If you like offal, then this recipe is for you! Today I will tell you how to cook delicious chicken hearts with liver in sour cream. They turn out incredibly juicy and tender, slightly sweet due to onions. Gravy is thick and uniform. Give it a try!
- Cooking time: 40 minutes.
- Servings Per Container: 4.
Ingredients:
- chicken hearts - 250 g;
- chicken liver - 250 g;
- large onions - 1 pc.;
- vegetable oil - 2-3 tbsp. l .;
- sour cream 15-20% - 5-6 tbsp. l .;
- water - about 150 ml;
- salt - 1 tsp. (taste);
- ground black pepper - 1-2 pinches;
- wheat flour - 2 tbsp. l .;
- greens - for serving.
Tip. It is better to choose chilled rather than frozen offal. The freshness of the latter is difficult to determine.
Step by step recipe:
- Rinse chicken giblets in cold water, let the liquid drain. Remove large vessels and excess fat from the hearts, and then cut lengthwise into two parts - so they cook faster. Check the liver for the absence of bile (if there is, then carefully remove it, it gives bitterness), divide it into 2-3 parts - a large cut is needed here to preserve the juiciness, because this delicate product is easy to dry.
- Peel and chop the large onion into cubes. Heat vegetable oil in a large and wide skillet. On medium heat, passer the cut until soft, but do not fry too much to avoid burning later.
- When the onion is soft, add the chicken hearts. Stir frying for 5-6 minutes. The fire must be strong so that they grab on top of the crust, and not let the juice. During this time, the onion should reach full readiness, lightly brown, and the hearts will begin to produce a characteristic crackle - this means that it is time to add the liver.
- Bread the liver in flour and send to the hearts. Continue frying for another 2 minutes over high heat.That is why the pan should be wide - so the offal will be fried, not stewed. Flour in this case plays two important roles at once: it will prevent the juice from flowing out of the liver and thicken the sauce that you add at the end of the preparation.
- Add sour cream, salt and pepper.
- Add cold water so that the resulting sauce covers offal. Wait until it boils, then reduce the heat. Cover the pan with a lid and continue to simmer over low heat for 10-15 minutes. Stir the contents periodically so that nothing is burnt.
- During this time, the offal will have time to reach readiness (cut the largest piece of the liver - it should be pinkish inside, but not bloody!), And the sauce will thicken.
- Sprinkle with chopped herbs (parsley is best) and serve hot.
Mashed potatoes, pasta or buckwheat are perfect for stewed chicken hearts and liver as a side dish. Bon Appetit!
Chicken hearts and liver in sour cream in a pan - recipe with step by step photos
If you like offal, then this recipe is for you! Today I will tell you how to cook delicious chicken hearts with liver in sour cream. They turn out incredibly juicy and tender, slightly sweet due to onions. Gravy is thick and uniform. Give it a try!
Training1 min
Cooking39 mins
Total time1 d 40 mins
Persons: 4
Calories 1278.99kcal
Ingredients
- 250 g Chicken Hearts
- 250 g Chicken liver
- 1 PC. Large onions
- 2-3 Art. l Vegetable oil
- 5-6 Art. l Sour cream 15-20%
- 150 ml Water
- 1 tsp Salt
- 1-2 pinch Ground black pepper
- 2 Art. l Wheat flour
- for filing Greenery
Step-by-step instruction
- Rinse chicken giblets in cold water, let the liquid drain. Remove large vessels and excess fat from the hearts, and then cut lengthwise into two parts - so they cook faster. Check the liver for the absence of bile (if there is, then carefully remove it, it gives bitterness), divide it into 2-3 parts - a large cut is needed here to preserve the juiciness, because this delicate product is easy to dry.
- Peel and chop the large onion into cubes. Heat vegetable oil in a large and wide skillet. On medium heat, passer the cut until soft, but do not fry too much to avoid burning later.
- When the onion is soft, add the chicken hearts. Stir frying for 5-6 minutes. The fire must be strong so that they grab on top of the crust, and not let the juice. During this time, the onion should reach full readiness, lightly brown, and
hearts will begin to produce a characteristic crackle - this means that it is time to add the liver. - Bread the liver in flour and send to the hearts. Continue frying for another 2 minutes over high heat. That is why the pan should be wide - so the offal will be fried, not stewed. Flour in this case plays two important roles at once: it will prevent the juice from flowing out of the liver and thicken the sauce that you add at the end of the preparation.
- Add sour cream, salt and pepper.
- Add cold water so that the resulting sauce covers offal. Wait until it boils, then reduce the heat. Cover the pan with a lid and continue to simmer over low heat for 10-15 minutes. Stir the contents periodically so that nothing is burnt.
- During this time, the offal will have time to reach readiness (cut the largest piece of the liver - it should be pinkish inside, but not bloody!), And the sauce will thicken.
- Sprinkle with chopped herbs (parsley is best) and serve hot.
Final word
Mashed potatoes, pasta or buckwheat are perfect for stewed chicken hearts and liver as a side dish. Bon Appetit!
