Chicken hearts with potatoes. Rationally and tasty: chicken hearts with potatoes. In creamy sauce

Stewed potatoes with chicken hearts will turn out especially tasty if you use only fresh chilled offal. Place them in a colander and rinse thoroughly under running water. Cut in half, remove blood clots and cut off excess fat and blood vessels. Rinse well again and let the water drain.

Before stewing chicken hearts with potatoes, we will fry the offal. Pour sunflower oil into a heavy-bottomed pot or frying pan and heat well. Add chicken hearts. Stir fry over moderate heat until light golden brown. During the frying process, juice will stand out, which should evaporate.

Peel the onion, cut into half rings or cubes. Grate the carrot on a coarse grater. Add both ingredients to the fried hearts. Stir and simmer over low heat for 7-10 minutes, stirring occasionally with a spatula.

Add homemade horseradish seasoning and green adjika to the fried mass. Instead, you can take tomato paste or ketchup. And there are a lot of spices in adjika, such as suneli hops, garlic, hot peppers. If you do not have adjika, add the spices that suit your taste. Stir and heat on fire for 2-3 minutes.

Peel the potatoes, rinse in running water, cut into arbitrary pieces. Add to the skillet with the rest of the ingredients.

Immediately pour about 500 ml of hot water, salt and pepper to taste, add bay leaf. Stir, cover and simmer over low heat for 20-30 minutes, until all ingredients are cooked. Periodically stir the potatoes stewed with chicken hearts, try for readiness.

If using a slow cooker, cook according to the instructions. If you cook in the oven, put all the fried ingredients in a convenient heat-resistant form, pour water, season with spices and put in a hot oven for 30-40 minutes at a temperature of 180 degrees.

Delicious appetizing chicken hearts with potatoes are ready. They can be consumed immediately after stewing. Sprinkle with chopped herbs before serving.

Rinse chicken hearts under running water.

Then cut off excess vessels and cut chicken hearts into two parts, rinse from blood clots.

Pour 2 tablespoons of vegetable oil into the pan, put chicken hearts and fry them over high heat for 5 minutes, stirring occasionally.

Transfer the hearts to the bottom of a heat-resistant form and lightly salt.

Peel the onion, cut into thin half rings. Pour a little oil into the pan, add the onion and fry it until golden brown over medium heat.

Peel the carrots, grate on a coarse grater and put in a pan with the fried onions.

Fry the carrots and onions for 5-7 minutes, stirring, then put the fried vegetables on top of the hearts and smooth.

Peeled potatoes cut into medium cubes, put in a mold on top of the fried vegetables.

Salt potatoes and add spices for potatoes.

To prepare the filling, peel the garlic, pass through a press. In a separate bowl, combine garlic with cheese, grated on a coarse grater.

Then add sour cream, mayonnaise and mustard to cheese with garlic.

To stir thoroughly.

Spread the resulting mass in an even layer on the potatoes.

Give preference not to frozen, but to chilled offal. When buying, pay attention to the color and structure. Fresh chicken hearts should be dense, elastic and smooth. Their color is dark red, closer to burgundy. A bluish tint, looseness, yellow spots or white coating are a reason to refuse a purchase.
Handle offal carefully. Blood clots may remain inside the hearts. To remove them, cut each heart lengthwise and open it like a book. Clean out the blood with a knife or fingers. Rinse thoroughly under cool running water. Trim films, fat and vessels. They are edible, but can adversely affect the taste of the dish.
Chicken hearts are muscles, and quite tough. To soften, you can soak them for 40-60 minutes in milk before cooking.
Whole chicken hearts are boiled for 30 minutes, chopped - about 20. Ten minutes of cooking is enough. Boil a pot of water, throw in the hearts and let it simmer for 2-3 minutes. Drain in a colander and refill with water. So that the liquid barely covers the hearts. Salt and cook until done. Skim off foam if formed.
Fry chicken hearts in butter or a mixture of vegetable and butter - so tender. And better under the lid: the steam from it will settle into the pan and prevent the hearts from drying out.

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An easy-to-prepare dish for offal lovers.

