Chicken hearts are a nutritious, low-calorie product that contains a lot of protein. In addition, they have a lot of useful vitamins and minerals - PP, A, B, magnesium, calcium, zinc, copper. Elastic meat, when properly cooked, becomes tender and juicy. We offer to cook chicken hearts in sour cream - the dish goes well with almost any side dish of pasta, cereals or vegetables.

Chicken hearts stewed in sour cream in a pan

To cook stewed chicken hearts in a pan in sour cream sauce you will need:

  • 0.6 kg of chicken hearts;
  • cloves of garlic - 2;
  • onions - 100 g;
  • sour cream - 100 g;
  • rice (preferably "Basmati") - 200 g;
  • drain. oil - 20 g;
  • 0.5 tsp ground black pepper;
  • seasonings ("Provencal herbs") - 1 tsp;
  • half a teaspoon of salt.

We chop the garlic, onion and fry in oil until transparent. Preparation of hearts: wash, remove excess fat and blood vessels. We spread it in a pan and cook over medium heat until the pink color disappears. Add pepper, sour cream, salt, mix well. Reduce the heat and simmer for half an hour under a closed lid.

While stewing the hearts, boil the rice and add the butter. After 30 minutes, the hearts should become soft, seasoned with Provencal herbs. Let the dish cook for a while, until the excess liquid evaporates. To serve on a plate, a substrate of rice is laid out, on top of the recess we lay out a portion of hearts with gravy. The dish will look good with green vegetables.

In a slow cooker

For convenience, chicken hearts can be prepared in such a miracle of kitchen appliances as a slow cooker.

This will require products:

  • onion - 2 pcs.;
  • chicken hearts - 1 kg;
  • herbs (dried or fresh);
  • large carrot - 1 pc.;
  • tomato paste;
  • 1 liter of water;
  • salt;
  • seasonings.

The offal must first be washed, cleaned of blood vessels, films and fat. Cut each into two halves. Cut the onion into large cubes. Carrots can be grated, or chopped. We spread all the ingredients in a slow cooker, fill with tomato paste diluted with water and set the “Stewing” program to 45 minutes.

The cooked chicken hearts in the multicooker are particularly tender, because in the multicooker the product is better processed thermally, steam and moisture practically do not leave the multicooker bowl, and the fiber structure becomes very soft and tender.

On a note. This dish is served with light salads as well as with a higher-calorie side dish - potatoes, cereals, pasta.

In sour cream cheese sauce

Sour cream and cheese sauce gives the hearts a unique aroma and a stunning delicate, light taste.

Prepare the ingredients:

  • chicken hearts - 0.6 kg;
  • 100 g of processed cheese;
  • 1 large onion;
  • salt;
  • sour cream - 3 tablespoons;
  • greens - 40 g (dill, parsley);
  • 2 cloves of garlic;
  • sunflower oil - 2 tbsp. l .;
  • a third of a teaspoon of starch;
  • ground pepper.

We prepare meat products, as in previous recipes. Cut the onion into small cubes. We spread the hearts in a pan, salt, and pepper. Fry them over high heat, stirring constantly. After that, we fasten the fire and continue to extinguish under a closed lid for another quarter of an hour. In a separate pan, fry the onions until transparent. Finely chopped greens. For convenience, we pass the garlic through a press. Cream cheese for convenience we rub on a coarse grater. Introduce the onion into the hearts, and continue to simmer another 15 minutes. Then add the cheese, sour cream. Do not forget to mix everything thoroughly. Lastly, pour in starch, herbs, garlic and pour half a glass of water. The sauce should boil, leave the stew under a closed lid for another couple of minutes.

In sour cream with potatoes

Dishes from hearts are low in calories, but at the same time quite nutritious, especially in combination with stewed potatoes in sour cream.

Here is a list of required products:

  • 300 g of chicken hearts;
  • oil (olive or cream) - 1-2 tbsp. l;
  • 6 potato tubers;
  • 3 cloves of garlic;
  • sour cream - 4 tbsp. l .;
  • 1 onion;
  • add salt and pepper to taste.

We will prepare the hearts - wash, peel, lightly fry in a greased frying pan (10-15 minutes). Fry the onions in a separate pan.

Peel the potatoes and cut them into cubes. We put it in a saucepan and fill it with water so that it covers only half of the contents.

Tasty recipe:chicken hearts - recipe

In a saucepan, bring the cubes of potatoes to a boil and pour there hearts, spices and onions. Cover, simmer until tender.

Option with the addition of mushrooms

To add zest to such a simple dish, add mushrooms to the hearts.

We will need these products:

  • 500 grams of chicken hearts;
  • 300 g of mushrooms (e.g. champignons);
  • 3 tbsp. tablespoons of oil (olive);
  • 1 onion;
  • carrot - 1 pc.;
  • 1 bunch of greenery;
  • 150 ml of sour cream.

Offal needs to be washed, cleaned, cut in half. Chop the onion and fry a little. Pour the prepared meat components into a pan with onions. Grate the carrots, and cut the mushrooms into small pieces. Pour everything into the pan. Add sour cream there, simmer under the lid until cooked. A dish with stewed potatoes or mashed potatoes is served, although a combination with any side dish is possible. When serving, sprinkle with chopped herbs.

Bake chicken hearts in the oven

Baked meat is juicy and tender, chicken hearts are no exception. This dish goes well with any side dish, salads.

Ingredients you can not do without:

  • sour cream - 2 tbsp. l .;
  • chicken hearts - half a kilogram;
  • 1 onion;
  • ground pepper, salt;
  • butter for frying.

Sliced ​​onions a little fry until slightly yellow in butter. Washed and peeled offal is added to the onion.Season with spices and sour cream. Mix everything thoroughly and transfer to a baking tin. Cover the form with a lid or foil. You need to bake hearts in a preheated oven up to 2000С for 50 minutes. The dish is served hot.

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