Chicken hearts with potatoes and sour cream in a pot
Composition / ingredients
4
Servings:
Step-by-step cooking
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Peel the hearts, cut in half, wash and fry in vegetable oil.
As soon as the juice becomes transparent, the hearts need to be removed from the stove.
Cut the onion into small cubes. Grate the carrots.
Fry onions and carrots in preheated vegetable oil.
Cut potatoes into small cubes.
Put potatoes on the bottom of the pots.
Put the chicken hearts on top and pour the juice over them.
Then put a layer of onions and carrots.
Add 2 tablespoons of sour cream.
Pour 4 tablespoons of chicken broth into each pot. Add salt and pepper.
Put the covered pots in a preheated 180 degree oven for one hour.
When serving, sprinkle the contents of the pot with herbs.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Broth - 15 kcal/100g
- Chicken heart - 159 kcal/100g
