Chicken hearts in sour cream

I think it is unnecessary to write how useful the by-products are. As for me, I like chicken hearts very much. I find the taste and consistence incredibly nice. If you manage to prepare the right sour cream sauce, it will be very delicious! Any side dish will suit here and buckwheat is among my favourite ones.

Cooking time — 1,5 hours
Complication — simply

In recipe book

Main ingridient: offal
Category: poultry dishes
Kitchen: home

Cause: for every day
Preparation: simmer

portions

Ingredients:

Chicken hearts - 600 g;
Onion - 1 pc;
Good sour cream at least 20% fat - 300 ml;
Adjika - 3 tea spoons;
Dill - 5 twigs;
Oil - 2 tbsp;
Fresh ground black pepper, salt.

Control the amount of adjika depending on how hot it is. I had the one from a supermarket, weighed out and medium hot. If I happen to find the homemade adjika from Abkhazia, I put 1/3 tea spoon. So, it is up to you.
It is important to have very good and very fresh sour cream. Otherwise, it will get clotted when stewing.

Step 1

Wash out the hearts and remove extra fat.

Step 2

Cut the onion into thin strips.

Step 3

Parboil onion for a couple of minutes on the frying pan pre-heated with oil.

Step 4

Add hearts and fry with onion for 5-7 minutes until they get equally brown (neither overfried, nor red, nor raw).

Step 5

Pour hot water from a kettle to cover the hearts. Put the cover on and stew on medium heat for 40 minutes. Stir up from time to time and add water. As a result, we should have half left compared to the initial volume. Sprinkle with salt and pepper 5 minutes before the cooking time is over.