Welcome to a dish that is a true hidden gem of Eastern European comfort food! While chicken hearts might seem like an unusual ingredient to some, they are a beloved, budget-friendly staple that transforms into something incredibly tender and flavorful when cooked correctly. This recipe pairs them with a classic, luscious sour cream sauce, elevated with the fresh, aromatic notes of dill and a gentle kick of garlic. It's a hearty, satisfying meal that warms the soul and offers a wonderful introduction to the world of savory offal dishes. Don't be shy—give it a try and you might just discover your new favorite comfort meal!
Chicken hearts in sour cream sauce with dill and garlic.
Ingredients for Chicken Hearts in Sour Cream Sauce with Dill and Garlic
- 1 kg (about 2.2 lbs) chicken hearts
- 50 g fresh dill
- 4 cloves of garlic
- 1 tablespoon rice flour
- 150 g low-fat sour cream
- 1 parsley root
- 4 bay leaves
- 30 g butter
- salt, black pepper, sweet paprika to taste
How to Make Chicken Hearts in Sour Cream Sauce with Dill and Garlic
Rinse the prepared hearts again in a colander under cold running water.
Place the hearts in a pot with seasonings and root vegetables.
Cook on low heat for 25 minutes after the water comes to a boil.
First, prepare the chicken hearts. If the offal is frozen, transfer it from the freezer to the bottom shelf of your refrigerator and let it thaw in a deep pot or bowl. Trim the tops—the vessels and fat. Cut the hearts in half, place them in cold water, and rinse thoroughly. Sometimes there are blood clots inside, so it’s important to cut them open and wash them well. Rinse the prepared hearts once more in a colander under cold running water.
Place the hearts in a pot. Add a parsley or celery root, bay leaves, and 2 crushed garlic cloves with their skins on. Salt to taste. You can substitute the parsley or celery root with a bunch of fresh herbs.
Pour in about 1.5 liters of cold water. Bring to a boil. Cook on low heat for 25 minutes after the water starts boiling. Cover the pot with a lid to prevent the broth from evaporating.
Drain the cooked hearts in a colander and rinse.
Mash the flour and butter mixture with a spatula against the bottom of the pot.
Add the boiled chicken hearts to the pot with the simmering sauce.
Drain the cooked hearts in a colander and rinse. Strain the broth through a fine sieve. This broth is great for making sauces or can be used as a base for soups.
In a heavy-bottomed pot, melt the butter. Add rice or wheat flour and sauté for a few minutes over low heat. Gradually pour in the strained broth or warm water, you will need about one and a half cups (300-350 g). Mash the flour and butter mixture with a spatula against the bottom of the pot to prevent lumps from forming. Add the low-fat sour cream and stir the sauce. Heat over low heat until it begins to boil.
Add the boiled chicken hearts to the pot with the simmering sauce.
Add chopped dill and minced garlic to the pot.
Stir the sauce with the hearts and seasonings.
Cook for 10 minutes after it starts to boil; the sauce should simmer gently.
Finely chop the fresh dill. Pass the remaining 2 garlic cloves through a garlic press or mince them with a knife. Add the chopped dill and minced garlic to the pot.
Stir the sauce with the hearts and seasonings, and bring to a boil over medium heat.
Cook for 10 minutes after it starts boiling; the sauce should simmer gently. Do not cover the pot, allowing the sauce to reduce and gradually thicken.
Transfer the chicken hearts in sour cream sauce with dill and garlic to a bowl.
Transfer the chicken hearts in sour cream sauce with dill and garlic to a bowl. Sprinkle with ground black pepper and sweet paprika. Garnish with sprigs of dill. Serve the dish warm. Mashed potatoes, fluffy rice, or grechnevaya kasha (buckwheat groats porridge) make excellent side dishes.
And there you have it—a beautifully tender and aromatic dish of chicken hearts in a creamy dill and garlic sauce! We hope you enjoyed this journey into comforting home-style cooking. This dish is wonderfully versatile; serve it over fluffy mashed potatoes, simple boiled rice, or traditional buckwheat for a truly authentic experience. Any leftovers can be stored in an airtight container in the refrigerator for up to three days and reheat beautifully on the stovetop. Enjoy this hearty and flavorful meal with your loved ones!
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