Chicken hearts in sour cream
4 servings
30 minutes
Chicken hearts in sour cream is a fragrant and rich dish of Russian cuisine that combines the tenderness of offal with the velvety texture of sour cream sauce. This recipe has roots in traditional Russian village cooking, where accessible and hearty ingredients were used. Chicken hearts have a rich flavor that beautifully unfolds when combined with mushrooms, onions, and garlic. Sour cream adds softness and a gentle tang to the dish, making it particularly cozy. Serving it with creamy mashed potatoes enriched with nutmeg makes this dish perfect for a warm family dinner. It suits both everyday menus and cozy gatherings, reminding one of home traditions and soulful comfort.
1
Prepare all the ingredients.
2
Peel and chop the potatoes randomly. Boil in salted water until soft.
- Potato: 800 g
- Salt: to taste
3
While the potatoes are boiling, clean the chicken hearts from membranes and fat.
- Chicken hearts: 500 g
4
Slice the onion into thin strips and chop the garlic.
- Onion: 1 head
- Garlic: 1 clove
5
Wash and dry the mushrooms. Cut the mushrooms in half or quarters so that the pieces are the size of chicken hearts. If the mushrooms are very small, there is no need to cut them.
- Button mushrooms: 250 g
6
In a large skillet, heat vegetable and butter, fry chicken hearts until golden brown, lightly salt and pepper them. Then transfer them to a clean dish.
- Chicken hearts: 500 g
- Butter: 30 g
- Vegetable oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
7
In the same pan, sauté the onion until translucent, then add the garlic and sauté for another 30 seconds.
- Onion: 1 head
- Garlic: 1 clove
8
Add mushrooms to the pan and fry, stirring, for another 4-5 minutes.
- Button mushrooms: 250 g
9
Return the hearts to the pan, add sour cream, mix, and simmer together for another 3-5 minutes. Season with salt and pepper to taste.
- Chicken hearts: 500 g
- Sour cream 25% fat: 200 g
- Salt: to taste
- Ground black pepper: to taste
10
Drain the water from the cooked potatoes, add cream, and mash into a puree. Add salt, pepper, and nutmeg to taste.
- Cream: 150 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
11
Serve the hearts in sour cream with mashed potatoes, garnished with chopped parsley.
- Parsley: to taste
