Chicken Livers Sauteed With Apples and Onion Rings

Total Time
40mins
Prep 15 mins
Cook 25 mins

When I was a kid, my Tante Mitzi and Uncle Egon often took us to Luchow's, the legendary German restaurant in Manhattan. This dish is from Luchow's German Cookbook. "A very popular dish at Luchow's and a favorite of Henry Kaiser and Rosalind Russell." (When making liver dishes in particular, I think it's wise to do your best to use an organically grown source, since the liver processes poisons, some additives to feed, etc...my two cents.)

Ingredients Nutrition

Directions

  1. Rinse and drain livers. If very large, cut in half.
  2. Season lightly with salt and paprika and sprinkle lightly with flour.
  3. Cook gently in 2 tablespoons butter until browned.
  4. In another small pan, cook onion in a little butter. Sprinkle over cooked livers.
  5. In a third pan brown apple slices in remaining butter. Sprinkle with sugar to give glaze and flavor. Top liver and onions.