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Stewed chicken hearts in sour cream in a frying pan with onions

Chicken Hearts Braised in Sour Cream with Onions

Tender, juicy, and quick to put together! Cooked this way, chicken hearts in sour cream with onions turn out soft and coated in a thick gravy. They make a wonderful lunch or dinner alongside any side dish, and they take very little hands-on time.

Lyalich

Recipe author

Stewed chicken hearts in sour cream in a frying pan with onions

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Composition / ingredients

Servings:

Chicken hearts

500

Onion

Sour cream

Salt

Ground black pepper

Vegetable oil

Water

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 10 g

Fats 50 % 12 g

Carbohydrates 8 % 2 g

152 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken hearts in sour cream in a skillet? Start by gathering all your ingredients.
Step 2:

First, thaw the chicken hearts if needed, then clean them. Trim off any excess fat and the vessels at the top. Slit each heart open and rinse out the clotted blood inside — it's what gives the finished dish a bitter edge. Rinse them thoroughly under running water.
Step 3:

Peel and chop the onion. Pour the vegetable oil into a skillet and heat over medium. Add the chopped onion and cook for 5 minutes, stirring. If you like, cut the onion into bigger pieces and add more.
Step 4:

Add the cleaned hearts to the pan and cook everything for 10 minutes over medium heat, stirring.
Step 5:

Season the hearts with salt and pepper, add the water and sour cream, and stir.
Step 6:

Cover the pan, turn the heat down to low, and braise for 50 minutes, stirring now and then. The hearts should cook through and turn tender. Take them off the heat and serve right away.
Step 7:

Enjoy!

To keep the sour cream from curdling or separating as it braises, stir it together with a spoonful of flour in a separate bowl first, then add it to the pan. You can swap the sour cream for cream of any fat percentage — just remember that the fat content drives the calorie count of the dish.
Use filtered or bottled water with a neutral taste for cooking. Tap water can lend the dish an off, characteristic flavor.
Use a high-smoke-point oil for frying. Cooking oils stay healthy only up to a certain temperature — the smoke point, above which the oil begins to burn and forms harmful compounds, including carcinogens. Refined oils hold up to heat better and have a higher smoke point; good choices are refined sunflower, olive, or grapeseed oil.