Chicken hearts are a popular and affordable offal. A variety of dishes are prepared from it, from salads to soups and casseroles.

Hearts go well with absolutely all vegetables and groups.

The dishes they make are tasty, satisfying, and easy to prepare.

If you use a slow cooker, everything turns out indecently simple. Shall we cook?

Chicken hearts in a slow cooker - general cooking principles

Before use, the hearts are washed and adjacent tubes, which have an unpleasant appearance, are removed. Then you need to remove the blood clot, which is located in the center of the product. You can simply press hard on the heart and squeeze it out. If you plan to cut pieces, you can do it right away, then rinse the inside to remove any remaining blood.

Hearts are used in a slow cooker to make soups, stews, stews and fries. Often the offal is combined with sour cream and mayonnaise. They make hearts more tender and softer.

What you can add to your dishes:

Vegetables (absolutely any);

Rice, buckwheat and other cereals;

Pasta.

Any spices are suitable for this offal; you can add your favorite seasonings, sauces, herbs without restrictions. In a slow cooker, cooking heart dishes takes about an hour on average. The offal can be immediately boiled, stewed or pre-fried in oil.

Chicken hearts in a slow cooker with tomato

The recipe for a simple, low-calorie, but very tasty dish of chicken hearts in a slow cooker. Pairs with various side dishes. Tomato paste can be replaced with fresh tomatoes or ketchup.

2 onions;

0.8 kg hearts;

1 spoon of pasta;

500 ml water;

2 carrots;

30 ml oil;

3-4 sprigs of dill;

1. Remove everything unnecessary from the washed hearts, cut them in half, and rinse them inside.

2. Chop the vegetables. Place in a slow cooker. Fry the onions and carrots until golden brown. Frying or baking mode.

3. Add paste or grated tomato and fry until color changes.

4. Lay out the previously processed hearts, pour in the prescription water.

5. Salt, pepper, season with any spices immediately.

6. Close, turn on the “Extinguishing” mode. Cooking for 50 minutes.

7. Open, add dill, laurel, turn off the multicooker, let the hearts brew for half an hour.

Chicken hearts in sour cream in a slow cooker

For tender chicken hearts in sour cream in a slow cooker, you will need a dairy product with a fat content of at least 15%. Tomato paste is added as desired; you can prepare this dish without it.

2 onions;

0.7 kg hearts;

0.2 kg sour cream;

1 spoon of flour;

1 spoon of tomato paste;

1. Chop the vegetables into large strips and place them in the multicooker bowl.

2. We wash the hearts. It is not necessary to cut, you can just make a small cut and rinse inside. Place on top of vegetables.

3. Prepare the filling. To do this, add paste to sour cream, or do without it. Pour in a glass of water, add salt, you can add various seasonings.

4. Pour sour cream sauce into the hearts, close the multicooker and leave the dish to simmer for an hour.

5. Take 50 ml of water and dilute flour in it, stir so that no lumps appear.

6. Pour the flour slurry into the slow cooker and stir.

7. Let the sauce thicken for a couple of minutes. At this time, you can add herbs, bay, and garlic. Turn it off.

Chicken hearts in a slow cooker, Bulgarian style

Recipe for a dish with bell pepper. To make chicken hearts in a slow cooker juicy and tender, it is advisable to marinate the main product in advance.

3 bell peppers;

0.8 kg hearts;

100 ml soy sauce;

4 cloves of garlic;

2 onions;

2 tomatoes.

1. Pour soy sauce over washed and cut hearts. Stir and leave for an hour. You can marinate in advance and leave in the refrigerator.

2. Peel the onions and carrots and cut into strips.

3. Pour oil into the multicooker, four spoons are enough. Turn on the heat.

4. Add vegetables and fry for about ten minutes.

5. Add pickled hearts.

6. Next, add the chopped pepper.

7. Grate the tomatoes and also place them in the dish.

8. Add half a glass of water. If you need gravy, you can add more.

9. Close and simmer for an hour.

10. Add spices 10 minutes before the end of cooking. Salt carefully, as the hearts were marinated in soy sauce.

Chicken hearts in sour cream in a slow cooker with eggplants

A version of an appetizing dish of chicken hearts in sour cream in a slow cooker. It is prepared with eggplant, but zucchini can be used similarly.

