Quick Weeknights · Polish
Wątróbka z Cebulką
Pan-seared chicken livers paired with caramelized sweet onions are a staple for a reason.
Why This Works
The natural sweetness of the onions and apples perfectly balances the rich, metallic notes of the liver.
The Upgrade
Deglaze the pan with a splash of sweet dessert wine at the very end.
Chef's Secret
Michelin TechniqueDo not salt the liver until it is browned; salting too early can toughen the texture.
Ingredients
Total time including resting: 25 min
Directions
Dust the cleaned livers lightly in flour; shake off any excess to ensure a thin coating.
3 minMelt butter in a skillet over medium-high heat.
2 minAdd onion rings and sauté until they are deeply golden brown and soft.
8 minPush onions to the side and add the livers, searing until browned on the outside but still pink inside.
4 minAdd apple slices and continue to sauté until the apples are tender.
3 minSprinkle with marjoram and season with salt and pepper to taste.
1 minToss everything together one final time and serve immediately.
1 minWine Pairing
Beaujolais-Villages
Red Wine
The BottleGeorges Duboeuf Beaujolais-Villages
Light and fruity, this wine keeps the palate fresh against the heavy, earthy sweetness of liver and caramelized onions. Its low tannin prevents a metallic clash with the dish.
Nutrition per Serving
290
calories
26g
protein
12g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Creamy Mashed Potatoes
Prepare smooth, buttery mashed potatoes to act as a comforting canvas for the iron-rich liver and onions.
Ingredients
Directions
Place potatoes in a pot, cover with cold salted water, and boil until fork-tender, approximately 15 minutes.
Drain thoroughly and return to the warm pot for 1 minute to evaporate residual moisture.
Pass potatoes through a ricer or food mill for optimal smoothness.
Fold in the butter and cream over low heat until fully emulsified.
Season with salt and serve immediately.
Side Dish
Sour Pickles
Slice traditional Polish dill pickles into spears to provide the necessary acid to cleanse the palate after each savory bite.
Ingredients
Directions
Pat the pickles dry with paper towels to ensure a crisp texture.
Slice each pickle lengthwise into quarters.
Arrange the spears neatly on a chilled serving plate.
Garnish with freshly minced dill and a light dusting of cracked black pepper.
Member Reviews
How did it turn out?
Rate this recipe
Made this tonight and it disappeared in minutes. Adding it to the rotation.
Tastes like something you'd pay 30 dollars for at a restaurant.