Chicken Hearts and Liver in Sour Cream in a Skillet
Delicious, hearty and juicy, in a delicate velvety sauce! Chicken hearts and liver in sour cream in a skillet go together wonderfully - a great choice when you need to feed the family quickly and satisfyingly. The dish is budget-friendly and at the same time very tasty!
Updated : 26 November, 2025
Easy
About 20 min.
Ingredients
300 grams
Chicken hearts
500 grams
Chicken liver
200 grams
Sour cream
1 tablespoon
Wheat flour
0.75 cup
Water
1
Onion
1
Carrot
to taste
Garlic
1
Laurel leaf
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to stew chicken hearts and liver in sour cream in a skillet? Prepare all the ingredients. I had frozen offal, so I took it out of the freezer in advance and thawed it. Of course, the dish will be much tastier if you use hearts and liver from free-range chickens. Rinse the offal and pat it dry with paper towels.
Step 2
Peel the onion, garlic and carrot. Rinse them in clean water and pat dry. If you wish, you can leave out the garlic (the same goes for the bay leaf).
Step 3
Slice the onion into half-rings or quarter-rings. Grate the carrot on a coarse grater, and press the garlic through a garlic press or chop it very finely with a knife. Trim the vessels from the hearts. If your hearts are large, cut them in half lengthwise. Cut the liver into two or three pieces as well.
Step 4
In a skillet with a thick bottom, heat a small amount of refined vegetable oil. Fry the chopped vegetables until soft and the onion turns translucent. Don’t forget to stir from time to time so nothing burns.
Step 5
Since hearts take a little longer to cook than liver, add them first to the skillet with the sautéed vegetables.
Step 6
Cook, stirring, over slightly above medium heat for about 5 minutes.
Step 7
Then add the chicken liver to the skillet. Cook everything together for another 5 minutes or so, stirring occasionally.
Step 8
In a deep bowl, mix the sour cream, flour, salt, ground pepper and water until smooth. At this stage you may add your favourite dried spices. I like when there is plenty of sauce in the finished dish, so I usually add a bit more water than indicated in the recipe, by eye.
Step 9
Pour the sour cream sauce over the hearts and liver, add the bay leaf. Stir everything and simmer over low heat under a lid for about 10-15 minutes, until fully cooked.
Step 10
At the end of cooking, sprinkle the dish with finely chopped herbs. Dill or fresh green onion work very well.
Step 11
Serve hot.
Author note
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