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Chicken Hearts with Carrots and Onions in Sour Cream
Tender chicken hearts braised with vegetables in an aromatic sour cream sauce. A hearty option for lunch or dinner.
Ingredients
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COMPONENT to taste
- to taste
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Method
Trim any excess fat and connective tissue from the hearts. Rinse them thoroughly under running water.
Grate the carrots on a box grater, and slice the onions into quarters or bite-sized pieces.
Heat vegetable oil in a skillet over medium-high heat. Sauté the onions and carrots for 5–7 minutes.
Add the chicken hearts, cover with a lid, and cook over medium heat for 15–20 minutes, stirring occasionally.
Season with salt and pepper to taste. Stir in the sour cream, mix well, and braise for another 10 minutes until cooked through.
Mince the garlic, add it to the skillet, and cook for 2–3 more minutes.
Remove from heat and serve the hearts hot with mashed potatoes, buckwheat, or another side of your choice.
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