Chicken hearts baked in the oven with potatoes. Chicken hearts with potatoes: recipes. Video: chicken hearts

Chicken hearts with sour cream - a dish with a fantastic taste. It has a meaty aroma, is very rich and satisfying. But at the same time, it is prepared simply and consists of affordable and cheap products. As it turns out, there are quite a few recipes for stewed chicken hearts with sour cream. The product can be combined with a wide variety of ingredients and you will always get a new dish.

Chicken hearts in sour cream - general cooking principles

Mechanical processing of hearts involves removing the tubes adjacent to the organ. In fact, they do not interfere and you can prepare the dish this way, but with them the food does not look attractive. After removing the hearts, you need to rinse them. You can cook it whole or chop it.

How to cut hearts:

Sour cream for stewing can be used in its pure form or diluted with water. Spices, sauces, garlic, tomato paste and other products can also be added to it. Onions, carrots, mushrooms, and potatoes are often added to the dish.

Hearts are prepared with sour cream on the stove, in the oven, or in a slow cooker. Usually the process takes a little time. On average, half an hour is enough for stewing and baking. But if other products are added or the preparation consists of several stages, then the process may take longer.

Recipe 1: Chicken hearts in sour cream with onions and carrots

An easy option for preparing chicken hearts in sour cream for lunch or dinner. The dish goes perfectly with various side dishes. If you need more sauce (for example, for cereal side dishes), you can add more sour cream or water.

800 grams of hearts;

100 grams of carrots;

5 spoons of sour cream;

1. Remove blood vessels from the hearts and, if necessary, fat. There is no need to chop, but if you wish, you can cut it into 2-4 parts.

2. Place in a frying pan with oil, cover and simmer for 15 minutes, turn the heat to low.

3. Separately, fry the onions and carrots and add them to the stewed hearts.

4. Add sour cream, spices, cover and simmer for another 10 minutes. You can add a little water.

5. Add dill, Bay leaf and turn it off.

Recipe 2: Chicken hearts stewed in sour cream with garlic and pepper

For the dish you will need bell peppers; it is better to use ripe, red or yellow color. But garlic will give chicken hearts in sour cream a special taste and spiciness.

120 grams of sour cream;

700 grams of hearts;

4 cloves of garlic;

1. Heat a piece of oil in a frying pan.

2. Fry the prepared hearts for 2-3 minutes, stir with a spatula.

3. Clean the insides of the peppers, cut them into cubes and add them to the frying pan. Cover and cook over low heat for a quarter of an hour. The pepper will give juice and the dish will simmer.

4. At this time, add chopped garlic to the sour cream; you can immediately add salt and any other spices.

5. Pour the sauce over the dish and simmer for another 10 minutes.

6. At this time, you need to wash the green onions and cut them.

7. Lay out the greens and you're done! There is no need to boil the onion; turn off the stove immediately. If the dish is prepared more than once, then it is better to put the greens not in the total mass, but directly in each plate.

Recipe 3: Chicken hearts in sour cream in the oven

To bake this dish of chicken hearts with sour cream, you will need a small but deep pan. The pieces should lie tightly to each other so as not to lose their juiciness or become too fried.

30 grams of butter;

150 grams of sour cream.

1. Peel the onions and cut them into cubes. Smaller ones are better.

2. Fry until golden color. It is better to take butter for this purpose.

3. While the onions are being prepared, the hearts need to be washed, cleaned of all unnecessary things and slightly dried. Then sprinkle with spices: salt, pepper, or you can simply use seasoning for chicken or kebab.

4. Mix the fried onions with the prepared liver and place in a greased form.

5. Cover the top generously with a layer of sour cream.

6. Set to bake for 40 minutes, maintaining the temperature at 180°C. If desired, sprinkle with grated cheese at the end and fry until crusty.

Recipe 4: Chicken hearts stewed in sour cream in pots

An amazing recipe for stewed chicken hearts in sour cream. It is also very simple and only takes 10 minutes of time. You just need to put the food in pots and put it in the oven for an hour.