Ingredients

1 kg of chicken hearts;
3 large onions;
1 tablespoon of sunflower oil;
50 g butter;
salt, ground black pepper and other spices - to taste.

Cooking

Cut the prepared hearts in half. Boil them or soak them in milk.

Cut the onion into half rings. Lubricate the pan with sunflower oil, then add butter, melt. Fry the onion until half cooked. Add boiled hearts to it, mix. After 5-7 minutes, when the hearts begin to release water, salt, pepper and add other spices to taste. This will enhance the release of moisture.

Cover and fry for 20-25 minutes. Stir occasionally. Serve with your favorite side dish.

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Juicy, with a pleasant creamy taste. They go well with buckwheat, rice, mashed potatoes and others. Cream can be used instead of sour cream.

Ingredients

2 large onions;
50 g butter;
700 g chicken hearts;
1 cup + 2 tablespoons of water;
2 tablespoons of flour;
100 g sour cream;

Cooking

Peel and dice the onion. Heat up a pan with sunflower oil. Then add butter to it. Fry the onion until half cooked.

Prepare hearts: rinse, cut off excess. If the offal is large, cut in half. Send them to the onion, fry until crusty - 5-7 minutes. Pour in a glass of water, salt and pepper to taste. Cover with a lid, simmer for about half an hour over low heat.

Dilute the flour in a small amount of water so that there are no lumps. Pour this mixture into the hearts, let it thicken a little and add sour cream. Stir and simmer for another 5-10 minutes.

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Moderately spicy, with a bright tomato aftertaste. Perfectly combined with pasta and boiled rice.

Ingredients

1 onion;
1 carrot;
2 tablespoons of sunflower oil;
50 g butter;
500 g chicken hearts;
2 tomatoes;
½ cup chicken broth;
3 tablespoons of tomato paste;
2 cloves of garlic;
bunch of parsley.

Cooking

Fry onions and carrots in sunflower oil. Then add butter and chicken hearts prepared for frying. Cook for 10-15 minutes. Add coarsely chopped tomatoes and fry for another 5-7 minutes.

Ingredients

200 g chicken hearts;
100 g of champignons;
2 tablespoons of sunflower oil;
100 g canned white beans;
100 g of carrots in Korean;
50 g crackers;
2 tablespoons of mayonnaise;
salt and black ground pepper - to taste.

Cooking

Boil processed chicken hearts. Do not forget to remove the foam and salt at the very end. When cool, cut into small cubes or rings. Fry chopped mushrooms in sunflower oil.

Combine all the ingredients: hearts, mushrooms, carrots, beans and croutons. Salt and pepper, season with mayonnaise.

Elena 19.04.2019 13 642

We continue our acquaintance with offal dishes. The site already has a liver, now we will cook chicken hearts with potatoes. Gourmets appreciate this type of giblets for its soft structure, pleasant delicate taste.

Due to the beneficial substances that make up their composition, the minimum content of fat and hard veins, they are classified as the first category of by-products.

Nutritionists recommend including this type of giblets in the diet of people who lead an active lifestyle, patients with diseases of the heart, nervous system, pregnant women and children. Low calorie content (155 kcal per 100 g) makes this product useful for dietary nutrition and suitable for those who watch their weight.

But to get the maximum benefit, you need to use a fresh product. Be sure to pay attention to the appearance.

Fresh chicken hearts have a smooth, moist surface, an even burgundy color without spots or inclusions. Since this is a muscle, they should feel elastic to the touch.

Chicken hearts with potatoes in the oven

In this recipe, everything is very harmoniously combined with each other - the main ingredients are complemented by cream and cheese. The dish turns out to be very tasty, it can be safely served even on the festive table.