0.5 kg hearts;

0.3 kg eggplants;

2 onions;

220 ml sour cream;

2 cloves of garlic;

30 ml oil.

1. Cut the eggplants into small pieces, the size of a whole heart. Sprinkle with salt and leave for the bitterness to come out.

2. Turn on the multicooker to frying mode, add oil or any fat.

3. Place the hearts in the oil; you can cut them into two parts. Fry for a quarter of an hour.

4. Cut the onion into strips or half rings, send to the hearts, let them fry a little.

5. Rinse the eggplant pieces from salt, squeeze them out and put them in the slow cooker.

6. Add sour cream, garlic, stir.

7. Close and switch to extinguishing mode.

8. Cook for another half hour. Then you need to try the dish. If there is not enough salt from the eggplant, you need to add it. You can season the dish with any spices.

Chicken hearts in a slow cooker with potatoes

Option for the first or second course, it all depends on the amount of liquid added. Hearts and potatoes can be used to make soup with rich broth or a thick stew.

0.5 kg of hearts;

1 carrot;

40 ml oil;

6-8 potatoes;

1 onion;

0.5 bunch of greenery;

1 sweet pepper.

1. We wash the hearts, remove the tubes and cut each one lengthwise into four parts.

2. Pour oil into the multicooker and turn on baking.

3. Cut the carrots into strips, and also add the onion to the oil. Fry until half cooked.

4. Add the chopped hearts and cook together with the vegetables for 15 minutes.

5. Add grated or simply cut into small pieces tomato.

6. Peel the potatoes, cut the tubers into small pieces and also throw them into the slow cooker.

7. Now you need to add water. For a thick stew, one or two glasses is enough.

8. If you need to prepare a rich soup, the liquid should cover the food by 2 centimeters.

9. Immediately add salt and throw in the bell pepper, cut into cubes. You can add black pepper and any spices.

10. Stir, cover and simmer until the potatoes are ready, about 40 minutes. Don't forget to rearrange the program.

11. Cut the greens, throw them into the dish, add the laurel and you’re done!

Chicken hearts in sour cream in a slow cooker with mushrooms

Recipe for incredibly tasty chicken hearts in sour cream in a slow cooker with champignons. The dish is suitable for any side dishes.

0.5 kg hearts;

0.3 kg champignons;

0.2 kg of onion;

0.3 kg sour cream;

Black pepper, bay, herbs;

30 ml of oil grows;

30 grams of butter.

1. Wash the champignons and cut them into pieces.

2. Pour the mushrooms into the slow cooker and add vegetable oil. Fry on the appropriate program until all the liquid has evaporated.

3. Add the onion and cook for another five minutes.

4. Cut the hearts into halves, rinse and add to the rest of the ingredients.

5. Add butter, wait until the piece melts.

6. Spread the recipe sour cream.

7. Close, turn on the stewing mode and cook for half an hour.

8. Salt, add black pepper, stir and cook for another 15-20 minutes, at the end season with herbs, throw in laurel.

Chicken hearts in a slow cooker with buckwheat

Recipe for a hearty dish of chicken hearts in a slow cooker with buckwheat. This porridge can be served as a side dish or cooked for dinner. A dish with rice is prepared in the same way, only the grain needs to be rinsed well with cold water several times.

500 grams of hearts;

2 cups buckwheat;

2 onions;

60 ml oil;

4 glasses of water;

1. Cut the hearts in half or into four parts, fry with butter in the baking mode for a quarter of an hour.

2. Add onions and carrots as soon as all the water has evaporated from the hearts. Cut the vegetables into arbitrary pieces. Fry together with the hearts until golden brown.

