Greetings all visitors!

Today I decided to prepare something delicious, but not everyday, but I also want to do not spend a lot of time at the stove. He opted on hot chicken hearts. Such a dish, I am preparing rarely, mainly using for the preparation of hot pork, today it decided to prepare it with chicken hearts for diversity.

I want to immediately notice that I am preparing a lot at once, because I have a big family. If necessary, you can simply reduce the number of products twice.

Let us turn to our recipe.
All that we need you see in the photos just below: directly chicken hearts, potatoes, onion, carrots, tomato, vegetable oil for frying, salt and a little fresh greenery. And also suitable for this case of seasoning, I stopped on two of them - this is "seasoning for chicken" and seasoning "Curry", which will give the dish with a beautiful color and easy sharpness, due to the curkum that is part of it. You can use other seasonings that are available or do without them. But, if I do not add ready-made seasonings, I will definitely use black ground pepper in cooking, it's so suits me and you can do the same way.

First, prepare the main products that we need.

The most costly time to prepare chicken hearts. We remove the film from them if it is available, cut in half and thoroughly rinse that there were no blood clots inside.

Now clean and wash the potatoes.

The onions are clean and cut not finely.

Carrot clean, mine and squeeze on a large grater.

Our basic preparations are finished. Now we pour vegetable oil in the pan and put on fire. When the oil heats ups, send chicken hearts there and fry from all sides to a crust. It takes a few minutes.

Then add chopped onions there.

We send a marrow marked on the grater.

We add salt and seasonings to taste, mix.

We pour a glass of water in the frying pan and cotton on slow fire for 10 minutes.

At this time, we prepare tomato and fresh greens.

Tomato is mine and cut into small cubes.

Green onions and dill we rinse with flowing water and cut finely.

Chicken Hearts A little extinguished, now add chopped tomato to them.

And cooked potatoes.

We gently mix and leave to stew on slow heat until potatoes are ready.

After about 15-20 minutes, when potatoes will be practically ready to add chopped greens.
My dish volume is large enough if you have a small frying pan, then the potatoes will prepare faster.

Gently mix and in a few minutes turn off the fire.

We close the lid and let us draw our finished dish within 10 minutes.

Our fragrant and delicious roast with chicken hearts is ready. We break into the portion plates and apply to the table.

I hope this recipe you liked and someday it would come in handy to please the surrounding delicious lunch or dinner, because dishes prepared from different sub-products are very tasty and accurately deserve attention.

Bon Appetit everyone!

Time for preparing: PT01H00m 1 h.

Elena 19.04.2019 13 642

We continue to get acquainted with the dishes from the sub-products. The site is already there, liver, now we will prepare chicken hearts with potatoes. Gourmets appreciate this type of funerals for a soft structure, a pleasant delicate taste.

Thanks to the useful substances that are included in their composition, the minimum content of fat and rigid lives are related to the first category of offal.

Nutritionists are recommended to include this type of funerals in the diet to people leading an active lifestyle, patients with heart diseases, nervous systemPregnant women and children. Low caloric content (155 kcal per 100 gr.) Makes this product useful for dietary food and is suitable for those who follow their weight.

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

Fresh chicken hearts smooth, wet surface, smooth burgundy color without spots and enclosures. Since this is a muscle, they should be 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 is very tasty, it can be safely served even on a festive table.

Ingredients:

• potatoes - 8-10 pcs.
• chicken hearts - 600 grams.
• onion on-1 pcs.
• champagne - 1 tbsp. (White wine or water)
• roasting

Sauce:

• cream 10% - 400 gr.
• mustard - 2 h.
• salt, Oregano, Pepper, Paprika

Step by step description of the recipe:

1. Paint onion, cut a quarter rings, fry on vegetable oil until golden color, remove from the fire, shock in a plate.
   
2. Hearts wash under running water, lay out a few minutes on a paper towel to remove excess moisture. Cut them with rings. In the pan pour vegetable oil, warm it up, lay out sliced \u200b\u200bguts and start frying them on medium heat.
   
3. While they are roasting, prepare sauce. Pour cream in a bowl, add salt, pepper, oregano, paprika, mustard to them, Mix all this with a whisk.
   
4. Roasted hearts salt, pour champagne, lay out roasted onions, mix, cover with a lid and put out for 7 minutes. If there is no champagne, you can add white wine or conventional water.
   
5. Potatoes wash, clean, cut into 4 parts, and then cut into thin slices. To put a sliced \u200b\u200broot root, salt it, then add bits with onions, pour sauce, mix well.
   
6. Cover the shape of the foil, put in the oven. Bake at a temperature of 200 degrees 40-50 minutes. Then remove the foil, fall asleep with the coolest cheese.
   
