Chicken hearts in sour cream with mushrooms
Description
The dish is prepared without unnecessary complications. You can cook this dish using whole hearts or sliced ones. I prefer the latter option. The taste of the dish won't change, but the hearts will cook more thoroughly and be more tender. Now let's find out. The ready dish can be served at the table.
Instructions
- 1
Step 1
To prepare the dish, we'll need chicken hearts. I've already washed and sorted my hearts, removing the tubes and membranes. If yours are different, clean them accordingly.
- 2
Step 2
Slice the onion into half-rings. Those who don't like large onion pieces in the finished dish can chop the onion more finely. I keep it simple.
- 3
Step 3
Pour a little vegetable oil into a heavy-bottomed saucepan. Add the hearts and simmer over medium heat for 15–20 minutes.
- 4
Step 4
While the hearts are simmering in their own juice, slice the mushrooms as you like. If you happen to have very small mushrooms, you can leave them whole, without cutting.
- 5
Step 5
Add the sliced mushrooms and onions. Mix and simmer for another 10 minutes. Now add boiled water, enough to completely cover the hearts. Simmer over low heat for about 1 hour.
- 6
Step 6
When the hearts become tender, add a couple of tablespoons of sour cream to the sauce. Quickly stir to prevent the sour cream from curdling. Add salt and spices to taste. Simmer for another 10 minutes, then turn off the heat.
- 7
Step 7
Serve the dish at the table. This dish goes well with any side dish. It's great both with pasta and with classic mashed potatoes. It's also very delicious served with boiled rice.