3. We wash the buckwheat, sort it out and put it into the slow cooker.

4. Pour in salted water and season with spices.

5. Close and cook on pilaf or buckwheat mode.

6. After the signal, you do not need to open it immediately; you can let the dish brew. It will taste better.

Offal does not tolerate rapid defrosting, much less using a microwave oven for this purpose. Such devices have a bad effect on the taste and make the product dry. It is advisable not to defrost the hearts in a warm place; it is better to transfer them to the bottom shelf of the refrigerator in advance.

The hearts themselves do not contain fat and are quite lean. They can be supplemented with fatty foods: butter, mayonnaise, sour cream, various sauces, if you are not losing weight. Dishes with such additives turn out delicious.

You can simply boil the hearts in a slow cooker. In this form, the product is used for salads, further frying and baking. The hearts are simply washed, placed in a slow cooker and cooked on the soup program for 30-40 minutes. For flavor, you can add roots, bay leaves, and peppercorns to the broth.

The readiness of hearts is determined in the same way as meat. It is enough to pierce the offal with a sharp object and evaluate the released juice. The finished product is light, transparent, without ichor.

09.02.2018

Most housewives pay little attention to offal when choosing what to prepare a simple and satisfying dish for the dinner table: they are considered not too tasty, not too healthy and difficult to work with. However, if you find the right approach to them, they will be no worse than usual meat. For example, chicken hearts can taste and look very pleasant if you know how to cook them, and a slow cooker will help with this.

If you don't like the toughness of most organ meats, try stewing them rather than baking or frying them: this way you will saturate them with maximum moisture (from water or sauce), as a result of which they will become stronger. If you additionally use a couple of professional tricks in the process of preparing products, you won’t have to doubt the ideal result at all. Be sure to carefully study this recipe for hearts in the Redmond multicooker: you and your family will love it.

Ingredients:

• chicken hearts – 0.5 kg;
• sour cream 15% – 100 g;
• onions – 2 pcs.;
• salt – 1 tsp;
• milk – 500 ml.

Cooking method:

Offal is no less tasty if you stew it not just in sauce, but with the addition of juicy vegetables. Carrots, peppers, zucchini, and tomatoes go well with chicken hearts. Tomato paste is used for the sauce in this recipe, but you can take 3-4 large tomatoes, remove the skins from them and put them in a dish for the same purpose, after pureeing them in a blender. Seasonings for the hearts can be selected at your discretion.

Ingredients:

• chicken hearts – 800 g;
• carrots – 4 pcs.;
• sweet peppers – 3 pcs.;
• onions – 3 pcs.;
• tomato paste – 100 ml;
• a bunch of fresh dill;
• salt;
• a mixture of ground peppers.

Cooking method:

Offal is no less tasty in combination with the simplest side dish - stewed potatoes, and if they are cooked together, they will imbue each other with their aroma and taste. Chicken hearts with potatoes in a slow cooker is the simplest and fastest dish for lunch or dinner, which is prepared in a matter of minutes. And if you add some zest in the form of garlic and lemon juice, your family will reach for more after tasting only the first spoon.

Ingredients:

• chicken hearts – 600 g;
• potatoes – 6 pcs.;
• lemon;
• garlic cloves – 3 pcs.;
• ground black pepper – 1 tsp;
• salt – 1 tsp;
• ground coriander – 1/2 tsp;
• vegetable oil – 50 ml;
• a bunch of greenery.

Cooking method:

1. After thoroughly washing and cleaning the chicken hearts, cut them in half, rinse again under running water and place in a colander.
2. Pour oil into a multicooker, throw in 1 clove of garlic, cut into 2 parts. Brown on “Fry” for 7 minutes, and then discard.
3. Next, throw the hearts from which the moisture has drained into the oil that has absorbed the garlic smell, and fry on the same program for another 10 minutes.
4. Washed and peeled potatoes should be cut into thin short pieces. Rub with salt and ground pepper and add to the hearts.
5. Then throw in the grated garlic and spices. Change the program to “Baking”, lower the lid and cook the dish for 20 minutes.
6. Lift the lid and squeeze lemon juice onto the potato hearts. Add the zest from half a lemon (remove only the yellow part with the fine side of a grater). Stir and bake covered for another 10 minutes.
7. Before serving, chicken hearts and potatoes are sprinkled with hand-torn herbs.

