polish

Pan-Seared Liver with Apple Onion Pan Sauce and Rye

This pan-seared dish pairs chicken liver, trimmed with onion, sliced, apple, sliced and apple cider vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

38 g Protein

59 g Carbohydrates

29 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

185g chicken liver, trimmed 220 kcal
101g onion, sliced 40 kcal
117g apple, sliced 61 kcal
10g rapeseed oil 88 kcal
10g butter 72 kcal
8g apple cider vinegar 1 kcal
8g all-purpose flour 29 kcal
50g rye bread 133 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

chicken liverall-purpose floursaltblack pepper
Pat the liver dry and season with salt and black pepper. Lightly dust with flour.
chicken liverrapeseed oil
Heat rapeseed oil in a skillet over medium-high heat. Sear liver quickly, 2-3 minutes per side, until browned but still slightly pink inside; transfer to a warm plate.
onionbutter
Reduce heat to medium. Add onion and butter to the same skillet; cook until softened and lightly browned, 5-6 minutes.
appleapple cider vinegar
Add sliced apple and cook 2 minutes. Stir in vinegar to deglaze, scraping up browned bits, and simmer 1 minute to form a glossy sauce.
chicken liverrye bread
Return liver to the pan for 30 seconds to coat. Serve with rye bread to mop up the sauce.