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