Sautéed Chicken Livers with Apples and Sherry
With a more delicate flavour than calf’s liver, these butter-browned chicken livers are tender, nutritious and rich in iron. Tossed with apples and spinach, this warm salad gives you a…
Instructions
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1
In a large non-stick skillet over medium heat, soften the apples, onion and leek in half of the butter. Add 1/4 cup (60 ml) of the sherry. Cook for 1 minute. Add the spinach and cook for 1 more minute, until the spinach starts to wilt. Season with salt and pepper. Set aside on a plate and keep warm.
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2
In the same skillet over medium-high heat, brown the livers in the remaining butter for 2 minutes per side or until medium-rare. Season with salt and pepper. Set aside on a plate.
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3
Deglaze the skillet with the remaining sherry and the maple syrup. Let reduce until thick and syrupy, about 1 minute. Return the livers to the skillet and toss to coat with the sauce. Serve the livers over the sautéed apples and spinach.
With a more delicate flavour than calf’s liver, these butter-browned chicken livers are tender, nutritious and rich in iron. Tossed with apples and spinach, this warm salad gives you a boost of an important mineral—and a shot of sherry for good measure.
