Ventricles chicken braised in cream sauce in a pan - how to cook a delicious chicken ventricles, a step by step recipe photos
Chicken gizzards - not the most popular byproduct. And all because they are preparing for a long time, but still can be hard to stay after hours spent in a frying pan. To dish had a mild and tasty, I suggest chicken offal stew with sour cream. Cook the chicken in cream ventricles in my recipe, which is complemented by steps to make a photo, and you will no longer get round this valuable byproduct.
To prepare this dish, we need some food. All of them are in front of you in the photo:
- chicken ventricles - 400 g;
- onions - 2-3 pc .;
- sunflower oil - 40 g;
- cream - 200 g;
- chicken broth - 200 ml;
- Bulgarian pepper - 1 pc .;
- salt - 0, 5, Art. l .;
- spices - 1 tsp..
How to cook a chicken in cream ventricles
Onions cleaned from the husk, and bell peppers to get rid of the seeds. I pre-washed and cleansed by-products from the films and excess fat pieces.
Now, chop the onion into large chunks, salad and peppers - small strips.
I had already sliced chicken ventricles, so I sent them immediately to a heated frying pan with sunflower oil. Vegetables should be added to the slightly toasted stomachs. Simmer over medium heat, somewhere, stirring occasionally for 10 minutes.
Pour the chicken broth and mix products, close the lid of the pan and simmer for about 20 minutes. I stayed broth after cooking chicken breasts, in addition to meat cooked in it a small carrot and onion, as well as Lavrushka, allspice and black pepper.
During this time, the broth has evaporated, then came the pour sour cream. Mix everything and cook the dish for about 10 minutes.
At the end add salt and spices to your liking. You can take a ready-made spice mix, for example, meat or chicken.
Serve chicken ventricles in sour cream in the form of heat as a separate dish or side dish of potatoes, cereals, pasta.