Wątróbka Drobiowa z Karmelizowaną Cebulką i Jabłkiem w Miodzie
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Chicken liver doesn’t have to be off-putting. In fact, I would argue it is absolutely delicious (when done right!).
In this recipe, caramelised onions, sweet apples and honey glaze balances the intensity of the liver. Plus, chicken liver has a milder flavour than beef, veal or pork. So if you’re a liver-sceptic, I encourage you to give this recipe a try.
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
In Poland, chicken liver with onions and apples is a classic pairing. It’s savoury, yet sweet at the same time.
Have you acquired a taste for liver already?
Try this recipe next:
Do you need any special ingredients to make this Chicken Liver and Onions?
You’ll need roughly 11 oz (300 g) of chicken liver for this recipe.
Organ meats are rising in popularity, and more and more shops sell them on a regular basis. If your local store does not – ask anyway. Often there’s an option to order it and collect it later. Whenever you can, choose the ‘free-range’ over the ‘conventionally raised’ meat option.
If you’re not a fan of chicken liver, try this recipe with beef, veal or pork liver instead.
What could you serve with this Chicken Liver dish?
This dish tastes great with a simple side salad and a few slices of fresh, crispy bread.
Can you make this Chicken Liver and Onions another way?
Apples can be swapped for apricots, peaches, plums or other fruit. Feel free to experiment.
If you choose to dust chicken livers with flour before searing (we’re not doing that in this recipe), note that this will thicken the glaze. You may need to add more liquid to it later.
What diets is this Chicken Liver and Onions suitable for?
This recipe is suitable for those who follow a gluten-free diet (the livers are cooked without any flour).
How long can you keep this Chicken Liver and Onions in the fridge?
Once you’ve served the dish, ideally you should eat it within 3 hours.
If you want to store any leftovers, allow them to cool. Move them into a container with a lid and place them in the refrigerator. These chicken livers will survive easily 2-3 days in the fridge – but it’s best to eat up the very next day.
Note that once reheated, the meat will be drier and not as pleasant to eat. That’s why I would encourage you to blend it into a pâté / liver paste. It’s perfect over a slice of fresh bread.
Can I freeze this Chicken Liver and Onions?
I wouldn’t recommend making this dish with the intention to freeze. But the leftovers can be frozen to avoid waste. Remember to freeze them as soon as it has cooled down.
Move the livers into a freezer-friendly container and cover them with a lid. Mark the box with a description and today’s date. Aim to eat the dish within the next 3 months.
How to use leftover Chicken Liver and Onions?
Reheating this dish isn’t a great idea. You can do so on the stove, but the liver will turn dry. Try this pâté recipe instead –
Chicken Liver Pâté with Onions and Apples: Move all the leftovers into an electric blender or food processor. Add in a spoonful of butter and a few drops of cognac or brandy (optional). Blend until combined. Have a taste – if it needs more seasoning, add it in. If it’s too dry, add some liquid, ideally some stock.
Serve over a piece of fresh bread or crackers. Store in a jar or a small container with a lid. Keep in the fridge for up to 5 days.
- 1 large (8.8 oz, 250 g) yellow onion
- 1 tbsp butter, unsalted
- ½ 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
Step 1: Caramelizing onion*
*This can be done up to a week in advance and refrigerated in a jar / food-friendly container. The amounts given in this recipe are enough for just one dish. But I usually double or triple it, use some for this liver dish and store the rest (for soups, dips and other tasty things).
- Peel the onion and slice it into half rings.
- In a saucepan, melt one tablespoon of butter over a medium heat.
- Gradually start adding onions, handful by handful. Let each ‘lot’ cook for a minute or two before adding another.
- Add a pinch of salt, mix together with a spoon.
- 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.
- 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).
- Set aside on a plate, we’ll add them to the dish soon. Don’t wash the frying pan.
Step 2: Marinating Liver
- 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.
- 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.
- Roughly chop two sprigs of rosemary, add them in.
- Peel one garlic clove, slice it thinly and add to the meat.
- 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.
Step 3: Sautéing Liver & Apples
- (You can use the same frying pan we’ve used for caramelizing onions).
- Heat up a tablespoon of canola oil (or even better - clarified butter).
- 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.
- Cut unpeeled apples into quarters, remove the seed nests and cut into thick pieces.
- 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.
Step 4: Making the glaze
- Using the same frying pan, heat up one tablespoon of honey.
- 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.
- 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).
- When you’re nearly done with braising, add half a portion of caramelised onions. Mix together with a spatula.
- 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.
Amount Per Serving: Calories: 857Total Fat: 46gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 1424mgSodium: 620mgCarbohydrates: 49gFiber: 6gSugar: 36gProtein: 61g