Chicken hearts and liver in sour cream in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to put out chicken hearts and liver in sour cream in a frying pan? Prepare all the products. I had frozen by-products, so I took them out of the freezer beforehand and defrosted them. Of course, the dish will turn out much tastier if you use hearts and liver of domestic chickens. Rinse offal and dry with napkins.

2. Step 2:

   

   Peel the onion, garlic and carrot. Rinse them in clean water and dry them. If desired, exclude garlic from the list of products (the same applies to bay leaf).

3. Step 3:

   

   Chop the onion into half rings or quarter rings. Grate the carrot on a grater with large teeth, and pass the garlic through a press or cut it as finely as possible by hand. Cut the vessels from the hearts. If you have large hearts, then cut them in half lengthwise. Cut the liver into two or three parts as well.

4. Step 4:

   

   Heat a small amount of refined oil in a frying pan with a thick bottom. Fry the chopped vegetables until the onion is soft and transparent. Do not forget to mix sometimes so that nothing burns.

5. Step 5:

   

   Since the hearts are cooked a little longer than the liver, then send them first to the frying pan with frying.

6. Step 6:

   

   Stirring, cook on a slightly above average heat for about five minutes.

8. Step 7:

   

   Next, add the chicken liver to the pan. Cook everything together for about five more minutes. Do not forget to mix sometimes.

9. Step 8:

   

   In a deep container, mix sour cream, flour, salt, ground pepper and water until smooth. At this stage, it is permissible to add your favorite dry spices. I like it when there is a lot of sauce in the finished dish, so I usually add a little more water to the eye than indicated in the recipe.

10. Step 9:

    

    Send the sour cream sauce to the hearts and liver, add the lava leaf. Mix everything and simmer on low heat under a closed lid for about 10-15 minutes until fully cooked.

11. Step 10:

    

    At the end of cooking, sprinkle the dish with chopped herbs. Dill or young green onions are perfect.

12. Step 11:

    

    Serve hot.