Chicken hearts in sauce - a gentle addition to the side dish. How to cook chicken hearts in a sauce: tomato, cream, sour cream

Chicken hearts in sauce - a gentle addition to the side dish. How to cook chicken hearts in a sauce: tomato, cream, sour cream

Many people underestimate the taste and benefits of by-products. Besides the fact that hearts are a tasty and tender product, it is also rich in proteins, micro and macro elements.

Chicken hearts in sauce - the basic principles of cooking

Chicken hearts are washed and cut off excess fat and films. In addition to the offal, we need onions and carrots. Some recipes use mushrooms. Vegetables are peeled and ground: onions - in small pieces, carrots on a grater.

In a cast-iron skillet or a small cauldron, heat up the fat or oil and fry the onion in it to transparency. Then put the carrots and continue to cook until it is soft.

Chicken hearts are laid out to the vegetables, water is poured in and stewed all over medium heat for about forty minutes.

Depending on what sauce you want to get, add sour cream, tomato paste, cream or cheese to the pan.

They are put in a frying pan, stirred and cooked for another quarter of an hour.

For flavor in the dish add spices, garlic and herbs.

Serve the dish with a side dish of vegetables, pasta or cereals.

Recipe 1. Chicken hearts in tomato sauce


stack filtered water;

60 g tomato sauce;


ground pepper;


60 ml of refined sunflower oil;


400 g chicken hearts.

Method of preparation

1. Peel the onion and carrot. Wash vegetables. Onions cut into small pieces, and chop the carrots grated with large holes. Vegetables send to the pan, pre-poured oil into it. Roast, stirring, for about five minutes.

2. Wash the chicken hearts and peel off the films and excess fat. Put the prepared by-product in a roasting pan with vegetables. Pour in a glass of filtered water, salt. Bring to a boil and cook, covered with a lid, about an hour.

3. Add tomato paste, mix and cook for about a quarter of an hour. If there is not enough liquid, pour in some more boiled water.

Recipe 2. Chicken hearts in a sauce with tomato and sour cream


half a kilo of chicken hearts;

kitchen salt;

onion head;

flour - 30 g;

sour cream - 90 g;

stack boiled water;

tomato paste - 30 g

Method of preparation

1. Put the hearts on a sieve and rinse. Leave, to glass all the water. With each cut fat and blood vessels. From the sharp edge we make cross-shaped incisions.

2. We clean the onion head from the husk, wash and chop it as finely as possible.

3. Heat the oil in a frying pan and fry the onion in it to a transparent state.

4. Put prepared hearts into the brazier, mix and cover with a lid. Stew hearts with onions for about ten minutes, without adding water.

5. Combine boiled water with tomato paste, flour and sour cream. Carefully razbaltyvaem so that there are no lumps. Fill the mixture with hearts, cover with lid and stew for another quarter of an hour.

Recipe 3. Chicken hearts in cream sauce


50 ml of vegetable oil;

half a kilo of chicken hearts;

four cloves of garlic;

200 ml of 20% cream;



table salt.

Method of preparation

1. Put on the pan with oil, preheating it, thinly chopped half rings of onion. Fry for several minutes, stirring constantly.

2. Peel carrots and grind grated with small holes. Add it to the onion and fry for about five minutes, stirring regularly.

3. Slices of garlic peel and pass through a press directly into the pan. Mix well and fry until the characteristic smell of garlic.

4. Wash chicken hearts, cut off fat and blood vessels. We spread in a frying pan, mix, salt and pour all the cream. Cooking dish 20 minutes. Add finely chopped dill and leave for five minutes to reach over low heat.

Recipe 4. Chicken hearts in cheese sauce


700 g chicken hearts;

vegetable oil;

100 ml of 20% sour cream;

10 g of starch;

100 g of processed cheese; black pepper;

two cloves of garlic;



a bunch of greens fresh.

Method of preparation

1. We wash hearts, cut off vessels and excess fat. Pour the oil into the pan and put it on high heat. We warm up well. Put the hearts in the pan, pepper and salt. Fry, continuously changing, about three minutes. Then we twist the fire and extinguish the by-product in our own juice for about a quarter of an hour.

2. Onions cleaned from the peel and finely crumbled. Fry it in oil in a separate pan until golden. We shift the fried onions to the hearts, mix and simmer for another 15 minutes. Rinse the greens, dry and chop finely. Peeled chives garlic skipped through the garlic press. Cheese grind on a coarse grater.

