Chicken Livers with Marjoram
·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.
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.
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.
Add the apple
Halfway through browning the onion, add the peeled and diced apple, cut into small cubes. By now the whole house should be smelling absolutely amazing.
Add the wine and cream
Pour the wine into the pan and let it boil rapidly to reduce. Keep stirring. Now's the time to take the pan off the heat, pour in the cream and season with marjoram.
Reduce if needed
If the sauce seems too thin, put the pan back on the heat for a moment and let it simmer down a little.
Warm through and serve
Finally, return the livers to the sauce, warm through briefly and serve. Rice or toasted baguette makes a great accompaniment.