkle with fresh dill and serve.

Hearty dish with potatoes

Chicken hearts stewed in sour cream in a frying pan turned into the most satisfying dish if you supplemented them with potatoes.

Products needed:

• hearts – 700 g;
• potatoes – 5–6 pcs.;
• sour cream – 150 g;
• onion – 1 pc.;
• salt, spices, oil.
• garlic - optional.

1. Wash and clean the hearts, cut each of them into two halves.
2. Peeled potatoes are cut into medium or large pieces, and the onion is chopped.
3. Fry the offal in a deep frying pan (10 minutes), add onion to it, fry for another 3-5 minutes. Stir often so that nothing burns.
4. Place potatoes in a frying pan. Pour water in such a volume that it does not completely cover the food. Salt and pepper.
5. Cover with a lid and simmer over low heat for about a quarter of an hour.
6. In 5 min. minutes before readiness (the hearts and potatoes should become soft), add sour cream to the frying pan (it can be combined with 2 cloves of garlic passed through a press earlier). Everything is mixed.

A real lunch - a meat product with a side dish - is sprinkled with the freshest herbs.

The advantages of chicken hearts are irrefutable, because this tasty and necessary product is prepared simply and relatively quickly, mixes perfectly with side dishes, and is often consumed as an independent dish without adding additional ingredients.

Chicken hearts stewed in sour cream - the most delicious recipes

One of the most common offal products is chicken hearts in sour cream. They can be fried, baked and stewed in sauce. We are accustomed to dishes made from chicken meat, but we do not pay enough attention to offal. And completely in vain. Meat by-products, like meat, are rich in protein and various microelements. And the flavor palette is much richer than that of ordinary types of chicken meat.

Not everyone knows how to cook hearts correctly. Sometimes you have to tinker with the product a lot, but the end result is worth it. Hearts cooked in sour cream are a hearty and fragrant dish that goes perfectly with any side dish. There are actually no secrets in making it, the main thing is to follow the advice in the recipe.

Chicken hearts in sour cream - recipe in a frying pan

A more common option for making hearts in sour cream sauce is to simply simmer them in a frying pan.

• Hearts – 600 gr.
• Onion – 1 pc.
• Sour cream – 3 huge spoons.
• Garlic – 2 cloves.
• Salt, seasonings, oil for frying - take to taste.

1. Wash the hearts, remove the fat, cut out the vessels. Divide large specimens in half, leave small ones whole.
2. Dice the onion and garlic.
3. Heat a small amount of vegetable oil in a frying pan. Throw in the vegetables and fry them a little.
4. When the onions and garlic are slightly fried, add the hearts to them. Continue to fry over high heat until the ingredients are lightly browned.
5. When the hearts are cooked to perfection, pour in sour cream and seasonings for chicken (it’s very tasty to cook with Provençal herbs). You can simply limit yourself to salt and ground black pepper. Reduce the fire power.
6. Simmer the dish over low heat for 30 minutes until they become soft.

How to cook hearts in the oven with sour cream

The chicken product can be baked in sour cream. You will get juicy and soft pieces of meat in a delicate creamy sauce, which goes well with any side dish.

• Chicken by-product – 600 gr.
• Sour cream – 100 gr.
• Cheese – 100 gr.
• Onion.
• Butter – 20 gr.
• Salt and ground pepper - to taste.

1. Melt a small piece of butter in a frying pan and fry the diced onion in it.
2. Place the sautéed onions in a baking dish.
3. Wash the hearts, be sure to dry them with cardboard napkins, trim off excess fat and vessels. Place the semi-finished product on the onion.
4. Spread sour cream on top. Cover the pan with foil and place in the oven for 45 minutes at 200°C.
5. When the meat is ready, remove the foil and sprinkle the dish with cheese. Return to the oven for another 5-10 minutes so that the cheese has time to melt.

Savory hearts stewed in a slow cooker

Almost all of us love cooking in a slow cooker, as we have seen that the dishes turn out especially tasty. This happens due to the fact that the food simmers, almost like in a Russian stove.

• Chicken product – ½ kg.
• Onion, large.
• Sour cream – 150 gr.
• Tomato sauce (ketchup) – 1 large spoon.
• Salt pepper.
• Flour – 1 large spoon.

1. Turn on the multicooker in the “Frying” or “Baking” mode for 20 minutes.
2. Pour oil into the bowl. Cut the onion into half rings, fry it in a small amount of vegetable oil until golden brown.
3. While the onions are frying, prepare the product. Rinse, remove excess, dry with napkins. Add them to the onion and wait until the device finishes working.
4. Now set the “Extinguishing” mode for 1 hour, close the lid.
5. 15 minutes before the end, add sour cream, tomato sauce, flour, salt, and black pepper into the bowl. You can add your favorite herbs. Stir the contents thoroughly and close the lid until completion.