3. Put sour cream and cheese chips in a frying pan with hearts, mix. Add starch, herbs and garlic. Bring the contents to a boil, cover with a lid and remove from heat. Served with any side dish.

Recipe 5. Savory Chicken Hearts in a Sauce on Skewers


5 g grated ginger;

500 g chicken hearts;

fine salt;

120 ml of soy sauce;

four cloves of garlic;

15 ml of lemon juice.

Method of preparation

1. Before stringing the hearts onto skewers, soak them in cold water for 20 minutes.

2. We wash hearts, cut off vessels and excess fat. We lay out the product in the package.

3. Ginger and garlic cleaned from the peel and three on the smallest grater. Combine soy sauce with ginger and garlic. Slightly salt and pour in lemon juice. Stir well.

4. Fill the hearts with sauce, close the bag and marinate for three hours in the refrigerator.

5. String marinated hearts on skewers and fry in hot oil. Then turn over, cover with lid and cook another quarter of an hour.

Recipe 6. Hearts in Korean Sauce


700 g chicken hearts;

60 ml of vegetable oil;

stack tomato juice;

seasoning for carrots in Korean.

Method of preparation 1. Rinse the hearts, cut the vessels, fat and film.

2. Fry the by-product in hot lean oil.

3. Add tomato juice, lightly salted and seasoned with Korean carrot seasoning.

4. Simmer on low heat for 20 minutes until all the liquid has boiled away. Transfer to a plate and serve with a garnish of vegetables or cereals.

Recipe 7. Chicken hearts in a sauce with sour cream and mustard


100 ml of filtered water;

700 g chicken hearts;

30 g butter;

90 g of mustard;

20 ml of olive oil;


300 g of champignons;

100 ml sour cream.

Method of preparation

1. Rinse the chicken hearts, cut the vessels and excess fat. Put the by-product in a deep cup, pour in olive oil, add mustard, pepper and salt. Mix well and leave to marinate for a couple of hours.

2. Melt the butter in the pan. Put hearts into it and fry slightly.

3. Wipe the champignons with a damp sponge, clean the caps from the skin. Cut the mushrooms into thin plates and add to the hearts.

4. Pour in a little filtered water and simmer, stirring occasionally, for half an hour.

5. Add sour cream, stir and simmer for another ten minutes.

Recipe 8. Chicken hearts in sauce with vegetables


kg of chicken hearts;

fine salt;


tomato sauce - 100 g;


lemon-flavored pepper;

two celery stalks;

lean oil - 30 ml;

green bell pepper pod;

small bunch of basil.

Method of preparation

1. Carefully wash the vegetables. Onions and carrots cleaned from the skin. Celery stalks are crushed into small pieces, onion - diced, carrots are ground on a grater with large holes.

2. Put the vegetables in a preheated pan with butter and fry until soft.

3. We wash hearts, cut off vessels and excess fat from the top. Put in a pan with vegetables.

4. Free the green pepper from the stem, scrub the seeds and cut it into small cubes. Sent to the pan. Fill all the ingredients with water and simmer from the moment of boiling over low heat for about 15 minutes. Then add tomato sauce, salt and mix. Cooking dish for another hour and a half. 5. Rinse the basil, dry it and tear it into small pieces. Put in the pan. Served with boiled potatoes or spaghetti.

Recipe 9. Chicken Hearts in Soybean-Wine Sauce



150 g chicken hearts;

25 ml of vegetable oil;


30 g of ketchup;


100 ml of dry red wine;

Two cloves of garlic;

60 ml of soy sauce.

Method of preparation

1. Wash chicken hearts, cut off fat and vessels from the top.

2. Pour half the oil into the pan and fry the hearts in it, stirring constantly, over low heat.

3. Pour the other half of the oil into another pan and fry the peeled and chopped onions and carrots in it.

4. Peel garlic cloves, and cut into thin plates. Combine in a bowl soy sauce with wine. Add garlic, ketchup and mix. Pour sauce hearts, stir and simmer for five minutes. Put the fried vegetables to the hearts, twist the fire, cover with the lid and simmer until the hearts are soft.

Chicken Hearts in Sauce - Tips and Tricks

To make the chicken hearts prepare faster, make a cross-shaped incision on the pointed side.

Hearts in cream or sour cream will be especially tender.

Instead of tomato paste you can use juice or sauce.

When using soy sauce, try the dish to taste, and only after that salt, so as not to over-salt.

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