Chicken ventricles in sour cream sauce with greens

3

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 126kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  126kcal

• Rating

• Recipe

It’s time to dispel the prevailing negative biases that chicken stomachs cannot be cooked deliciously. Can! Not just tasty, but very tasty, aromatic, amazing. We start cooking at home and prove it is in fact. ?

Let’s get started!

Ingredients

0/11 ingredients

• chicken stomachs – 500 g
• sour cream – 200 ml
• onion – 1 pc.
• vegetable oil – 1 tablespoon
• butter – 1 tablespoon
• salt
• ground black pepper
• nutmeg – at the tip of a knife
• garlic – 3 cloves
• fresh greens
• water – 1/4 cup

1 ч1 ч 126

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Chicken ventricles are thoroughly washed under water, cut off superfluous. Put in a pan.
2. Finely chop the peeled onion and garlic, chop the greens.
3. Melt the butter in a pan and pass the onions in it. until golden.
4. Put the fried onions in a pan to the stomachs. Solim, pepper, add finely chopped garlic and nutmeg.
5. In another pan, mix sour cream with a quarter cup of water. Bring to a boil and simmer for a couple of minutes over low heat.
6. Fill the stomachs with this sour cream. Shuffle the contents pots. Stew chicken ventricles for 45 minutes over medium heat with closed lid.
7. Put chopped greens and simmer another 5-7 minutes.