Chicken hearts stewed in sour cream.

• Onion (100g) 1 piece.
• Garlic cloves 2 pieces.
• Vegetable oil 20ml
• Heart chicken 600g
• Sour cream 100g
½ teaspoon salt •
• Black pepper ½ tsp
• Basmati rice 200 g
• Butter 20 g
• A mixture of dried herbs of Provence 1 tsp

1) Slice the onion and garlic is not too large and sauté in a little oil until transparent, giving fry
2) Chicken hearts rinse in cold water, cut off the excess fat and blood vessels (if any) and place in the pan.
Cook over medium heat, stirring occasionally, until hearts will not lose a pink tinge
3) Add the sour cream, salt and pepper. Stir, reduce heat and simmer, covered for 25-30 minutes.
While stewed hearts, you can cook rice for garnish and season it with butter.
4) When hearts are tender, remove the lid and let the liquid evaporate a little. Here you can add dried herbs.
5) In order to supply rice should be put in a deep plate layer 1.5-2 cm (Fig should follow the shape of the plates), resulting in deepening put hearts together with the sauce.
Vegetables are a great addition to this dish


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