#chickenhearts #chickenliver
Ingredients: chicken hearts, chicken liver, onion, dry white wine, sour cream 20%, flour, garlic, bay leaf, water, vegetable oil, salt, pepper, paprika, parsley for serving
Cooking method:
Peel chicken hearts and liver from blood streaks (I cut the hearts in half) and rinse in cold water.
Finely chop the onion and fry in vegetable oil until soft, stirring constantly and not letting it burn.
Add hearts and liver to the onion and fry over high heat for about 10 minutes. When the liquid from the giblets begins to evaporate, add wine and leave for 2 minutes.
As soon as the alcohol evaporates, add salt, pepper and bay leaf. We mix everything well and fill it with water so that the water covers the offal a little. Cover with a lid and simmer for about 25-30 minutes over medium heat.
Next, prepare the sour cream sauce. In sour cream, add flour and a little water. We add water by eye, depending on how thick the sauce you prefer. The less water, the thicker the sauce.
5 minutes before the giblets are ready, squeeze the garlic through a press and add to our sour cream sauce. We spread the sauce in our hearts and liver. Sprinkle with paprika, mix well. Serve and sprinkle with fresh parsley.
The dish can be served with boiled rice, pasta or potatoes. BON APPETIT! 😋