7. To put in the oven and bake at the same temperature about 10 minutes. The readiness of the dish can be determined by an appetizing golden cheese crust.

Buying not frozen, and cooled products, it is easier to check it on freshness. But it is important to know that chilled chicken hearts can be stored 48 hours from the moment 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 owners. It is very convenient to use it, it also saves time. You just need to fold the desired ingredients in the bowl, set the time and, doing your affairs, wait for the dishes. Food prepared in a multicooker is not inferior in taste quality prepared on the plate or in the oven.

Required products:

• potatoes - 1 kg.
• chicken hearts - 500 gr.
• onions - 1 pc. medium size
• carrot - 1 pc. Large size
• dried dill or parsley (can be both) - to taste
• salt to taste
• sunflower oil or olive

How to cook:

You can serve on the table and please your close delicious appetizing dishes. Despite the ease and ease of preparation, it turns out very tasty!

If you use frozen products, do not use for defrosting microwave or warm water. It is better to defrost naturally if you want to get a useful and tasty dish.

Stew hearts with potatoes in a pan

It's not all at home there is a multicooker, but without it you can quickly and delicate your households. This recipe is just from this series, the ingredients are available, the way to prepare is simple, they will cope with such a dish even who does not have large culinary skills.

Ingredients:

• chicken hearts - 500 gr.
• potatoes - 600 grams.
• onion - 1 pc.
• water - 1 tbsp.
• sour cream - 2 tbsp. l.
• salt, Black Pepper Ground, Khmeli-Sunnel, Fresh Greenery

Recipe:

Sometimes it happens that raw hearts in light are cast greenish color. But do not rush to attach them to the category of spoiled product. This happens if when processing a chicken carcass randomly spread the horizontal. So that the dish is not prouded, pour the sub-product for 30 minutes by water, adding it a bit of vinegar or lemon juice, then rinse under running water and can be prepared.

Chicken hearts in pots with vegetables

Dishes cooked in pots resemble food that our ancestors prepared in a Russian oven. Ceramics is natural materialwhich allows you to support the desired temperature inside the dishes. Products are languishing under the lid in own juiceWhat makes the dish useful, fragrant, with a rich taste.

Chicken hearts can also be prepared in pots. In addition to potatoes, we will add more onions, carrots and bulgarian pepper. It will make the dish juicy and tasty.

Ingredients on 4 pot:

• chicken hearts - 500 gr.
• potatoes - 4 pcs.
• carrot - 1 pc.
• bulgarian pepper - 1 pc.
• onions - 1 pc.
• sour cream - 4 tbsp. l.
• vegetable oil
• salt, pepper to taste

How to do:

Video on how to cook hearts with potatoes by laserson

It is always interesting to observe how professional cooks are preparing. In the process of cooking, they willingly share with different secrets. Watch the video from Ilya Laberson with his recipe for chicken hearts with potatoes.

Recipe for delicious chicken hearts with potatoes, beans and mushrooms

Rich to the dish, because in addition to the main components, mushrooms added, beans. And also prepares for hearts pretty sharp and savory marinade, but the sharpness can be adjusted to their taste. For example, instead of acute adjika, put ketchup, red hot peppers Replace other spices.

Required products:

• young potatoes - 6 pcs. medium size
• hearts - 500-600 gr.
• onion - 2 pcs. medium size
• champignons - 150-200 gr.
• bulgarian pepper - 1 pc.
• canned beans - 1 bank
• garlic - 6 teeth
• sauce "Teriyaki" - 1 tbsp. l.
• ginger

Marinade:

• acute adzhika - 1 tbsp. l.
• mustard - 1 tbsp. l.
• soy sauce - 2 tbsp. l.
• red Ground Pepper, Salt to Taste

Cooking method:

I am sure that the hostesses will find the application of the proposed recipes of chicken hearts with potatoes. These dishes are easy to prepare, they are delicious, useful and will make new paints in your diet.

Bon Appetit!

Stewed potatoes with chicken hearts will be particularly tasty if you use only fresh chilled by-products. Place them in a colander and thoroughly rinse in running water. Cut in half, remove the blood clots and cut excess fat and vessels. Once again, rinse well and let the water drain.

Before exploring chicken hearts with potatoes, we will fry the sub-products. Pour sunflower oil in a saucepan with a thick bottom or frying pan. Add chicken hearts. Stirring, roasting on moderate heat to light golden color. In the process of frying the juice, which should evaporate.

Clean the bulb, cut off with semirings or cubes. Carrot soda on a coarse grater. Both ingredients add to the roasted hearts. Stir and extinguish on slow heat for 7-10 minutes, time from time to time with a spatula.

