Chicken Liver with Balsamic Apples

For chicken liver with balsamic apples, peel and core the apples and cut into wedges. Melt 2 tablespoons of butter in a pan and caramelize the honey and sugar.

Add the apples and the juniper berries and stew briefly until the apples are soft. Stir in 80 ml of the balsamic vinegar and season with salt and pepper.

Cut the onion into rings and heat the remaining butter in another pan, sauté the onion rings and then add the liver and sauté as well.

Pour the remaining balsamic vinegar over it. Serve the liver with the onions and apples.

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