Chicken Livers Sauteed With Apples and Onion Rings

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.)

• Ready In: 40 mins
• Serves: 2

Ingredients

• 12  chicken livers
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon paprika
• 2  tablespoons flour
• 3  tablespoons butter
• 1⁄2 Spanish onion, sliced in rings
• 4  slices apples, each 1/2-inch thick
• 2  tablespoons sugar

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.