To the fried mass, add home seasoning the shrenovine and green adzhik. Instead you can take tomato paste or ketchup. And in the composition of Adzhika many spices, such as hops-Sunnels, garlic, acute pepper. If you did not turn out to be adjusted, add suitable, your taste, spices. Stir and warm on fire 2-3 minutes.

Potatoes Clean the skin, rinse in running water, cut with arbitrary pieces. Add to the frying pan with the other ingredients.

Immediately pour about 500 ml hot water, to taste satisfy, pepper, add bay leaf. Stir, cover with a lid and extinguish on low heat for 20-30 minutes, until all ingredients are ready. Periodically mix potatoes stewed with chicken hearts, try to readiness.

When using multicookers, cook according to the instructions. If you cook in the oven, all the roasted ingredients fold into a convenient heat-resistant shape, pour water, season with spices and send to hot oven For 30-40 minutes at a temperature of 180 degrees.

Delicious appetizing chicken hearts with potatoes are ready. They can be used immediately after extinguishing. Before serving, sprinkle with chopped greens.

Chicken hearts rinse under running water.

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

In the pan pour 2 tablespoons vegetable oil, lay out chicken hearts and fry them on a large fire for 5 minutes, stirring periodically.

Put the hearts on the bottom of the heat resistant shape and slightly salt.

Clear onions, cut into thin half rings. In the pan pour some oil, add onions and fry it until golden color on medium heat.

Clear carrots, rub on a large grater and lay out in the pan to the fried bow.

Fry carrots with onions for 5-7 minutes, stirring, then lay out roasted vegetables over the hearts and dissolve.

Purified potatoes cut into medium cubes, lay out on the shape on top of fried vegetables.

Salt potatoes and add spices for potatoes.

To prepare the fill garlic clean, skip through the press. In a separate plate, combine garlic with cheese, grated on a large grater.

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

To stir thoroughly.

Share the resulting mass of smooth layer on potatoes.

1. Prefer not frozen, but chilled by-products. 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. Bluidic Tint, Ruffiness, Yellow Spots or white raids - reason to refuse to buy.
2. Carefully process the subproduct. Inside the hearts can remain clots of blood. To remove them, care each heart along and open, like a book. Sleep the blood with a knife or fingers. Rinse thoroughly under cool running water. Cut the fries, fat and vessels. They are edible, but they can negatively affect the taste of dishes.
3. Chicken hearts are muscles, and quite rigid. To soften, you can soak them up to 40-60 minutes in milk.
4. Whole chicken hearts boiled 30 minutes, sliced \u200b\u200b- about 20. For a sufficiently ten-minute cooking. Boil the saucepan with water, throw the hearts and let leave 2-3 minutes. Throw off on a colander and boil with water again. So that the liquid is barely covered the hearts. Sung and cook until readiness. Remove the foam if it is formed.
5. Fry chicken hearts on cream oil or a mixture of vegetable and creamy - so gentle. And better under the lid: couples with it will settle in the pan and will not give hearts to dry.

Easy to prepare a dish for non-robes.

Ingredients

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

Cooking

Prepared hearts Cut in half. Boil them or extract them in milk.

Cut onion by half rings. Lubricate the frying pan with sunflower oil, then add the creamy, melt. Fry onions until half-ready. Add boiled hearts to it, mix. After 5-7 minutes, when the hearts begin to highlight the water, spill, stick and add other spices to taste. It will strengthen the return of moisture.

Cover the lid and roast 20-25 minutes. Periodically stirring. Serve with your favorite garnish.

Juicy, with a pleasant creamy taste. Perfectly combined with buckwheat, rice, potato mashed potatoes and others. Instead of sour cream, cream can be used.

Ingredients

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

Cooking

Clean and cut onion cubes. Heat the frying pan with sunflower oil. Then add cream to it. Fry onions until half-ready.

Prepare hearts: rinse, cut extra. If the sub-products are large, cut in half. Send them to the bow, fry to the crust - 5-7 minutes. Pour the glass of water, salt and pepper. Cover the cover, stew about half an hour on slow fire.

Divide flour in a small amount of water so that there is no lumps. Pour this mixture in the hearts, let's thump a little and add sour cream. Stir and put out another 5-10 minutes.

To the measure is sharp, with a bright tomato aftertaste. Magnificently combined with pasta and boiled rice.

Ingredients

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

Cooking

Fry on the sunflower oil onions with carrots. Then add butter and prepared for roast chicken hearts. Prepare 10-15 minutes. Add big sliced \u200b\u200btomatoes and roast another 5-7 minutes.

Ingredients

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

Cooking

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

Connect all ingredients: hearts, mushrooms, carrots, beans and crackers. Sweep and pepper, fuel mayonnaise.