This dish perfectly combines the rich taste of chicken liver and the sour freshness of apples.. It can be prepared both for dinner and for a holiday table, surprising guests with its original presentation and unusual combination of ingredients..

To begin, select three medium apples. The best varieties are those with a sour taste, such as Granny Smith or Semerenko, which will retain their shape when baked and add a special piquancy to the dish.. Cut off the tops of the apples, remove the core, leaving the walls about 1 cm thick. Cut the apple pulp into small cubes.

Preheat the oven to 200 degrees and place the prepared apples in a casserole dish. Pour a little water into the bottom and bake the apples for about 10 minutes until they soften slightly but do not lose their shape..

While the apples are baking, slice two shallots into thin half rings. Melt 2 tablespoons of butter in a frying pan and fry the onion until translucent, adding salt and pepper to taste.. After this, add the chicken liver, first rolling it in flour. Fry the liver over medium heat until it is browned on the outside but still pink on the inside..

When the liver is fried, add the prepared apples and pour in 100 ml of red wine. Season with salt and pepper to taste, then turn up the heat until the liquid evaporates a little and the flavors infuse all the ingredients..

Once the apples are ready, fill them with the liver-apple mixture, covering them with the tops like lids.. Serve this dish hot as a main dish, with a side dish of potatoes or vegetables.. This combination of products will give you not only a tasty, but also a healthy dish with an original presentation..

In addition, this dish can be easily adapted to suit different taste preferences by adding, for example, a little honey for sweetness or spices for brightness of taste..

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