Many people adore chicken giblets, because very tasty dishes can be prepared from very inexpensive by-products such as hearts, liver and ventricles. Today we are preparing chicken hearts stewed in sour cream. The dish is simple in its composition and method of preparation, but so tasty that it is simply impossible to come off. You can serve hearts prepared in this way with absolutely any side dish, but the tastiest, in my opinion, with mashed potatoes or rice.
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Ingredients:
Chicken hearts - 400 g
Onions - 100 g
Carrots - 1 pc.
Garlic - 1 clove
Sour cream 20% - 150 g
Water - 50 g
Sea salt - to taste
Ground black pepper - to taste
Lean oil - 1 tablespoon
How to cook:
Prepare all the products on our list. Peel the onion, garlic, peel the carrots. Wash the vegetables, pat dry with paper towels.
Peel chicken hearts from the film, cut off the capillaries and excess fat. Leave a little fat, it will allow the offal to not dry out during frying.
Heat some lean, unscented refined oil in a frying pan, put onion, chopped in half rings. Fry it for 2-3 minutes until soft.
Add finely chopped or grated carrots to the skillet with onions. Fry it together with the onion for another 2-3 minutes.
Cut the garlic into slices or pass through a press. Send to vegetables, fry briefly.
Then put the chicken hearts in a pan with fried vegetables. For the first five minutes, fry them over high heat.
When all the hearts become significantly white, you can make the fire quieter and extinguish them for another 10 minutes.
Lightly dilute the thick and fatty sour cream with water, pour into the pan. Continue simmering everything together for another 10-15 minutes maximum. When the finished sauce has slightly boiled away and thickens, season with salt and pepper to taste.
An incredibly delicious dish of chicken hearts is ready. Boil ricefavorite pasta or mashed potatoes and serve to your family, spreading everything out in portions.
Enjoy!
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