When considering interesting flavor combinations of offal with familiar side dishes, one cannot ignore the tandem of chicken hearts and long-grain rice: if you add spices to it, you get a dish with an oriental flavor. Those who are on a diet should use unpolished rice - red, brown, black, or even a mixture of several types. In other situations, you can use the simplest white: for example, basmati.

Ingredients:

• chicken hearts – 500 g;
• long white rice – 400 g;
• vegetable oil – 3 tbsp. l.;
• turmeric – 1/2 tsp;
• saffron – 1/4 tsp;
• salt;
• water – 800 ml;
• carrot.

Cooking method:

1. Rinse the rice under running water and place in a multicooker bowl.
2. Pour oil, fry on the same mode for 5 minutes, stirring.
3. Throw in turmeric and saffron, pour half a glass of boiling water. Cook for another 10 minutes without closing the multicooker.
4. Rinse the hearts, remove all excess, cut into 4 parts.
5. Peel the carrots and grate coarsely.
6. Add both products to the rice, add water and salt.
7. Lower the multicooker lid, change the program to “Pilaf” and cook for 45 minutes. If desired, you can add small black raisins to this dish.

A dish made from chicken hearts can surprise any gourmet. The hearts have a delicate, pleasant taste and go well with any side dish or vegetable salad. Preparing hearts does not take much trouble and time.
In addition to taste, chicken hearts contain a lot of useful nutrients. They contain vitamins A, B, D, E, magnesium, iron, potassium, zinc.

Eating this offal has a beneficial effect on the digestive system, stimulates the functioning of the heart organs, and helps reduce cholesterol levels in the blood.

The dishes are considered dietary. 100 grams of the finished product contains about 170 calories. This fact will please people who adhere to diet and proper nutrition.

Before you start cooking, there are several important points to consider:

• If the product has been frozen, it must be allowed to thaw on its own. It is advisable not to speed up the defrosting process: no need to use a microwave oven or put a frozen bag of hearts in hot water. From such methods, the taste properties of the hearts deteriorate, and some of the juice is lost along with the water.
• The hearts are first washed under cold water, cleaned of fatty streaks, cutting them off. If there are vessels or blood clots on the product, they are also removed. You can cut each heart into halves, but you shouldn’t make very small pieces.
• Hearts tolerate heat treatment in a slow cooker very well. Cooking time for the product is 35-45 minutes in the “Stewing” or “Baking” mode.
• To prepare dishes, you can use carrots, onions, and spices as desired. These ingredients will add juiciness to the finished product and make its taste richer. Sour cream, cream, tomato paste or mayonnaise sauces are often used for stewing. The hearts are perfect for potatoes, pasta, and rice.

Chicken hearts in a slow cooker - a classic recipe

• Hearts, 500 g;
• Medium carrots;
• Medium bulb;
• Tomato paste, tbsp;
• Water for extinguishing;

Frying oil is poured into the multicooker and heated. At this time, chop the vegetables and sauté in oil. The prepared hearts are added to the contents of the multicooker, fried a little, spices and tomato paste are added, the mixture is filled with water and the lid is closed. Cook the dish for an average of 40 minutes in the “Stew” mode. After the time has passed, try the heart: it should be soft and juicy.

Chicken hearts in sour cream sauce

Ingredients used (for 4 servings):

• Chicken hearts, 500 g;
• Medium carrots;
• Medium bulb;
• A glass of sour cream 20%;
• Spices to taste.

