Fried chicken liver à la Falz

Ingredients for 4 servings:

• 600 g chicken liver(s)
• 100 g fat, excess from a soup chicken
• 1 m.-sized onion(s)
• 1 large apple
• 1 tsp flour
• n. B. water or dry red wine
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Fried chicken liver with apple in a sauce

Render the fat (you can do this a few days in advance and leave it in the frying pan in the fridge for up to a week). Quarter the apple, core it, and slice the quarters. Peel the onion and finely chop it. Sauté the onion in the rendered fat until translucent or lightly browned. Add the well-washed and dried liver and the apple slices. Fry over high heat. After about 2 minutes, pour the cooking juices into a cup. Fry the liver and apple over medium heat until the liver is lightly browned, stirring occasionally. Once the liver is done, transfer it to a plate. Lightly brown the flour in the frying pan, deglaze with the cooking juices, and add water or red wine. Season well with salt and pepper to taste, and bring to a boil while stirring. Add the liver and bring to a boil briefly. Side dishes: spaetzle, green salad, or any type of green vegetable.