Chicken hearts stewed with carrots and onions

Make chicken hearts stewed with carrots and onions for lunch. They will be soft and tender and will go well with any side dish.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 80 minutes

Ingredients

• Chicken hearts 800-900 g
• Onions 1 piece
• Carrots 1-2 pieces
• Vegetable oil 2 tbsp. spoons
• Water or chicken broth 350 ml
• Salt to taste
• Ground black pepper to taste
• Sour cream 2-3 tbsp. spoons
• Garlic 1-2 cloves
• Greens to taste

Cooking method

• Cut off excess fat from the hearts. Cut into halves or quarters. Rinse thoroughly under running water to remove blood clots as much as possible.

• Chop the onion into small pieces and grate the carrots on a coarse grater.

• Heat the oil in a skillet over medium heat and fry the hearts for 2-3 minutes. Add vegetables and cook together for 5-6 minutes.

• Pour water into the pan, add salt and pepper. Stir, cover and simmer for 30-40 minutes over low heat.

• Add sour cream and chopped garlic. Cook without a lid for another 10 minutes.

• Sprinkle the finished dish with chopped herbs.

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