Pan‑fried Chicken Liver with Apples and Onions

Ingredients

• 500 g chicken liver
• 2 Apples
• 2 red onions
• 1 white onion
• 3 tbsp butter
• 3 tbsp apple cider vinegar
• 1 tbsp Rapeseed Oil
• 60 ml sherry
• 2 tbsp whole‑grain flour
• Salt
• Pepper
• 0.5 bunch sage (10 g)

Instructions

1. 1.

   Wash and pat the livers dry.

2. 2.

   Wash apples, quarter them, core, and slice into thin strips. Peel onions and cut into thick ribbons.

3. 3.

   Heat 2 tbsp butter in a large pan and sauté apples and onions for about 1–2 minutes, then deglaze with vinegar and remove from the pan.

4. 4.

   Add remaining butter and oil to the pan, coat livers in flour, and fry for about 2–3 minutes. Sprinkle onions and apples over them, deglaze with sherry, season with salt and pepper, stir gently, let cook for 1–2 more minutes, then taste and adjust seasoning.

5. 5.

   Wash sage, shake dry, pluck leaves from stems, and serve the pan‑fried chicken liver garnished with sage.