Russian cuisine: Chicken Hearts in Cream

Wash all the hearts, cut them into halves and wash again, so that there is no clogged blood left in them, also cut off all the unnecessary fat and vessels. Fry the hearts separately in vegetable oil, till they are half done, then put them in a pot with chopped onions and carrots, add a little bit of water and a lot of sour cream, season with ground white and black pepper, add a bay leaf and stew for 25-30 minutes on a slow fire. Grand with mashed potatoes or porridge!