Chicken Liver and Caramelised Onions with Apples in Honey Glaze

These Chicken livers are accompanied by caramelised onions and apples, and fried to a golden, crispy brown for an old-time Polish treat.

📝 Ingredients

• 1 large (8.8 oz, 250 g) yellow onion
• 1 tbsp butter, unsalted
• 1/2 cup (250 ml) apple cider (optional, can be replaced with water or chicken stock)
• 11 oz (300 g) chicken liver
• 4 sprigs fresh rosemary
• canola oil, for frying and sprinkling
• 1 garlic clove
• Ground pepper, to taste
• 2 red apples (0.8 lb, 360 g)
• 1 tbsp honey
• 3.5 tbsp (50 ml) balsamic vinegar
• 3 tbsp (40 g) cold butter
• Salt, to taste

👨‍🍳 Instructions

1. 1Peel the onion and slice it into half...: Peel the onion and slice it into half rings.
2. 2In a saucepan, melt one tablespoon of butter...: In a saucepan, melt one tablespoon of butter over a medium heat.
3. 3Gradually start adding onions, handful by handful. Let...: Gradually start adding onions, handful by handful. Let each ‘lot’ cook for a minute or two before adding another.
4. 4Add a pinch of salt, mix together with...: Add a pinch of salt, mix together with a spoon.
5. 5Reduce the heat to ‘low’ and continue cooking...: Reduce the heat to ‘low’ and continue cooking for 15-20 minutes, stirring from time to time. We’re aiming for a ‘blonde’ colour here. If the onions start browning too quickly, reduce the heat even more. If you want to speed up this recipe, you can jump to “Step 2” and marinade the liver as the onions are frying. If you’re frying more onions with intention for storing - that’s the moment when I put some of the onions away into jars for later use.
6. 6Continue cooking for another 15-20 minutes. When you...: Continue cooking for another 15-20 minutes. When you notice that all the liquid has evaporated from the onions, pour in some apple cider and mix with a spoon (this could be just water, stock or broth instead).
7. 7Set aside on a plate, we’ll add them...: Set aside on a plate, we’ll add them to the dish soon. Don’t wash the frying pan.
8. 8Remove thin membranes surrounding the liver: • If...: Remove thin membranes surrounding the liver: • If the liver is already sliced, trim the edges • If it’s whole, get your finger underneath the membrane and then pull it away.
9. 9If the chicken livers are whole, slice them...: If the chicken livers are whole, slice them up. Personally, I prefer smaller chunks, roughly 1 inch (2.5 cm) cubes. Place them in a bowl and sprinkle with oil.
10. 10Roughly chop two sprigs of rosemary, add them...: Roughly chop two sprigs of rosemary, add them in.
11. 11Peel one garlic clove, slice it thinly and...: Peel one garlic clove, slice it thinly and add to the meat.
12. 12Season the meat with ground pepper (important: we...: Season the meat with ground pepper (important: we don’t want any salt here, not at this stage). Toss it around with your hands and set aside for 20-30 minutes, let the meat soak in all the flavours.
13. 13(You can use the same frying pan we’ve...: (You can use the same frying pan we’ve used for caramelizing onions).
14. 14Heat up a tablespoon of canola oil (or...: Heat up a tablespoon of canola oil (or even better - clarified butter).
15. 15Fry the liver for 3 to 5 minutes...: Fry the liver for 3 to 5 minutes on each side until golden brown. Ideally, it should still be slightly raw inside. Set aside on a plate to rest.
16. 16Cut unpeeled apples into quarters, remove the seed...: Cut unpeeled apples into quarters, remove the seed nests and cut into thick pieces.
17. 17Fry apples briefly over a high heat, until...: Fry apples briefly over a high heat, until they turn golden brown. Add a sprig of rosemary. Once cooked, move them onto a plate and set aside.
18. 18Using the same frying pan, heat up one...: Using the same frying pan, heat up one tablespoon of honey.
19. 19Add one sprig of rosemary, 3.5 tablespoons of...: Add one sprig of rosemary, 3.5 tablespoons of balsamic vinegar and three tablespoons of butter. Heat up slowly on a low heat, mixing with spatula from time to time. Let the flavours combine.
20. 20When it thickens a tiny bit, add cooked...: When it thickens a tiny bit, add cooked livers. Braise for 4 to 5 minutes. If the glaze feels not wet enough, add a spoonful or two of apple cider (or apple juice).
21. 21When you’re nearly done with braising, add half...: When you’re nearly done with braising, add half a portion of caramelised onions. Mix together with a spatula.
22. 22Plate glazed chicken livers. On the side, serve...: Plate glazed chicken livers. On the side, serve the apples and the other half of caramelised onions. Pour the remaining glaze over the whole dish and season generously with salt.