Name: Chicken ventricles in sour cream sauce
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Yield: 3
Ingredients: Chicken stomachs - 600 gram; Bulb onions - 1 PC.; Carrot - 2 PC.; Sour cream 15% - 4 tbsp; Flour - 1 tbsp; Bay leaf - 3 PC.; Allspice - 4 PC.; Water - 150 Ml; Vegetable oil - for frying; Salt - taste; Black pepper - taste

Recipe information

Cooking:

1 hour 20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken ventricles in sour cream sauce

1. Chicken stomachs - 600 gram

2. Bulb onions - 1 PC.

3. Carrot - 2 PC.

4. Sour cream 15% - 4 tbsp

5. Flour - 1 tbsp

6. Bay leaf - 3 PC.

7. Allspice - 4 PC.

8. Water - 150 Ml

9. Vegetable oil - for frying

10. Salt - taste

11. Black pepper - taste

How to cook deliciously - Chicken ventricles in sour cream sauce

1. Stage

Rinse the stomachs well, fill with water and cook after boiling for 15 minutes, then drain the water, rinse with clean water, add bay leaf, allspice and cook for another 50 minutes after boiling.

2. Stage

Cut the finished ventricles, cut into medium pieces.

3. Stage

Cut onions into cubes, and carrots into strips, fry in vegetable oil until soft.

4. Stage

Then add flour to the pan, add water and stir well, simmer for about 5 minutes.

5. Stage

Add the sliced ventricles to the pan, salt and pepper to taste and cook for 10 minutes.

6. Stage

Serve with any side dish sauce.

7. Stage

Bon Appetit!!!

8. Stage

Chicken ventricles in sour cream sauce are very tender, juicy and tasty, they are perfect for any side dish. This is a great dish that diversifies the casual table. Serve with fresh vegetables, salads, pickles or pickled vegetables. Be sure to add your favorite spices during cooking, and you can also add fragrant greens.