Chicken Livers with Apples

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Some people think that liver is a product of inferior quality compared to, for example, muscle meat. This opinion is erroneous, as organ meats, especially liver, are distinguishable by the high content of useful substances and nutrients. Therefore, master chefs around the world refer to liver as a delicacy and nutritionists recommend liver for preventive and healing purposes.

Chicken Livers with Apples


  • 1 pound chicken livers
  • 1 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 2 medium apples
  • 1 tbsp raw honey
  • 2 tbsp olive oil
  • 1 onion
  • 1/3 cup dry white wine
  • marjoram leaves


  1. Wash the livers and cut into pieces. Place in a bowl and sprinkle with lemon juice, add 2 tablespoons of olive oil, salt and pepper to taste. Mix thoroughly and set aside for 10 minutes.
  2. Cut the onion into thin half-rings. Peel and cut the apples into small slices. Chop the marjoram leaves. Saute the onion and apples in olive oil for 5 minutes. In a small pan bring the wine to a boil and cook for 5 min. Add honey and vinegar, bring to a boil and remove from heat.
  3. Put the livers in a pre-heated frying pan and fry, stirring for 2-3 minutes. Add the onions and apples, pour the wine mixture and cook for 3-4 minutes. Serve immediately.

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