Ingredients:

potatoes - 8-10 pcs.
chicken hearts - 600 gr.
onion -1 pc.
champagne - 1 tbsp. (white wine or water)
vegetable oil for frying

Sauce:

cream 10% - 400 gr.
mustard - 2 tsp
salt, oregano, pepper, paprika

Step by step recipe description:

Peel the onion, cut a quarter into rings, fry in vegetable oil until golden brown, remove from heat, transfer to a plate.
Wash the hearts under running water, put them on a paper towel for a few minutes to remove excess moisture. Cut them into rings. Pour vegetable oil into a frying pan, heat it up, put the chopped offal and start frying them over medium heat.
While they are frying, prepare the sauce. Pour the cream into a bowl, add salt, pepper, oregano, paprika, mustard to them, mix it all with a whisk.
Salt the fried hearts, pour in the champagne, put the fried onions, mix, cover and simmer for 7 minutes. If there is no champagne, you can add white wine or plain water.
Wash the potatoes, peel, cut into 4 parts, and then cut into thin slices. Put the chopped root vegetable into a baking dish, salt it, then add the giblets with onions, pour over the sauce, mix everything well.
Cover the form with foil, put in the oven. Bake at a temperature of 200 degrees for 40-50 minutes. Then remove the foil, cover with grated cheese.
Place back in the oven and bake at the same temperature for about 10 minutes. The readiness of the dish can be determined by the appetizing golden cheese crust.

When buying not frozen, but chilled products, it is easier to check for freshness. But it is important to know that chilled chicken hearts can be stored for 48 hours from the date of production.

Step-by-step recipe for chicken hearts with potatoes in a slow cooker

Now the multicooker has become an indispensable assistant and "friend" in the kitchen for many housewives. It is very convenient to use, in addition, it saves time. You just need to put the right ingredients in the bowl, set the time and, going about your business, wait for the dish to be ready. Food cooked in a slow cooker is not inferior in taste to cooked on the stove or in the oven.

Required products:

potatoes - 1 kg.
chicken hearts - 500 gr.
onion - 1 pc. medium size
carrots - 1 pc. large size
dried dill or parsley (you can do both) - to taste
salt to taste
sunflower or olive oil

How to cook:

You can serve it on the table and delight your loved ones with a delicious appetizing dish. Despite the ease and simplicity of preparation, it turns out very tasty!

If you will be using frozen food, do not use a microwave oven or warm water to defrost. It is better to defrost in a natural way if you want to get a healthy and tasty dish.

Stewed hearts with potatoes in a pan

Not everyone has a slow cooker at home, but even without it, you can quickly and tasty feed your household. This recipe is just from this series, the ingredients are available, the cooking method is simple, even those who do not have great culinary skills will cope with such a dish.

Ingredients:

chicken hearts - 500 gr.
potatoes - 600 gr.
onion - 1 pc.
water - 1 tbsp.
sour cream - 2 tbsp. l.
salt, ground black pepper, suneli hops, fresh herbs

Recipe:

Sometimes it happens that raw hearts in the light cast a greenish color. But do not rush to classify them as a spoiled product. This happens if bile accidentally spreads during processing of a chicken carcass. So that the dish does not taste bitter, pour the offal for 30 minutes with water, adding a little vinegar or lemon juice, then rinse under running water and you can cook.

Chicken hearts in pots with vegetables

Dishes cooked in pots resemble the food that our ancestors cooked in a Russian oven. Ceramics is a natural material that allows you to maintain the desired temperature inside the dishes. Products languish under the lid in their own juice, which makes the dish healthy, fragrant, with a rich taste.

Chicken hearts can also be cooked in pots. In addition to potatoes, we will add onions, carrots and bell peppers. This will make the dish juicy and tasty.

Ingredients for 4 pots:

chicken hearts - 500 gr.
potatoes - 4 pcs.
carrots - 1 pc.
bell pepper - 1 pc.
onion - 1 pc.
sour cream - 4 tbsp. l.
vegetable oil
salt, pepper to taste

How to do:

Video on how to cook hearts with potatoes according to Lazerson

It is always interesting to watch how professional chefs cook. In the process of cooking, they willingly share various secrets. Watch the video from Ilya Lazerson with his recipe for chicken hearts with potatoes.

Recipe for delicious chicken hearts with potatoes, beans and mushrooms

The dish is rich in composition, because in addition to the main components, mushrooms and beans are added. It is also preparing a rather spicy and spicy marinade for hearts, but the spiciness can be adjusted to your liking. For example, instead of spicy adjika, put ketchup, replace red hot pepper with other spices.