400 grams of sour cream;

150 grams of water;

2 cloves of garlic;

1. Cut the peeled onion into thin half rings, carrots into strips or thin circles. Vegetables can be mixed together.

2. Prepare the hearts, wash, dry and remove the vessels.

3. Squeeze the garlic cloves into the sour cream, add water or broth, salt, and add spices.

4. Grease the inside of the pots with butter.

5. Layer vegetables and hearts. If you don’t have time, then just mix and add.

6. Fill the containers with the prepared sauce and send them to bake!

You can add a few potatoes to the same dish, which will immediately solve the issue with the side dish.

Recipe 5: Chicken hearts in sour cream with potatoes

A dish of chicken hearts in sour cream is prepared immediately with a side dish, which is very convenient. Baked in the oven under a golden cheese crust. You can cook beef heart in the same way, but you will need to cut it.

1 glass of sour cream;

130 grams of cheese;

1. Wash the hearts, put them in a colander and leave to drain excess liquid.

2. Peeled potatoes should be cut into 1.5x1.5 cm cubes.

3. Melt the butter, you can use any butter.

4. Chop the onion and fry for 2-3 minutes.

5. Dip the hearts in flour and add them to the onion, frying until a nice crust appears. Usually this does not take more than three minutes.

6. Combine the fried hearts with raw potatoes. But if you wish, you can also lightly fry it in a frying pan, the dish will be even tastier.

7. Sprinkle with spices, add sour cream and mix. It’s better to do this with your hands so that you can work through every piece.

8. Place everything in a greased pan and put it in the oven for half an hour.

9. Take it out, add grated cheese, and leave for another twenty minutes. Serve the dish hot.

Recipe 6: Chicken hearts stewed in sour cream with mushrooms

Dish of hearts with fresh champignons which is cooked on the stove in a casserole or deep frying pan. Ideal for garnishing mashed potatoes or boiled buckwheat.

0.5 kg champignons;

Oil and salt with pepper;

Greenery for decoration.

1. Soak the hearts in water in advance, remove all excess, dry and cut into 2 parts.

2. Cut the champignons into cubes the size of half a heart.

3. Chop the onion into half rings and fry until transparent. Add the mushrooms and cook until the liquid has completely evaporated.

4. As soon as all the moisture has evaporated and the champignons begin to fry, add the chopped hearts. Turn up the heat to maximum and fry everything together for 5 minutes.

5. Add salt, pepper and other seasonings to the pan to your taste. But do not overdo it, so as not to interrupt the mushroom aroma, which is where all the charm of this dish lies.

6. We dilute the sour cream with the same amount of warm water, pour it into the main dish, cover and simmer for 15 minutes.

7. At the end, taste for salt, add chopped herbs and you’re done!

Recipe 7: Chicken hearts in sour cream with tomato

This dish not only has a bright color, but also taste. It goes well with various side dishes, but is especially good with boiled rice. Instead of tomato paste, you can take pureed tomatoes, increasing the amount by 2 times.

500 grams of hearts;

80 grams of pasta;

150 grams of sour cream;

150 grams of water;

1 onion.

1. Peel the onion and fry for a minute in hot oil.

2. We wash the hearts, free them from the vessels and cut each in half, and then lengthwise into 4 parts. It should look like a straw.

3. Add the hearts to the onion and fry together for about 7 minutes. You can first roll them in a spoonful of flour, then the sauce will be thicker.

4. Mix the tomato with sour cream and water. Add spices and salt. You can beat the mixture with a whisk to make it more homogeneous.

5. Add the sauce, simmer for a quarter of an hour under the lid, without letting the dish boil actively.

6. Then throw chopped garlic under the lid and turn off the stove. You can add greens to the finished dish.

Recipe 8: Chicken hearts stewed in sour cream “For my beloved husband”

A dish with such a warm name is prepared with the addition of processed cheese. Combined with starch, it makes sour cream sauce thick saturated. We take any processed cheese, for example, “Druzhba”, “Yantar”, “Gorodskoy”.

700 g hearts;

150 grams of cheese;

100 grams of sour cream;

50 grams of butter;

2 cloves of garlic;

1. Wash the hearts. They can be cut or cooked whole, we do it at our discretion.

2. Place the offal in a frying pan with hot oil, fry for three minutes, then cover and simmer in its juice for 10 minutes.

