Main Dishes

Chicken Livers Sautéed With Apples & Onion Rings

  • 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 Apples, slices about 1/2-inch thick
  • 2 tablespoons Sugar

    • Rinse and drain livers. If very large, cut in half. Season lightly with salt and paprika. Sprinkle lightly with flour. Cook gently in 2 tablespoons butter until brown.

    In another small pan cook onionin a little butter, sprinkle over cooked livers.

    In a third pan brown apples slices in remaining butter. Sprinkle with sugar to give glaze and flavor. Top and onions.

    Makes 2 servings.

    A very populardish at Luchow's resturant in New York and a favorite of Henry Kaiser and Rosalind Russell.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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