Savour the rich flavours of sautéed chicken livers paired with tender apples, elegantly finished with a splash of sherry.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Medium
Instructions
Prepare the Ingredients
Clean and trim 500 g of chicken livers. Peel, core, and slice 2 large apples.
Pro tip: Use a sharp knife for clean cuts and even cooking.
Heat the Pan
In a large frying pan, heat 3 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat until the butter is melted and bubbling.
Pro tip: Ensure the butter does not burn by keeping a close eye on it.
Cook the Apples
Add the sliced apples to the pan and sauté for 5-7 minutes until they are golden and tender. Remove from the pan and set aside.
Pro tip: Stir occasionally to ensure even cooking.
Sauté the Chicken Livers
In the same pan, add the chicken livers. Cook for 5-7 minutes, turning occasionally, until browned on the outside and slightly pink in the centre.
Pro tip: Do not overcrowd the pan to ensure even cooking.
Add the Sherry
Pour in 1/2 cup of sherry and allow it to reduce for about 2-3 minutes, stirring occasionally.
Pro tip: This will deglaze the pan and add flavour.
Combine and Serve
Return the apples to the pan, sprinkle with 1 teaspoon of chopped fresh thyme, and season with salt and pepper to taste. Stir gently to combine and heat through. Serve immediately.
Pro tip: Garnish with extra thyme for a fresh touch.
Tips & Tricks
- Use fresh chicken livers for the best flavour and texture.
- Golden Delicious or Honeycrisp apples work well for this recipe.
- Ensure the sherry is of good quality for a well-balanced taste.
- Serve immediately to enjoy the perfect texture of the dish.
Frequently Asked Questions
How do you clean chicken livers?
Rinse the livers under cold water, remove any connective tissue, and pat them dry with paper towels.
What type of apples work best?
Golden Delicious or Honeycrisp apples are ideal for their balance of sweetness and firmness.
Can I use a different type of alcohol?
Yes, you can substitute sherry with Marsala wine or even a light white wine for a different flavour profile.
How do you know when chicken livers are cooked?
They should be browned on the outside and slightly pink on the inside. Ensure they reach an internal temperature of 165°F (74°C).
Can I make this dish ahead of time?
While best served fresh, you can prepare it a few hours ahead and reheat gently on the stove before serving.
Serving Suggestions
Nutrition per serving
320
Calories
27g
Protein
15g
Fat
15g
Carbs
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Kitchen & BBQ gear
What we use for recipes like this
Pots & Pans · Saucepans
P&P CHEF 2QT Saucepan, Stainless Steel 2 Quart Saucepan with Lid, Multipurpose Sauce Pan for Kitchen Restaurant Cooking, Visible Glass lid & Heat-Proof Handles, Rust Resistant & Dishwasher Safe
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