German-Style Chicken Livers

Serves 4


  • 500g chicken livers
  • 4T clarified butter
  • 1 onion
  • 2 apples
  • 1T flour
  • ½t salt
  • freshly ground pepper
  • 1½t fresh thyme, chopped
  • ¼ cup of apple juice, or white wine


  1. Melt the butter in a large frying pan on moderate heat.  Chop onion, peel and slice apple.  Add to the butter, cover and cook until tender and lightly browned.
  2. Remove from the pan.  Clean the pan and return it to the heat.
  3. Halve chicken livers, removing any membranes.
  4. Combine flour, salt and pepper in a bag or dish.  Coast chicken livers with seasoned flour mixture.  
  5. Melt remaining butter over a high heat and add the coated chicken livers.
  6. When they have browned evenly on both sides add the apple, onion and thyme.
  7. Cook over gentle heat for 2-3 minutes then add the liquid.  Turn the mixture so it is coated with the sauce.  Add a dash of soy sauce if colour is too pale.
  8. Cook for 2 minutes longer, and serve immediately on rice or noodles.