Chicken Liver and Hearts Stewed in Sour Cream
by Editorial Staff
The union of chicken liver and hearts in one dish is a very interesting move because the combination of several types of offal in recipes is not so common. Both hearts and pieces of liver, fried with onions and stewed in sour cream sauce, become tender and soft. The dish turns out to be tasty and quite budgetary.
Servings: 3
Ingredients
- Chicken liver – 200 g
- Chicken hearts – 200 g
- Sour cream – 150 g
- Bulb onions – 100 g (1 pc.)
- Bay leaf – 1-2 pcs.
- Sunflower oil – 30 ml (2 tablespoons)
- Salt to taste
- Ground black pepper – to taste
- Water (boiling water) – 100 ml
Directions
- Peel the onion, rinse and cut into small cubes.
- Heat sunflower oil in a frying pan and fry the onion in it until transparent, 2-3 minutes.
- Rinse chicken hearts, pat dry with a paper towel. Cut off the vessels and excess fat from the hearts. Cut each heart in half lengthwise.
- Place the hearts in a skillet with the onion.
- Fry the hearts and onions over high heat, stirring occasionally, for 5 minutes.
- Rinse the chicken liver, pat dry with a paper towel. Cut the liver into large pieces.
- Place the liver in a skillet with the hearts and onions.
- Cook the offal, stirring, for another 5 minutes.
- Season the pan with salt and pepper.
- Pour in boiling water (100 ml), add sour cream and bay leaf.
- Bring the sauce to a boil over high heat and evenly spread the sour cream.
- Reduce heat to low, cover the pan with a lid and simmer hearts and liver for another 10-15 minutes, until tender.
Enjoy your meal!
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