I want to share with you a recipe for an appetizing and quite simple meat dish.
If you are not a fan of by-products, perhaps this photo recipe will help you change your mind. I suggest you cook chicken ventricles stewed in sour cream.
Such roast meat will be perfectly combined with any side dish: buckwheat, rice, potatoes in any form, pasta ... Even such a by-product as stomachs, which have a rather dense structure and can be harsh, are very tender and juicy in this dish.
Follow the step by step instructions and amazingly tasty results will not take long.
Chicken ventricles - 300 g
Carrots - 1 pc.
Onion - 1 pc.
Sour cream - 3-4 tbsp. l
Salt, pepper - to taste
Bay leaf - 1 pc.
Vegetable oil for frying.
Onions and carrots must be cleaned, washed, cut randomly. I cut them in small pieces.
Rinse the ventricles thoroughly, remove, where necessary, the rigid membrane from the inner wall and cut into small pieces.
In a frying pan in vegetable oil, lightly sprinkle onions and carrots.
Add the ventricles to vegetables, fry from all sides on medium heat, stirring occasionally. Liquid will be released when frying. Let the meat quench in it: reduce the fire and simmer under the lid. Add some water if the liquid is completely evaporated. Stew for about 30 minutes.
When the ventricles are drained, add sour cream.
We continue to cook chicken stomachs until soft on a small fire under the lid.
Serve hot with any side dish of your choice. Appetizing and very nourishing chicken ventricles stewed in sour cream are ready.
All to the table!
Cooking time - 50 minutes
Number of servings - 3
Per 100 g
B - 11.29
F - 3.79
Y - 3.25
Kcal - 92.71