Required products:

young potatoes - 6 pcs. medium size
hearts - 500-600 gr.
onion - 2 pcs. medium size
champignons - 150-200 gr.
bell pepper - 1 pc.
canned beans - 1 can
garlic - 6 cloves
Teriyaki sauce - 1 tbsp. l.
ginger

Marinade:

spicy adjika - 1 tbsp. l.
mustard - 1 tbsp. l.
soy sauce - 2 tbsp. l.
ground red pepper, salt to taste

Cooking method:

I am sure that the housewives will find application for the proposed recipes for chicken hearts with potatoes. These dishes are easy to prepare, they are tasty, healthy and will add new colors to your diet.

Bon appetit!

Chicken hearts are a type of offal that is very popular in the preparation of various dishes. What can be cooked from chicken hearts? They are stewed, fried, boiled, used for first courses, included in salads. How to cook chicken hearts will be described below using several delicious recipes as an example.

Chicken hearts are very tender in sour cream sauce. This recipe can be called one of the simplest and most popular used to prepare this offal.

onion - 1;
carrot - 1;
sour cream 10-15% - 2 table. l.;
onion feathers - 20 gr;
olive oil. - 1 table. l.;
salt, pepper, turmeric;
chicken hearts - 500 gr.

We thoroughly wash the hearts, you can cut off excess fat and blood vessels. We clean the onion and cut it into small cubes / quarters of rings, as you like. We heat the oil in a saucepan, put the onion in it and pass it for several minutes. When the pieces become slightly transparent, add hearts to them. Mix with onions and leave to stew under the lid for a quarter of an hour.

In the meantime, we clean and wash the carrots, cut them into thin sticks no more than 3 cm long and after the allotted time we spread them to the hearts. Stir and let simmer for a couple more minutes. Meanwhile, mix sour cream with spices and salt. If you like liquid gravy, you can add a little water, bringing the mass to the desired consistency. Pour the contents of the saucepan with sauce, mix and simmer over low heat for 5-7 minutes. Before serving, sprinkle the dish with chopped green onions.

Chicken hearts with sour cream are most often served with mashed potatoes or pasta.

On a note. Before buying, be sure to check the expiration date of the product.

In creamy sauce

Creamy sauce makes the dish even more tender than in the recipe with sour cream.

The principle of preparation is almost the same:

hearts - 600 gr;
bulb;
carrot;
salt;
cream 10-15% - 200 gr;
DC oil;
water - ½ stack.

We wash the hearts under running water, leave to drain in a colander. Meanwhile, clean the vegetables and cut into thin strips. Carrots can be grated.

Heat the oil and fry the hearts until the liquid has completely evaporated. Periodically, they need to be stirred for uniform heat treatment - approximately 20-25 minutes. Add salt and spices, mix everything well, pour vegetables and fry for another five minutes.

In a glass, mix the cream with salt, pour the mixture over the hearts and simmer under the lid for about 10 minutes. Let it brew for a few minutes, then serve with a side dish of vegetables or mashed potatoes.

Soft chicken hearts with onions in a pan

Tender and soft chicken hearts in a pan can be cooked in just half an hour and served with any side dish.

Based on 2-3 servings, you will need the following amount of products:

hearts - 500 gr;
onion - 1 large;
fast. oil;
spices "For chicken" or "Universal";
a few sprigs of fresh dill.

As a rule, the remains of blood vessels and fat are cut off from chicken hearts. A little fat can be left to make the dish more juicy. Some housewives cut the hearts lengthwise and wash out the remaining blood. Let it drain a little in a colander.

Peel the onion and cut into thin half rings.

Pour a little oil into the pan, put the hearts and onions, sprinkle evenly with spices and salt, mix. Cover and leave for a third of an hour, then mix well and leave for another 15-20 minutes under the lid.

Sprinkle with fresh chopped dill before serving. Hearts are served as an appetizer for beer (if you use hot spices in cooking), they also go well with side dishes of potatoes and rice.

On a note. To get the softest and most tender hearts, boil them in lightly salted water for 10 minutes after the water starts to boil before frying.

