Pan Seared Chicken Liver with Apples and Onion over Buttery Polenta
This pan-seared dish pairs chicken livers, trimmed with apple, sliced, onion, sliced and polenta. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
154g chicken livers, trimmed183 kcal
98g apple, sliced51 kcal
70g onion, sliced28 kcal
42g polenta (cornmeal)155 kcal
105g milk53 kcal
175g water0 kcal
13g butter93 kcal
7g neutral oil62 kcal
7g all-purpose flour25 kcal
7g apple cider vinegar1 kcal
1g salt0 kcal
1g black pepper2 kcal
Cooking instructions
polenta (cornmeal)milkwaterbuttersalt
Bring water and milk to a simmer in a small pot. Whisk in polenta and a pinch of salt; cook on low, stirring, 10-12 minutes until thick. Stir in butter at the end.
chicken liversall-purpose floursaltblack pepper
Meanwhile, pat chicken livers dry. Season with salt and pepper and dust lightly with flour.
chicken liversneutral oil
Heat oil in a skillet over medium-high. Sear livers 2-3 minutes per side until browned but still tender inside; remove to a plate.
appleonionapple cider vinegar
In the same skillet, add onion and apple. Cook 6-8 minutes until softened and lightly caramelized. Add vinegar and scrape up browned bits.
chicken liversappleonionpolenta (cornmeal)
Return livers to the pan for 1 minute to warm through. Serve over polenta, spooning apple-onion mixture on top.
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