How to stew chicken ventricles in sour cream deliciously?

Table of contents:

How to stew chicken ventricles in sour cream deliciously?
How to stew chicken ventricles in sour cream deliciously?
Anonim

Chicken ventricles are an incredible affordable dish that is easy to prepare and tastes amazing. So how to extinguish not expensive chicken ventricles deliciously? We'll find out now.

Plate with chicken ventricles stewed in sour cream
Plate with chicken ventricles stewed in sour cream

Recipe content:

  1. Ingredients
  2. Step by step cooking
  3. Video recipes

Chicken ventricles stewed in sour cream or tomato sauce are simple, one might say peasant and quite budgetary. But this does not mean that it is tasteless and unsatisfactory. We prepare the ventricles so that you swallow your tongue. Although this is of course conditional, it will be delicious, believe me.

Chicken stomachs can be classified as budget meat. Various stews, hodgepodge, jellied meat and gravy are prepared from it, and much more. We will cook on the stove, although you can cook in a slow cooker or oven. Try different cooking options.

  • Caloric content per 100 g - 106 kcal.
  • Servings - for 4 people
  • Cooking time - 60 minutes
Image
Image

Ingredients:

  • Chicken stomachs - 500 g
  • Sour cream - 200 g
  • Onions - 1 pc.
  • Carrots - optional
  • Spices to taste

Step by step cooking of chicken ventricles stewed in sour cream

Sliced chicken ventricles in a bowl
Sliced chicken ventricles in a bowl

Rinse the chicken ventricles and remove the film. Cut them into pieces.

Finely chopped onion close-up
Finely chopped onion close-up

Finely chop the onion. Saute the onion in vegetable oil. We sautéed it right away in a saucepan. It turned out fine. The main thing is to stir it so that it does not burn.

Chicken gizzards added to fried onions
Chicken gizzards added to fried onions

When the onion becomes transparent, add the chicken ventricles to it.

Chopped carrots added to onions and chicken ventricles
Chopped carrots added to onions and chicken ventricles

Fry everything together until the ventricles change their color. In the course of cooking, I decided to add carrots, I did not fry them separately. Cut into thin half rings.

Sour cream and spices added to the ventricles
Sour cream and spices added to the ventricles

Add sour cream and spices to taste to the fried ventricles.

The process of quenching chicken ventricles
The process of quenching chicken ventricles

Stir, cover and simmer over low heat for at least 1 hour. Check the saucepan periodically to make sure there is enough liquid and your ventricles are stewing, not fried.

Stewed chicken ventricles are served
Stewed chicken ventricles are served

Serve the finished dish immediately with a garnish of mashed potatoes. And for a snack, offer a salad of radish and eggs. Such a hearty lunch will be appreciated by the tasters. Bon Appetit.

See also video recipes:

1) How tasty and easy to cook chicken stomachs

2) Cooking chicken ventricles in sour cream

Recommended: