Chicken Livers with sauteed Apples and Onion Rings

Chicken Livers with Onions and Apples Rings

Ingredients

Chicken Livers (approx. 12, buy a container of chicken livers)
1 Spanish Onion sliced into rings.
1 crisp Apple
1 teasp.sugar
salt
1 tablespoon flour
paprika
sherry
3 skillets
butter

Directions

Rinse and drain 12 chicken livers. Cut in half, there is a stringy bit in the middle of the liver, I discard that and keep the plump bits around it. Season lightly with a 1/4 of salt, paprika and 1 tablespoon flour sprinkled lightly. Heat 2 tablespoons butter in a skillet.Slice a Spanish onion and saute onion till golden brown. In the meantime,peel and core an apple. Cut 4 slices approx. 1/2 inch thick. Sprinkle with sugar. Heat 2 tablespoons butter in another pan, cook apple gently for about 8 minutes.
In the third skillet, melt 2 tablespoons butter, cook livers gently till browned on all sides. Remove livers and add to the pan 1/4 cup sherry. Stir to lift the glaze and bring to boil.
Pour the glaze over the livers, add the onions on top and place the apple slices around the edge. This dish is very nice with apples and we often get out some apple sauce as well to go along with it.