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Chicken hearts and liver in sour cream in a frying pan

Chicken Hearts and Liver in Sour Cream Sauce

Tasty, hearty, and juicy in a silky, velvety sauce! Chicken hearts and liver in sour cream make a surprisingly great pairing — a perfect choice when you need to feed the family something filling in a hurry. It's budget-friendly and delicious at the same time!

Pearl

Recipe author

Chicken hearts and liver in sour cream in a frying pan

Composition / ingredients

Servings:

Chicken hearts

300

Chicken liver

500

Sour cream

200

Flour (level)

Water

0.75

Onion

Carrot

Garlic (optional)

Bay leaf (optional)

Salt

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 12 g

Fats 35 % 8 g

Carbohydrates 13 % 3 g

129 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 30 min

Step 1:

How do you braise chicken hearts and liver in sour cream? Gather all your ingredients. Mine were frozen, so I took them out of the freezer ahead of time to thaw. The dish will taste even better with hearts and liver from farm-raised chickens. Rinse the offal and pat it dry with paper towels.
Step 2:

Peel the onion, garlic, and carrot. Rinse them in clean water and pat dry. You can leave the garlic out if you prefer (the same goes for the bay leaf).
Step 3:

Slice the onion into half-rings or quarter-rings. Grate the carrot on the coarse side of a box grater, and press the garlic or mince it as finely as you can by hand. Trim the vessels off the hearts; if they're large, cut them in half lengthwise. Cut the liver into two or three pieces as well.
Step 4:

Heat a small amount of refined oil in a heavy-bottomed skillet. Sauté the chopped vegetables until the onion is soft and translucent. Stir now and then so nothing scorches.
Step 5:

Since the hearts take a little longer to cook than the liver, add them to the skillet with the sautéed vegetables first.
Step 6:

Cook over medium-high heat, stirring, for about five minutes.
Step 7:

Next, add the chicken liver. Cook everything together for about five more minutes, stirring occasionally.
Step 8:

In a deep bowl, whisk together the sour cream, flour, salt, ground pepper, and water until smooth. This is a good point to add any dry spices you like. I prefer plenty of sauce, so I usually add a little more water than the recipe calls for.
Step 9:

Pour the sour cream sauce over the hearts and liver and add the bay leaf. Stir everything together and simmer over low heat, covered, for about 10–15 minutes until fully cooked.
Step 10:

At the end of cooking, sprinkle the dish with finely chopped fresh herbs. Dill or young green onions work beautifully.
Step 11:

Serve hot.

Serve the braised hearts and liver with any side you like: mashed potatoes, boiled buckwheat or rice, and so on. All kinds of salads and fresh vegetables pair well with it too. Enjoy!
Keep in mind that how you cut the carrot shapes the final result: grated carrot melts into the sauce during cooking and blends evenly with everything else, while carrot cut into strips or cubes keeps its shape.
If you're using a pre-made spice blend, read the label first. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.
The right skillet matters — a poorly chosen pan can spoil even the best recipe.