Saute of Chicken Livers Bacon and Apples
Delight in the perfect balance of savory and sweet with this Sauté of Chicken Livers, Bacon, and Apples—a comforting, flavor-packed dish that’s ready in just 35 minutes. Tender chicken livers are seared to perfection and paired with crispy bacon, caramelized onions, and golden apple slices for a rich medley of textures and flavors. A splash of white wine and a sprinkle of fresh thyme elevate this dish, making it as refined as it is satisfying. Finished with a garnish of parsley, this dish is ideal served warm with crusty bread, creamy mashed potatoes, or a crisp green salad. Perfect for a hearty dinner or a dinner-party centerpiece, this recipe highlights the rustic charm of simple yet sophisticated cooking.
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Recipe Information
Ingredients
- 500 grams chicken livers
- 150 grams bacon
- 2 pieces apples (firm, such as Granny Smith or Honeycrisp)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion
- 1 teaspoon thyme (fresh, minced)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 60 milliliters white wine (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Rinse the chicken livers under cold water and pat dry with paper towels. Trim away any visible connective tissue or blemishes, and cut large pieces in half for even cooking.
Peel, core, and slice the apples into thin wedges. Slice the onion thinly. Cut the bacon into small bite-sized pieces.
Heat a large skillet over medium heat and add the bacon. Cook, stirring occasionally, until crispy and browned, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
In the same skillet, add 1 tablespoon of butter to the bacon fat. Stir in the apple slices and onion, and sauté until the apples are golden and the onions softened, about 5 minutes. Remove from the skillet and set aside.
Increase the heat to medium-high and add the olive oil and remaining 1 tablespoon of butter to the skillet. Season the chicken livers with salt and pepper. Place the livers in a single layer in the skillet and cook for 2-3 minutes on one side until browned, then flip and cook for another 2-3 minutes. The livers should be browned on the outside but still slightly pink in the center.
Return the cooked bacon, apples, and onions to the skillet with the chicken livers. Add the minced thyme and, if using, deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to meld the flavors.
Taste and adjust seasoning if necessary. Sprinkle with fresh parsley just before serving.
Serve warm as is or alongside crusty bread, mashed potatoes, or a simple green salad.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 30.4 g | ||
| Cholesterol | 1789 mg | 596% | |
| Sodium | 9107 mg | 396% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 50.8 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 186 mg | 14% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2254 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
