Chicken Hearts in Sour Cream Sauce (Skillet)
Soft and juicy, a quick, simple, tasty main! Tender chicken hearts braised in a sour cream sauce are a hit with adults and kids alike. They go with any side, and the dish comes together fast with no special skills required.
Cooking method
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Step 1:
How do you make chicken hearts in sour cream sauce in a skillet? Get all your ingredients ready. Season to your own taste.
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Step 2:
Trim the hearts of excess fat, blood clots, and membrane, and rinse them well under cold running water. Cut each heart lengthwise into 4 pieces.
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Step 3:
Peel the onion, rinse it, and cut it into small cubes. Heat a deep, heavy-bottomed skillet, carefully pour in the vegetable oil so you don't get burned, and add the chopped onion. Fry over medium heat, stirring now and then, until soft — it took me about 3 minutes.
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Step 4:
Add the cut hearts to the onion, stir, and cook over high heat for 10 minutes.
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Step 5:
Then add salt and the bay leaf and stir.
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Step 6:
Pour in enough water to cover the hearts completely, cover, and braise for 20 to 25 minutes over medium heat.
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Step 7:
For the sauce, mix the remaining water (I had a little over half a cup), the sour cream, and the flour. This time I made a thinner sauce, so I added just 1 spoonful of flour — add more if you want it thicker.
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Step 8:
Peel the garlic and put it through a press. When the hearts are done, add the sauce and braise, stirring, for 2 to 3 minutes.
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Step 9:
Once the sauce thickens, add the garlic and spices.
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Step 10:
Stir and take it off the heat. Before serving, sprinkle the hearts in sour cream sauce with chopped fresh herbs.
- Serve the hearts in sour cream sauce for dinner or lunch — it's a tasty, fragrant, nourishing dish. You can make duck hearts the same way.
- To keep your eyes from stinging when you cut the onion, rinse the onion and knife in cold water. Rubbing the cutting board with a piece of lemon before slicing keeps it from soaking up the oniony smell.
- Everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, so always season to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).
- Use an oil with a high smoke point for frying! All oils are only good up to a certain temperature — the smoke point, where the oil starts to burn and forms harmful compounds. Refined sunflower, olive, and grapeseed oils have high smoke points and hold up well to heat.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Paprika - 289 kcal/100g
- Chicken heart - 159 kcal/100g
