Stewed chicken stomachs in sour cream - recipe

The key to the preparation of ideal chicken ventricles, like most giblets, is prolonged fretting with low heat, allowing the product to gradually soften, languishing in thick sauce. The role of the latter in the following recipes will play a sauce based on sour cream, which automatically makes any meat a little more tender.

Chicken Stew, Stewed with Potatoes - recipe

Ingredients:

• potato tubers - 680 g;
• chicken ventricles - 420 g;
• onion - 170 g;
• garlic - 2 teeth;
• butter - 45 g;
• chicken broth - 230 ml;
• sour cream - 135 ml;
• a branch of rosemary;
• flour - 5 g.

Preparation

After melting the butter in the saucepan, use it to fry the onion rings. As soon as the last soften, squeeze a pair of garlic teeth to onions, wait until the garlic leaves its fragrance, and then add the leaves from the rosemary sticks. Put the carefully washed stomachs to the onions and wait until they come to grips. To the stomachs, put the diced potatoes, bring it to half-ready and pour sauce from the mixture of sour cream with broth and flour. Season the dish with a pinch of salt and remove from the fire after the gravy thickens, and the pieces of potatoes become soft.

You can also cook stewed chicken stomachs in a multivarquet, putting the potatoes and stomachs themselves to onion roast simultaneously, and then filling the ingredients with cream sauce.

Stewed chicken stomachs and hearts

Ingredients:

• chicken stomachs - 420 g;
• chicken hearts - 280 g;
• onion - 110 g;
• tomato sauce - 35 g;
• sour cream - 260 ml;
• chicken broth - 110 ml;
• the laurel leaf;
• dry white wine - 85 ml;
• carrots - 95 g.

Preparation

Start cooking with carrots and onions for which the vegetables should be allowed to warm up before refreshing. To the roast, put the bay leaf and add the washed chicken giblets - hearts and ventricles. When the latter seize, pour the contents of the dishes with white wine and let the moisture completely evaporate. You can not call this step mandatory, but the presence of white wine in the dish makes refined even the taste of giblets. Mix the tomato sauce and sour cream with sea salt, dilute the resulting mixture with half a glass of water and pour into the vegetables with giblets. Turn down the fire under the dishes, cover it with a lid and leave the dish to extinguish from half an hour to 40 minutes.

Chicken Stew, Stewed with Mushrooms

Chicken ventricles are perfectly combined not only with vegetables, but with mushrooms. As the last, we decided to use the usual and widespread mushrooms, but you can replace these mushrooms with any forest, if you have such an opportunity.

Ingredients:

• vegetable oil - 35 ml;
• onion - 55 g;
• a stalk of celery - 35 g;
• champignons - 145 g;
• garlic - 2 teeth;
• chicken stomachs - 480 g;
• water - 290 ml;
• sour cream - 120 ml;
• tomato sauce - 35 ml;
• paprika ground - 1 tbsp. a spoon.

Preparation

Preparation of chicken stomachs stewed in sour cream according to this recipe it is better to start with the stomachs themselves, which should be prepared for roasting, carefully rinsing and drying. After heating the vegetable oil in the brazier, use it to pass the half rings of onions and sliced ​​celery. Once the vegetables are fried, add to them pieces of champignons and let the moisture from the mushrooms completely evaporate. Add garlic and paprika to the roast, and then put the chicken stomachs and brown them. In the meantime, make a simple sauce of sour cream and tomato sauce with water and season it with a good pinch of salt. Pour a mixture of stomach with vegetables and leave them to stew in a minimum heat of about 40-50 minutes.