Pre-fry vegetables in a slow cooker, add chopped hearts and fry for 10 minutes. Then add sour cream to the contents, add a little water so that the dish does not burn, and leave to simmer for 40 minutes. At the end of cooking, the dish is salted and peppered. Sour cream gives the hearts a special tenderness and creamy taste. The dish can be served with vegetables or buckwheat porridge.

Cooking hearts with potatoes

Ingredients used (for 4 servings):

• Chicken hearts, 500 g;
• Medium carrots;
• Medium bulb;
• 3-4 large potatoes;
• 2 tbsp. heavy cream;
• 1 tbsp. tomato paste;
• Seasonings as desired.

The vegetables used are cut into medium cubes and placed in a slow cooker. Add chopped hearts on top and pour a liter of water over the contents. In the “Stew” mode, cook the dish for an hour. At the end, add the necessary seasonings and salt, sprinkle with chopped parsley and dill.

Chicken hearts with rice

Ingredients used (for 4 servings):

• Chicken hearts, 500 g;
• Long rice, 300-350 g;
• Medium carrots;
• Medium bulb;
• ½ cup sour cream 10%;
• Chopped garlic.

Pour oil into the multicooker container and fry the chopped vegetables until half cooked. The prepared hearts are placed on sautéed carrots and onions, and sour cream is added. Pour the washed rice on top and pour the contents with 2 glasses of water. If there is not enough water, you can add another glass. Simmer for 40 minutes, first taste the rice to see if it is done. When the rice is crumbly and soft, stop heating and let the dish brew for another 20-30 minutes.

Braised hearts with pasta

Ingredients used (for 4 servings):

• Chicken hearts, 500 g;
• Onion, 1 piece;
• Pasta (feathers, spirals), 500 g;
• Spices as desired.

The hearts and chopped onions are sautéed with oil, then covered with a lid and simmered for 20 minutes. Add pasta, pour 2 glasses of water and set the “Baking” mode. Leave for 20 minutes, monitor the readiness of the pasta. After the time has passed, turn off the multicooker, add spices and close the lid so that the dish infuses and has a brighter, rich taste.

Tender hearts in cream

Ingredients used (for 4 servings):

• Chicken hearts, 500 g;
• Medium carrots;
• Medium bulb;
• A glass of cream 20%;
• Butter, 100 g;
• Spices to taste (black pepper, dried garlic, herbs).

Melt the butter, add cream and bring the sauce until smooth. Add vegetables and hearts to the resulting mixture, mix and cover with a lid for 30 minutes. At the end of cooking, add garlic and herbs. Boiled potatoes or steamed rice can serve as a side dish.

Braised hearts with cabbage

Ingredients used (for 4 servings):

• Chicken hearts, 500 g;
• Medium head of cabbage;
• Small onion;
• A teaspoon of tomato paste.

Add oil to the slow cooker and lightly fry the hearts with onions. The cabbage is chopped using a grater or knife, intensively crushed, and introduced into the contents. Add a glass of water, close the lid and simmer the dish for 40 minutes. Afterwards, turn off the multicooker, but keep the lid closed for another 30 minutes.

Hearts with buckwheat porridge and mushrooms

Ingredients used (for 4 servings):

• Chicken hearts, 500 g;
• Champignons, 300 g;
• Buckwheat, 300 g;
• Medium bulb;
• Butter, 100 g.

Mushrooms are fried with finely chopped onions in butter, hearts are added. Pour in the washed buckwheat, add half a liter of water and turn on the “Stew” mode. Cooking time is 40 minutes. Mix the contents, salt and pepper. Then the finished dish is allowed to cool slightly and after an hour is served.

Chicken hearts in a slow cooker are a really tasty and, most importantly, healthy dietary product. If you want something tasty and unusual, and also simple, then it’s time to cook chicken heart this way.

• calorie content of chicken hearts in a slow cooker per 100 g is 150 kcal;
• cooking time - 45 minutes.

To prepare a truly delicious dish, you can use the most ordinary products.