Chicken hearts stewed in sour cream with onions and carrots

I quite like gravy with onions and carrots. Onions add a piquant flavor to the dish, while carrots add a cheerful color and a sweetish note. This combination will perfectly complement the offal dish. A detailed step-by-step recipe , but without sour cream, can be found on another page.

• Hearts – 0.5 kg.
• Sour cream – 150 gr.
• Carrot.
• Bulb.
• Salt pepper.

1. Prepare the product for production: wash, clean and dry. Place in hot oil and fry lightly on all sides.
2. Immediately, in another frying pan, fry the grated carrots with the onion chopped into half rings.
3. Combine offal and vegetables in one pan. Pour in sour cream, salt, pepper. Stir the contents and simmer over low heat. If there is not enough water, splash a little water. Set the timer for 30 minutes. After the signal, give and enjoy.

Hearts with mushrooms in sour cream - a regular recipe

Mushroom sauce will amazingly highlight the taste of chicken hearts and make any side dish of cereals, pasta or vegetables unique.

• Hearts – 600 gr.
• Mushrooms – 400 gr.
• Onions – 1 pc.
• Sour cream – 200 gr.
• Seasonings, oil, salt.

1. Wash the product, remove fat, divide into halves.
2. Heat oil in a frying pan and fry the tenderloin.
3. While the offal is cooking, in a separate frying pan, fry the onion, chopped into quarters of rings.
4. Chop the mushrooms (I used champignons) and add to the onion. Wait until the liquid has evaporated and the mushrooms begin to fry.
5. Place the fried vegetables in the frying pan with the meat. Add sour cream, salt and pepper. Stir the contents of the pan and wait for the dish to boil.
6. Then turn the heat to low and simmer the hearts for another 20 minutes.

Chicken hearts with potatoes in sour cream sauce

If you want to prepare a delicious dinner quickly and without special movements, prepare a dish with potatoes.

• Hearts – 500 gr.
• Potatoes – 800 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Flour – 1 tablespoon.
• Sour cream – 300 ml.
• Salt, pepper, oil.

1. Chop the onion into half rings and grate the carrots coarsely. In a preheated frying pan, first fry the onion, then add the carrot tenderloin.
2. Wash the offal, remove fat and vessels. Add them to the finished vegetable stir-fry. Continue frying the hearts until they change color.
3. Add flour to the pan, stir.
4. Place the vegetables and meat in a saucepan, pour in ½ cup of water or broth, and let the water boil.
5. Peel the potatoes and cut them into cubes of any size. Throw them into the pan with the offal. Add sour cream, salt and pepper there.
6. Simmer the dish for approximately 1 hour.

Chicken gizzards with hearts in sour cream

Chicken gizzards are the most difficult product to make, but they are worth it. And if you cook them in combination with hearts, it will be a culinary bomb!

• Chicken gizzards with hearts – 500 g each.
• Carrot.
• Big onion.
• Sour cream – 300 ml.
• Salt, pepper, khmeli-suneli - to taste.

1. Wash offal. Remove hard films from the ventricles and excess fat from the hearts. Boil water, add salt, and let the cooked pieces sit for 30 minutes.
2. Heat vegetable oil in a frying pan. First, place finely chopped onion in a frying pan and fry briefly. Then add coarsely grated carrots.
3. When the carrots are fried, add the boiled gizzards and hearts and simmer for a quarter of an hour.
4. Pour in a glass of water (broth), simmer for another 10 minutes, counting the time after the water boils.
5. Add sour cream, salt, pepper, and hop-suneli seasoning to the dish (it can be replaced with other favorite herbs). Stir and simmer for about 15 minutes until the offal is ready.

Video recipe for making dietary hearts

Diet food does not mean that it does not have to be tasty. I offer a recipe that has won over more than one dieter. Bon appetit.

Chicken hearts in sour cream - 5 recipes for delicious stewed hearts

What do you think can be prepared from chicken hearts to make it tasty and quick? I answer: the best recipe is in sour cream. The delicacy is prepared fried in a frying pan, vegetables are added, and stewed in the oven and slow cooker. The hearts are famous for their low calorie content, the presence of the necessary proteins and vitamins, and, in the end, they are indescribably tasty.

How to cook chicken hearts in sour cream

An experienced housewife usually doesn’t have a question about making chicken hearts for the second meal, lunch and dinner. She uses everything that is currently in the bins and will make the dish unusually tasty. No matter what seasoning, sour cream, mayonnaise and tomato paste will be used. This is why the delicious offal is not bad, which means there is a wide field for testing.

Take the suggested recipes as basic ones, and feel free to get creative. Relatives will appreciate the gastronomic taste.

• Before starting cooking, keep the offal in cool water for half an hour to drain the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) .
• Be sure to remove the film with vessels and excess fat, the hearts will become the most useful.
• Don’t be afraid to overcook the product; the hearts will become charmingly soft if you cook for a long time.

