Traditionally, this dish is made with beef liver, but caramelized onions and apples pair wonderfully with chicken, turkey, and pork liver as well. So, if you don’t have a preference, feel free to use any liver you like.

In any case, it will turn out to be a harmonious, delicious, and very simple dish to make, using minimal and very accessible ingredients. It’s even suitable for a festive table.

By the way, it looks quite festive, too, and you can serve it with mashed potatoes, sauerkraut, or a green salad. Give it a try!

Ingredients:

– 600g chicken liver

– 2 apples

– 2 onions

– 2 tablespoons flour

– A little vegetable oil

– 50g butter

– Salt, pepper

Preparation:

Rinse the liver well, remove any membranes, cut into portions, and dry with paper towels.

Cut the onions into not-too-thin half-rings.

Wash and dry the apples, remove the core, and slice them.

Place the dried liver in a food bag, add the flour, and shake well to coat each piece. Remove excess flour using a sieve.

In a well-heated skillet with a little vegetable oil, fry the liver on all sides, about 2-3 minutes each side, until golden and cooked through. At the end of frying, add salt and pepper, stir, and transfer to a bowl, covering it to keep warm and allow it to finish cooking.

In the same skillet, where the liver juices remain, add a little butter and fry the apple slices on both sides until they’re a nice caramel color, tender but not falling apart.

Transfer the cooked apples, and again, in the same skillet with the butter that has absorbed the aromas of the apples and liver, add a bit more butter and fry the onions over high heat. Fry quickly, ideally leaving them slightly crunchy but with a beautiful golden color as they caramelize.

Now, on the serving plate, layer the apples first, then the liver, and top with the fried onions. Done! Here you have tender liver with sweet onions and a hint of fruity apple tartness. Altogether, it’s absolutely delicious. Be sure to make it and enjoy your meal!

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