3. Add onion cut into small cubes, fry in another frying pan, then transfer to the hearts.

4. Mix sour cream with 50 grams of water and starch, pour into a dish. Cook for another five minutes.

5. Add chopped or grated processed cheese, heat until dissolved in a piece. Season the dish with spices.

6. Add garlic and chopped dill. A fragrant dinner is ready not only for your beloved husband, but also for the whole family!

Chicken hearts stewed in sour cream - useful tips and tricks

To make the sauce in the dish thicker and richer, fried flour is added to it. But it can be done much simpler. Dip the prepared hearts in flour before frying. This will have a positive effect not only on the thickness of the sauce, but also on its taste.

Chicken hearts with potatoes are pre-fried chicken hearts stewed with potatoes, carrots, onions and spices in the oven. This dish can be prepared both in portioned pots and in a cauldron. If you cook hearts in pots, they will come out like they came out of the oven. Chicken hearts with potatoes are very easy to prepare, and the result is tender, melt-in-your-mouth hearts with the taste of your favorite spices.

Ingredients (for 2 pots):

Chicken hearts – 500 g
Potatoes – 4-5 pcs.
Onion – 1 pc.
Carrots – 1 piece (if large, then half is enough)
Mayonnaise – 1 tbsp. spoon
Salt - to taste (about 1 teaspoon)
Ground pepper - to taste
Spices - to taste (I added dried dill, parsley, oregano and basil)

Preparation:

Wash the chicken hearts and remove all excess.
Heat a little vegetable oil in a frying pan and fry the hearts for 5 minutes over high heat until the color changes. This way all the juices will be sealed inside and the hearts will remain juicy when stewing/simmering.
Peel the potatoes and cut into small cubes.
Wash the carrots, peel and grate on a coarse grater. Place the carrots in the same bowl as the potatoes.
Peel the onion and cut into small cubes.
Place the fried hearts there.
Add salt, pepper and spices.
Mix all ingredients thoroughly.
Grease the bottom of the pots/cauldron with mayonnaise.
Place the mixture of chicken gizzards and potatoes into the pots and add a little water (about 1/5 cup each, no more). Do not fill the pots to the top, otherwise when they boil, the liquid will spill out of them and stain the oven.
Place the pots in a cold oven. The oven must be heated with the pots already placed in it, otherwise they may burst. Simmer chicken hearts with potatoes at 180 degrees for one hour.
The hearts are ready, serve them hot as a separate dish. You can serve the hearts directly in pots, but it is better to transfer them to a plate, since one pot produces a fairly large portion.

Chicken hearts with potatoes are an excellent culinary duet, which during the stewing process turns into a quite satisfying, tasty and, at the same time, delicious dish. The dish is prepared very simply and quickly, but the result exceeds all expectations! An excellent choice for serving for a family lunch or dinner.
The recipe below shows the basic method of preparing this dish with a basic set of ingredients. But you, at your discretion, can add mushrooms, garlic, fresh tomatoes or sour cream to it. And then the dish will sparkle with completely different flavors! Try it and perhaps soon you will have a new signature dish.

Ingredients

chicken hearts - 500 g;
potatoes - 600 g;
Bulgarian onion – 1-2 pcs.;
drinking water – 1 tbsp.;
mayonnaise (can be replaced with sour cream) – 2 tbsp;
fresh herbs;
table salt;
khmeli-suneli;
ground black pepper.

Preparation

Chop the onions into arbitrary cubes and then fry until translucent with the addition of a small amount of vegetable oil. To ensure that the onions are fried evenly and do not burn, it is best to use a thick-walled frying pan, or even a cast iron frying pan.

Prepare the chicken hearts. If they were previously frozen, defrost them. Trim off any existing vessels and fat. But you can leave the fat at your discretion; it will not spoil the dish. Next, the hearts must be cut lengthwise into two halves, and then rinsed thoroughly, getting rid of blood clots and dried with paper kitchen towels to remove excess moisture. If this is not done, an appetizing golden brown crust will not appear during the frying process.
Add the processed hearts to the pan with the frying onions.

Fry the onions with hearts for 3-5 minutes. During this time, the hearts should be covered with a beautiful, appetizing crust. After this, add diced potatoes and mayonnaise or sour cream.
Please note that the size of the cut potatoes should match the size of the cut hearts. This method of chopping will allow the ingredients to cook evenly.

