SAUTÉED CHICKEN LIVERS WITH ONION, APPLE, AND FRISÉE

🧂Ingredients

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• 5 tablespoons canola oil
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• 1 pound red onion(3 medium; sauté slice)
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• 1 teaspoon apple cider vinegar
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• 16 piece chicken livers(cleaned, rinsed, patted dry)
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• 1 piece sea salt and freshly ground pepper to taste
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• 1 tablespoon brandy
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• 1 tablespoon lemon juice(½ lemon)
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• 2 piece apples(unpeeled; cored, quartered, sliced)
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• 1 piece pinch sea salt
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• 1 pound frisée(bite-size pieces)
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• 2 tablespoons apple cider vinegar
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• 1 tablespoon dijon mustard
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• 1 piece ¼ teaspoon sea salt
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• 1 piece pinch freshly ground black pepper
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• 6 tablespoons extra virgin olive oil
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📝Instructions

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1. 1

   Heat 3 tablespoons oil in large sauté pan over medium heat. Sweat onions until translucent. Add vinegar and raise heat slightly. Continue to cook until onions begin to brown and caramelize, adding a bit of water if onions begin to stick to pan. When onions are tender and browned, add salt and pepper. Remove onions from pan and set aside.

2. 2

   Season livers with salt and pepper. Add remaining 2 tablespoons oil to same pan and heat over medium-high flame. Add livers, making sure not to crowd pan. Sauté livers about 2 minutes 2 minutes on each side. When livers are done, add brandy to pan, and swirl to combine.

3. 3

   Transfer cooked livers to paper-lined sheet tray to drain.

4. 4

   Add onions back to pan, followed by livers.

5. 5

   Toss lemon juice in bowl with apples, salt, and pepper. Add frisée and set aside.

6. 6

   In separate small bowl, combine vinegar, mustard, salt, and pepper. Slowly whisk in oil until dressing has emulsified.

7. 7

   Toss salad with dressing. Serve with caramelized onions and liver.