[ok] Add to the collection of heart recipes:

Salad. [/ok]

Savory hearts - recipe in a slow cooker

A slow cooker is not a bad thing, and not using it in making chicken delicacies is simply a sin. In addition, in the slow cooker they become indescribably tender and soft, and a lot of time is saved.

• Hearts - 500 gr.
• Onions – 2 pcs.
• Sour cream – 5 spoons.
• Salt - a third of a teaspoon.
• Vegetable oil – 4 tbsp. spoons.
• You can add any seasonings you like here.

1. Thaw the hearts, remove any excess and wash, then cut each one lengthwise if they are large. Finely chop the onion.
2. Pour oil into the bottom of the multi bowl and add the onions. Set the “Frying” mode for 10 minutes.
3. Next, add the hearts, sour cream and salt. If you want to add any spices, add them. Now you should set the “Quenching” mode for half an hour.
4. Stir the finished hearts and serve.

Recipe for chicken hearts with potatoes and sour cream

Stewed potatoes with meat won’t surprise anyone, with hearts it’s simple. The dish is prepared in the same way - quickly and simply, it turns out so delicious that you won’t be able to pull it off by the ears.

• Potatoes – 7 pcs.
• Hearts – 300 gr.
• Sour cream – 3 – 4 huge spoons (optional).
• Onion – 1 pc.
• Garlic - a couple of cloves.
• Water.
• Sunflower oil, salt and pepper.

1. When preparing hearts for making, first fry a little in a frying pan along with chopped onion.
2. Cut the potatoes as desired; personally, I like them chopped coarsely. Place the potatoes in a saucepan and cover with water. When it boils, add the fried hearts with onions, salt, add pepper and simmer together for 20-30 minutes until the hearts become soft.
3. At the very end, add chopped garlic and sour cream, whatever you like.

Very tasty chicken hearts with mushrooms (step by step)

Mushrooms magically mix with any type of meat and offal, hearts are no exception. And sour cream, which we can’t do without here, makes the dish even more soulful.

• Hearts – 450 gr.
• Onion – 1 large.
• Sour cream – 4–5 spoons.
• Mushrooms – 300 gr. (champignons or others prepared for the winter).
• Salt, vegetable oil, dark pepper.

1. Soak the hearts for half an hour, peel and boil in lightly salted water for about 20 minutes. While the product is cooking, take care of the mushrooms - cut them.
2. Fry the mushrooms in a frying pan, then add finely chopped onion and fry together.
3. There, in the frying pan, send the cooled and not very coarsely chopped hearts. Immediately add salt, add sour cream, pepper and add a little water.
4. Continue simmering for 15–20 minutes.

How to deliciously cook hearts in Polish

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

• 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.

1. 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 pour it out, we'll need it.
2. 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 they become soft. Remove from the pan with a slotted spoon and let cool slightly. Do not pour out the fruit decoction yet.
3. Chop the liver and hearts, place in a bowl and add boiled dried fruits.
4. Now let's create the sauce: In a frying pan, fry the flour until golden brown in heated lard (no lard, use butter).
5. 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.
6. Season with marjoram, add salt and vinegar as needed. Stir and after 2 minutes remove from heat. The sauce is ready.
7. Pour the prepared sauce over the hearts and stir.

The dish is not completely ordinary, there is little sweet taste, but the chicken hearts turn out very tasty. Serve with any side dish - potatoes, buckwheat, rice, pasta. Pasta sauces , by the way, can be very different; follow the link and you can read several recipes.

Hearts with cabbage in sour cream - a regular recipe

The dish is perfect for making a light dinner; they will turn out amazingly juicy and soft. Feel free to add various spices so that the dish has its own flavor every time.

• Cabbage – 500 gr.
• Hearts – 400–500 gr.
• Sour cream – 3 huge spoons.
• Onion – 1 pc.
• Mayonnaise – 1 large spoon.
• Salt and pepper and various other seasonings.

1. Wash and cut the chicken hearts randomly (I recommend large ones). Add mayonnaise, sour cream, various seasonings, salt and leave to marinate for an hour. While this is happening, shred the cabbage and cut the onion.
2. Fry the onion and when it turns golden, place the pickled hearts in the pan. Fry for 10 minutes.
3. Add cabbage, stir the dish, add a little water and simmer for 20 minutes.
4. Shortly before it is ready, taste the dish for salt and add more salt if necessary.

Friends, if you have a classic recipe for making delicious hearts in your arsenal, tell us how you do it and share it in the comments. I and the rest of the blog readers will be grateful. With love... Galina Nekrasova.

From the video that I suggest you watch, you will learn something fascinating about chicken hearts, be sure to watch it. The product turned out to be extremely useful, and in addition it comes with a good recipe, in my opinion.