Heart Roast with Mushrooms

hearts - 1 kg;
potato
onion - 1 medium;
carrots - 1-2;
garlic - 1 head;
prunes - 7-9 units;
paprika - 1 tsp;
dried dill - 1-2 tsp;
salt - 2 tsp

Rinse and clean the hearts (optional).

We clean and rinse vegetables. We cut the onion into half rings, carrots into quarters of rings. We cut garlic cloves into slices, and prunes into small cubes. Mix everything with hearts, season and salt. Mix everything thoroughly.

Separately cut the potatoes into cubes, lay out in portioned pots. Cubes can be cut into large pieces.

Let the oven heat up to 180 degrees.

Spread the mixture of vegetables and hearts on top of the potatoes. Pour a third of a glass of boiling water into each, cover with lids and send to the oven for an hour.

In a slow cooker

Cooking chicken hearts in a slow cooker simplifies the whole process a little - you don’t need to constantly stand near the dish, stir, and monitor its preparation.

The process of preparing products is little different from the usual:

We wash the hearts well.
We clean the vegetables, finely chop the onion, three carrots on a coarse grater.
We put everything in a multicooker bowl, salt, add some favorite spices, mix.
We select the “Stew” or “Soup” program, set the timer for 45 minutes.

After cooking is finished, you can immediately serve it to the table.

Salad with chicken hearts

A very simple and incredibly tasty salad can be prepared on the basis of hearts.

For this you will need:

hearts - 500 gr;
eggs - 3-4 units;
cucumbers (fresh or pickled according to your own preference) - 2;
canned corn. - 1 bank;
a bunch of greens;
mayonnaise - 250 gr;
salt pepper.

We wash the hearts, rid them of fat and boil them in salted water. You can add bay leaf for flavor. After boiling, cook for 20 minutes. After we recline in a colander.

While the hearts are boiling, set the eggs to boil. My cucumbers and cut into small cubes. Do the same with boiled eggs. Let the hearts cool a little and cut into rings or cubes - as you like. We combine everything in a salad bowl, add corn, mayonnaise, salt and pepper. We mix. Wash greens, chop, sprinkle on top before serving.

Stew in tomato sauce

hearts - 500-600 gr;
carrot - 1 large;
onion - 1 medium;
tomato paste - 150-250 ml (adjust to taste);
salt, dry adjika, ground pepper.

We clean onions and carrots. We cut the onion into half rings, three carrots. Fry in oil for a few minutes. Add spices and salt.

You will need the following list of products:

hearts - 1 kg;
salt pepper;
soy sauce - 6 table. l.;
honey - 2 table. l.;
balsamic / table vinegar - 3 table. l.

Rinse the hearts, clean if necessary, put them in one deep container, in which it will be convenient to pickle the product. Add honey and spices, as well as the rest of the ingredients of the recipe and mix well with your hands. Leave to marinate for 1-1.5 hours.

We string pickled hearts on wooden skewers, piercing perpendicularly, alternating the wide and narrow parts of the hearts so that they sit tightly. We place them on a baking dish, into which we pour the rest of the marinade and 2-3 cups of water. Preheat the oven to 180 degrees. and bake the hearts for 10-15 minutes, then turn the skewers over and continue cooking for another quarter of an hour.

On a note. Pickled hearts can be stored in the refrigerator for a day.

In soy sauce with garlic

Soy sauce with garlic gives a piquant taste to chicken hearts.

We offer the following recipe for this product:

hearts - 500 gr;
soy sauce - 5 table. l.;
garlic - 1 large head;
tomato. pasta - 2 table. l.;
sour cream - 5 table. l.;
salt;
spices;
small bow.

Prepare the marinade: pass the garlic through a press, mix with sauce and spices.

Wash the hearts, peel and marinate in the marinade for half an hour. It is recommended to set oppression on top so that all hearts are completely covered with marinade.

While the offal is marinating, chop the onion and fry for a few minutes. Then put the hearts to the onion along with the marinade and simmer for about 15 minutes. Next, put the mixture of sour cream and pasta, mix well and simmer under the lid for another quarter of an hour.