Season the dish with salt, freshly ground black pepper and a pinch of suneli hops.

Mix the ingredients thoroughly, then add water until it almost completely covers the potato tubers. If you want to give the finished dish a rich, creamy taste, add a piece at this stage butter(about 30-40 g).

Cover the pan with a lid and simmer the dish until cooked. This process will take you 30-35 minutes. During stewing, the ingredients will need to be stirred 1-2 times.

2-3 minutes before the end of cooking, sprinkle the dish with chopped fresh herbs.

Stewed chicken hearts with potatoes are served hot, supplemented with fresh vegetables or pickles, depending on the season. Hearts, with this method cooked, they turn out incredibly soft, tender and juicy.
Enjoy your meal!

From by-products, which include liver and hearts, you can prepare delicious dishes. And those who claim that they are tasteless simply prepared them incorrectly. Below you will find recipes for preparing chicken hearts with potatoes.

Hearts with potatoes in a slow cooker

Ingredients:

potatoes – 0.5 kg;
chicken hearts – 400 g;
carrots – 150 g;
onion – 100 g;
butter – 30 g;
salt, spices - to taste;
water – 2 multi-glasses.

Preparation

We clean and wash the hearts. Peel and wash potatoes, carrots and onions cold water. Cut the potatoes into medium-sized cubes. Chop carrots and onions. Place potatoes on the bottom of the multicooker, then hearts, carrots and then onions, spices and butter. Salt and fill with water. If desired, you can also use cream or milk instead of water - the taste will only become more delicate. Select the “Extinguishing” program on the display and time - 1 hour. At the end of this program, turn on the “Baking” mode and the time is 20 minutes. Mix chicken hearts with potatoes and serve hot.

Chicken hearts stewed with potatoes

Ingredients:

medium size potatoes – 7 pcs.;
chicken hearts – 500 g;
– 30 g;
large onion – 1 pc.;
large carrots – 1 pc.;
salt, ground black pepper - to taste;
hard cheese – 100 g;
garlic – 3-4 cloves;
vegetable oil;
greenery.

Preparation

First, prepare the vegetables: cut the onion into half rings, and cut the carrots into strips. Chop the garlic. Cut the potatoes into cubes. We wash the chicken hearts under cool water, remove the vessels and excess fat. Place them in a frying pan with heated vegetable oil. When the liquid released by the hearts has evaporated, salt them and add carrots and onions. Continue frying the hearts for about 5 minutes, and then add tomato paste and potatoes. Pour in enough water to cover the food and after boiling, add spices and salt. Cover the pan with a lid and simmer over medium heat for 20 minutes. If you want the potatoes to become more boiled, then increase the cooking time. At the end, sprinkle everything with grated cheese and herbs, cover the pan with a lid and let it brew for 10 minutes, and then serve.

Fried potatoes with hearts

Ingredients:

chicken hearts – 700 g;
potatoes – 700 g;
garlic – 3 cloves;
onion– 100 g;
vegetable oil – 120 ml;
water – 100 ml;
salt, ground black pepper, ground coriander.

Preparation

We wash the chicken hearts and put them in boiling water, boil for 15 minutes. Cut the onion into half rings. Peel the potatoes and cut them into slices. Fry the hearts with onions until golden brown. Then add salt, season with spices, mix and cook for 5 minutes. Then add water, cover the heat and simmer for about 20 minutes. Now add the potatoes and fry until they are ready. Chicken hearts fried with potatoes, served with vegetable salad.

Potatoes with hearts in a pot

Ingredients:

Preparation

Chop the onion and carrots and fry them until soft. Separately, fry the chopped champignons until the moisture comes out of them. Now fry the hearts with pepper and salt for about 20 minutes. Place chopped potatoes on the bottom of the pots, add salt and put a little butter on top, then place mushrooms and chicken hearts, which we sprinkle with your favorite spices. A mixture of basil, oregano and savory goes well with them. We put it on top vegetable stew and pour in the cream until about the middle of the pot. Sprinkle with cheese and cook at 220°C for 30 minutes.

