Name: Chicken Livers Sauteed With Apples and Onion Rings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 serving(s)
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

Recipe by My2Siamese

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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:: 40mins
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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

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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@My2Siamese

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@My2Siamese

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"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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creation by My2Siamese

10/19/2007

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.)