Ingredients

• 700-800 g chicken hearts;
• 1 medium onion;
• 300 g sour cream with medium fat content 15-20%;
• a tablespoon of flour;
• 2 large spoons of vegetable oil;
• salt, pepper, spices and herbs - at your discretion.

The recipe for cooking chicken hearts in a slow cooker is so simple that even novice housewives can handle it.

Preparation progress

Cut the onion into small pieces. Pour vegetable oil into the multicooker, turn on the “fry” mode and cook the onion until translucent.

The hearts need to be pre-processed a little. The fat and vessels are cut off, the films are removed, and then washed under running water.

Add the meat to the onion and cook in the same mode for about 15 minutes, stirring occasionally.

But now you just need to switch to extinguishing, set the program to 30 minutes.

Half an hour has passed, and now add a tablespoon of flour. At the same stage, add all the spices, mix thoroughly - after all, we don’t need a single lump.

What about sour cream? Let's not forget about her. Add 5-6 tablespoons (although this is a matter of taste and diet), simmer for no more than 10 minutes.

Decorate with fresh herbs and vegetables.

Chicken hearts stewed in a slow cooker clearly ask for some kind of classic side dish in the form of boiled or fried potatoes. You can also make puree, which will be incredibly tasty thanks to its sour cream flavor. In a word – complete freedom for culinary imagination.

Hearts in a slow cooker with potatoes

How else to cook chicken hearts in a slow cooker? - there is one productive idea. They can be stewed directly with potatoes, then you get something like a meat stew. For this recipe, we will take classic, time-tested products.

Ingredients

• chicken hearts – 0.5 kg;
• potatoes - 4 medium pieces;
• onions and carrots - 1 piece each;
• vegetable oil – 3 large spoons;
• medium fat sour cream - about the same;
• flour – 1 tablespoon;
• salt, spices and herbs - at your discretion.

This recipe for cooking chicken hearts can be reproduced using a Redmond multicooker, or in another device.

How to cook

1. As usual, we first prepare the products. We clean and wash the vegetables. We cut off the fat and films, as well as the vessels near the hearts. We wash everything under running water.
2. Chop the onion and grate the carrots on a coarse grater so that the pieces are approximately the same size.
3. Now we need to turn on our kitchen assistant in the “frying” mode, set the time to 20 minutes, pour in vegetable oil and heat it for literally 2-3 minutes.
4. Lay out the mixture of vegetables, fry for 5 minutes, then add salt and all the spices.
5. After another 5 minutes, add the chicken hearts themselves and fry for another 6-7 minutes.
6. Add flour and sour cream, mix thoroughly, heat for the remaining time (literally 3 minutes). If there is very little liquid, you can add half a glass of water or chicken broth, if you happen to have it on hand.
7. The first stage is completed. Now you need to set the “Stew” mode, lay out the pre-cut potatoes, and also a bay leaf. We set the time to 30 minutes and do our favorite things while waiting for a hearty and healthy meal.

The finished dish can be sprinkled with herbs and served with any vegetables.

Chicken hearts with potatoes cooked in a slow cooker

Chicken hearts in a slow cooker with cabbage: recipe with photos

Chicken hearts in a slow cooker with cabbage is a rather unusual recipe that you don’t see very often on the culinary Internet. Nevertheless, he also has a right to exist, and what a right to exist!

This dish is suitable for cabbage lovers, as well as for those who seriously watch their figure. Chicken hearts with cabbage are perfectly filling and at the same time provide no more than 160 kcal per 100 g of the finished product. An obvious plus is the beneficial properties of cabbage. Thanks to fiber, it acts as a filter to cleanse the intestines and improve our digestion.

Ingredients

• chicken hearts - 0.5 kg;
• cabbage – half a head of cabbage (0.5 kg);
• tomato paste – 2 tablespoons (or 4 tablespoons of tomato puree);
• onions and carrots - 1 medium piece each;
• vegetable oil – 2 large spoons;
• salt, pepper and herbs - at your discretion.

