Chicken Hearts in Sour-Cream Sauce (Skillet)
Cooks fast, and the result exceeds all expectations! This recipe shows chicken hearts in a new way. Sour cream softens them, onion adds sweetness, and garlic with spices brings a pleasant kick. A great way to vary your everyday menu with an unusual yet affordable ingredient.
Updated : 09 February, 2026
Easy
About 20 min.
Ingredients
1 kilograms
Chicken hearts
5 tablespoon
Sour cream
2 tablespoon
Wheat flour
2
Onions
3
Garlic
400 milliliters
Water
1 teaspoon
Salt
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Paprika
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make chicken hearts in sour-cream sauce in a skillet? Prepare all the ingredients you need. Use spices to your taste.
Step 2
Trim the hearts of excess fat, blood clots, and membranes, then rinse thoroughly under cold running water. Cut each heart lengthwise into 4 pieces.
Step 3
Peel the onion, rinse it, and dice it small. Heat a deep, heavy-bottomed skillet, carefully pour in vegetable oil, and add the onion. Fry over medium heat, stirring occasionally, until soft (about 3 minutes).
Step 4
Add the sliced hearts to the onion, stir, and stew over high heat for about 10 minutes.
Step 5
Season with salt, add a bay leaf, and stir.
Step 6
Pour in enough water to fully cover the hearts, cover with a lid, and simmer over medium heat for 20-25 minutes.
Step 7
To make the sauce, mix the remaining water (I had a bit more than half a glass), sour cream, and flour. I made a thinner sauce this time, so I added 1 spoon of flour. If you want it thicker, add more.
Step 8
Peel the garlic and press it through a garlic press. When the hearts are done, add the sauce and, stirring, simmer for 2-3 minutes.
Step 9
When the sauce thickens, add the garlic and spices.
Step 10
Stir and remove from the heat. Before serving, you can sprinkle the hearts in sour-cream sauce with chopped herbs.
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