Many young housewives, purchasing food for their family, completely in vain avoid the shelves on which poultry offal is placed. In fact, these offal go well with almost any vegetable and are ideal for preparing hearty and healthy lunches. Today's publication presents an interesting selection simple recipes chicken hearts with potatoes.

Basic option

We invite you to pay attention to one of the most simple dishes, which can be made from bird giblets. It contains a minimum of ingredients, and the process itself does not take too much time and effort. To prepare such a dinner, you will need:

Half a kilo of chicken hearts.
4 medium potatoes.
Large onion.
Salt, water and aromatic spices.

This recipe for chicken hearts and potatoes allows for the use of both fresh and frozen giblets. In the second case, the offal will first have to be kept on the refrigerator shelf so that it has time to thaw. After that, it is washed, placed in a thick-walled frying pan, filled with half a glass of water and sent to the stove. After about fifteen minutes, add finely chopped potatoes, salt and seasonings to the same bowl. All this is simmered on the lowest heat until all the ingredients are completely cooked. Shortly before the completion of heat treatment, add chopped onions to a common frying pan.

Option with tomatoes

The recipe below for stewed chicken hearts with potatoes and vegetables will certainly interest those who love to eat delicious food. The dish prepared using it has a pleasant aroma and extraordinary juiciness. To make a dinner like this you will need:

750 grams of chicken hearts.
Large onion.
800 grams of potatoes.
Medium carrot.
300 grams of tomatoes.
A teaspoon of sugar.
A couple of cloves of garlic.
1.5 teaspoons of meat seasoning.
Vegetable and butter.

This recipe for chicken hearts with potatoes is extremely simple. Therefore, any beginner can easily handle its playback. The washed bird giblets are poured with cold water and left for at least half an hour. Then they are rinsed under the tap, dried and fried in an oiled frying pan. As soon as they lighten, add a little water to them and simmer under the lid for fifteen minutes. After this, they are served with a pre-prepared sauce consisting of fried onions, carrots, grated tomatoes and sugar. Sliced potatoes, salt and seasonings are also placed there. All this is simmered over low heat for forty minutes. Shortly before the process is completed, crushed garlic and a tablespoon of butter are added to a common bowl.

Option with sour cream

This recipe for chicken hearts with potatoes will surely appeal to lovers of simple and satisfying food. A dish prepared using it is not only surprisingly tasty, but also quite nutritious. To make a lunch like this, you will need:

A kilo of chicken hearts.
10 potatoes.
¼ young zucchini.
Large onion.
3 cloves of garlic.
Carrot.
100 grams of sour cream.
Salt and vegetable oil.

This recipe for chicken hearts with potatoes in sour cream involves pre-frying the giblets. First they are washed, dried and only then sent to an oiled frying pan. After twenty minutes, add grated carrots, chopped onions and chopped garlic. After a quarter of an hour, sour cream, potatoes and zucchini are placed in a common bowl. All this is salted, poured with a small amount of water and simmered under the lid until all the ingredients are completely cooked.

Option with mushrooms and cheese

This is one of the most interesting recipes for chicken hearts with potatoes (photos of similar dishes can be found in today’s publication). It involves the use of portioned ceramic pots in which you can not only cook, but also serve the roast. To make this treat, you will need:

700 grams of chicken hearts.
A couple of bulbs.
2 carrots.
5 potatoes.
200 milliliters of 10% cream.
100 grams of hard cheese.
A teaspoon of starch.
60 grams of dried mushrooms.
Salt, aromatic seasonings and vegetable oil.

Process description

Peeled onions are cut into small cubes and then fried in a small amount of heated vegetable fat. As soon as it acquires a golden hue, add grated carrots and continue to sauté. In a separate frying pan, the washed poultry giblets are fried and placed in portioned pots.

Sautéed onions and carrots are placed on top and the whole thing is covered with a layer of potatoes. Then pre-steamed mushrooms are added to the pots. All this is poured with a mixture of starch, cream, salt and spices, and then sprinkled with grated cheese, covered with a lid and put in the oven. Cook chicken hearts with potatoes and dried mushrooms at a temperature of two hundred degrees for thirty minutes. Shortly before the process is completed, remove the lids from the pots so that their contents have time to brown.