At a glance
You're looking at a quick 38-minute dish where tender chicken livers get seared until they're beautifully pink inside, then finished in a rich wine and cream sauce with onions, garlic, apple, and marjoram. The key is handling the livers gently when flipping them and letting the wine reduce properly to build that delicious flavor – plus, you'll want a good wine both for cooking and for enjoying while you work.
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Prepare the livers
Separate the livers into individual pieces, trim away any tougher membranes, then wash and pat dry. Melt a knob of butter in a pan and add a splash of olive oil so the butter doesn't burn. Season the livers with salt and pepper and place them in the pan.
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Turn the pieces carefully
Fry on one side for about five to seven minutes, then turn. Turn each piece individually – don't shake or stir the pan much, just carefully flip them over. Fry for another five to seven minutes. The livers should stay a nice pink-red inside.
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Fry the onion and garlic
Remove the cooked livers from the pan and in their place add finely chopped onion and minced garlic. Stir and fry until golden brown.
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