How to cook hearts

By the way, chicken hearts according to this recipe can be cooked both in a slow cooker and in a frying pan. The process of cooking in a multicooker is as follows: you need to immediately mix all the ingredients in a large bowl, stir and simmer in the device for 1.5-2 hours until cooked.

A sprig of cherry tomatoes, a lettuce leaf and some fresh herbs turn this quite everyday dish into a real restaurant-quality delicacy. If desired, you can add a few drops of freshly squeezed lemon juice - a slight sourness improves the taste.

Bon appetit!

Time: 60 min.

Servings: 4-6

Difficulty: 3 out of 5

A simple recipe for cooking chicken hearts in a Redmond slow cooker

For many housewives, chicken hearts are a favorite offal, which makes incredibly tasty and satisfying dishes. This product can be used to create delicious salads, pates, as well as simple main courses. We recommend that you familiarize yourself with how simple Redmond is.

The offal can be purchased either frozen or chilled. Of course, fresh hearts are preferable, but if you only have a frozen product, you should defrost it properly. Place the hearts in a bowl, leave them to defrost in the refrigerator, this is the only way they will retain their useful properties, turn out juicy and incredibly tasty after cooking.

Immediately before use, the hearts should be thoroughly washed, after which you can begin preparing using the chosen method.

Many housewives are faced with the question: how to cook chicken hearts so that they appeal to all family members. In fact, there are many options; don’t be afraid to experiment if you know the secrets of cooking the popular offal.

• You can cook hearts not only with the addition of sour cream or homemade yogurt; ketchup or tomato paste are perfect for this purpose.
• Don’t forget about spices; ginger is an ideal addition to offal. It can be used either fresh or in powder form.
• The dish will taste great if you marinate the main ingredient in soy sauce or vinegar, this will only take 30 minutes.
• Preparing the hearts for further heat treatment is quite simple: cut each heart lengthwise, remove any clots and rinse thoroughly.
• The dish will acquire a special piquant taste if you add a few cloves of chopped garlic to the creamy sauce during cooking.
• Mushrooms and vegetables can be an excellent addition to chicken hearts. A simple, affordable product can be easily transformed into a restaurant-style dish.

Unfortunately, not many people know about the beneficial properties of this product; it is rich in vitamins and microelements necessary for the normal functioning of the human body, namely:

• B vitamins – normalize metabolic processes, the production of certain enzymes, as well as hormones, ensure the full functioning of all organs and systems;
• vit. A – maintains eye health, increases the body’s immune defense, and is responsible for the strength of bone tissue;
• vit. PP – prevents the development of skin ailments, normalizes blood circulation, provides a boost of energy;
• Cu (copper), Fe (iron) and Mg (magnesium) are the main participants in the process of hematopoiesis, maintaining normal hemoglobin levels;
• phosphorus (P) – maintains the strength of bone and connective tissue;
• potassium (K) – ensures normal functioning of the central nervous system.

The balanced vitamin and mineral composition of this product allows the body to recover after injuries or surgical interventions.

Chicken hearts must be present in the diet of physically active people and those who adhere to the basics of proper nutrition, because their regular consumption is a kind of prevention of the development of serious cardiovascular diseases.

Ingredients:

Hearts	- 500 gr.
Champignon	- 500 gr.
Carrot	- 2 pcs.
Onion	- 2 pcs.
Sour cream 20%	- 200 gr.

Step 1

Rinse the offal under running water, then place it inside a multi-cooker bowl greased with vegetable oil. Select the “Stew” program for 1 hour.

Step 2

After 20 min. open the lid and add carrots, cut into thin half rings.

Step 3

Peel the onion, cut into small cubes, and add to the contents of the multicooker.

Step 4

After some time, check the quenching process. If there is not enough liquid, pour in ½ glass of water.

In about 20 minutes. Before the end of stewing, add finely chopped champignons, as well as the required amount of sour cream.

Step 5

After cooking is complete, you can open the multicooker and place the aromatic and very appetizing dish on plates.