You will need
    • • 0.5 kg chicken liver;
    • • 0.5 kg of chicken hearts;
    • • 1 onion;
    • • chicken broth – 100 ml;
    • • 2 tablespoons of sour cream;
    • • vegetable oil;
    • • Bay leaf – 1 PC.
    • salt
    • pepper.
You must first prepare chicken hearts and liver. Hearts must be washed in cold water, cut off from their blood vessels and excess fat. The liver also should be washed in cold water to see if there gall bladder. If in a liver there is at least one bursting of gallbladder, the entire liver is bitter. Chopped liver have in to small pieces. Hearts can not cut unless they are very large. If hearts the size of a small plum, it is better to cut them into two parts. To drain excess moisture.
Onions chop and fry in a hot pan in vegetable oil until Golden color. Add washed heart and liver and fry on high heat for 5 minutes, stirring occasionally. Intense roasting will not give a liver to collapse and hearts become soft. Then the fire abated, pour in the mixture of 100 ml of chicken broth, cover the pan and simmer for 10 minutes on low heat.
When the protein will curdle, liver and heart will change color, you add to the pan sour cream, how to work properly by an and simmer for another 5 minutes. In the end, add salt and pepper to taste and put in a pan Bay leaf. To extinguish under a cover for another minute and remove from heat. Served best with boiled potatoes, rice, buckwheat or boiled cauliflower. The dish can be eaten chilled as a snack.