Sautéed Chicken Livers with Apples and Sherry

Name: Sautéed Chicken Livers with Apples and Sherry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 McIntosh apples, peeled, cored and thinly sliced; 1 onion, thinly sliced; 1 leek, white part only, thinly sliced; 2 tbsp butter; 6 tbsp (90 ml) sherry or Masala wine; 6 cups (140 g) baby spinach; 3/4 lb (340 g) chicken livers, trimmed; 1 tbsp (15 ml) maple syrup

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Preparation 15 MIN

Cooking 15 MIN
Servings 4

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.

Ingredients
Preparation

Ingredients

2 McIntosh apples, peeled, cored and thinly sliced
1 onion, thinly sliced
1 leek, white part only, thinly sliced
2 tbsp butter
6 tbsp (90 ml) sherry or Masala wine
6 cups (140 g) baby spinach
3/4 lb (340 g) chicken livers, trimmed
1 tbsp (15 ml) maple syrup

Preparation

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.
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.
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.