BAKED CHICKEN THIGHS WITH APPLES AND ONIONS
This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
- Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
- Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
- Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g
APPLE 'N' ONION CHICKEN
"When I first discovered this recipe, the unique combination of flavors caught my attention. Since then, I have made this many times for company and family, and it always gets rave reviews." -Sheryl VanderWagen, Coppersville, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute apples and onions in butter for 10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with chicken; sprinkle with salt and pepper. , Combine the cheeses, bread crumbs and thyme; sprinkle over chicken. Drizzle with apple juice. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reaches 170°.
Nutrition Facts : Calories 285 calories, Fat 7g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 348mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN WITH APPLE, ONION AND CIDER SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper and coat in flour, shaking off the excess. Add 2 tablespoons vegetable oil to the pan. Place the chicken smooth-side down in the skillet and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
- Meanwhile, add the red onion and apple to the skillet, along with 1 tablespoon vegetable oil if the pan is dry. Increase the heat to high and cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Stir in the vinegar with a wooden spoon, scraping up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and bring to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.
- Remove the chicken from the oven; add any collected juices to the pan sauce. Divide the chicken among plates and spoon the apple, onion and sauce over each piece. Sprinkle with the parsley.
Nutrition Facts : Calories 460, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 181 milligrams, Sodium 377 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 54 grams, Sugar 7 grams
ROASTED SPICED CHICKEN AND APPLES
Steps:
- Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
- Preheat the oven to 450 degrees F.
- Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
- Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
- In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.
SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION
Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
- Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams
INDIAN STYLE CHICKEN WITH APPLES
This is an unusual, highly flavored dish. It tastes wonderful served over white rice.
Provided by MEGAMUFFIN-MEGATRON
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Fry the chicken until golden brown, 5 to 10 minutes. Remove from the skillet and set aside.
- Add the onion and apple to the skillet and reduce the heat to medium. Cook and stir until the onions are translucent, about 8 minutes. Add the bell pepper; continue to cook and stir for another 5 minutes. Season with curry paste and cinnamon; cook for a few more minutes to intensify the flavors.
- Stir in the chicken broth and yogurt. Return chicken to the skillet and simmer for a few minutes to heat through. Remove from the heat, season to taste with salt and pepper, and let stand for 5 minutes before serving.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 19.6 g, Cholesterol 75.6 mg, Fat 11.6 g, Fiber 2.9 g, Protein 30.6 g, SaturatedFat 2.6 g, Sodium 180.9 mg, Sugar 14.5 g
CHICKEN WITH APPLE, ONION AND CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
- Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half.
- Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.
CIDER CHICKEN WITH APPLES AND ONIONS
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
- Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
- Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
- Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.
- Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
- Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
- Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
- Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.
APPLE AND ONION CHICKEN
This came in an e-mail from The Food Network and looks to be not only easy, but a different and scrumptious way to cook chicken. This would work well with pork too.
Provided by mapaklenk
Categories Chicken Breast
Time 38m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 15 minutes.
- Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Be sure to cook at least this long, to mellow the vinegar. Remove from the heat, season with salt and pepper and whisk in the butter.
- Remove the chicken from the oven; add any collected juices to the sauce. At this point, either add the chicken to the sauce in the pan and simmer a few minutes, to absorb a little of the sauce, or divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.
Nutrition Facts : Calories 410.9, Fat 26.6, SaturatedFat 8.6, Cholesterol 108.1, Sodium 161.3, Carbohydrate 9.7, Fiber 1.4, Sugar 5.4, Protein 32.5
CHICKEN SMOTHERED WITH APPLES & ONIONS
This is a delicious and moist chicken that has a sweet apple and onion chunky sauce covering it. Makes your mouth smile from the inside out!
Provided by cfletcher
Categories Chicken Breast
Time 35m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat a sauce pan to medium.
- Peel and slice the apples into small chunks.
- Slice the onion.
- Add the margarine to sauce pan.
- Add the onions when margarine has melted.
- Cook until softened - about 5 minutes on medium heat.
- Add the water, apples and cinnamon and cook until soft - about 10 minutes.
- If the apples are tart, add 1 tbsp brown sugar.
- While the apple mixture is cooking, heat a frying pan to medium.
- Add the margarine.
- Season chicken breasts with salt, pepper and garlic powder to taste.
- Add the chicken to the frying pan and brown on both sides - about 10 minutes.
- Mix cornstarch and wine together in a bowl.
- When the chicken has browned on both sides but is not fully cooked, add the cornstarch and wine mixture to the frying pan.
- Stir to loosen any bits from the pan.
- Add the apple mixture to the frying pan and stir until wine and apple mixtures are combined.
- Cover the chicken with some of the apple mixture and lower the heat a bit until chicken is fully cooked - about 10 more minutes.
- Serve with apple mixture spooned over chicken.
BAKED CHICKEN LEGS WITH APPLES AND ONIONS
This smells absolutely wonderful while baking! It's a simple, fall-friendly dish of chicken, apples, and onions. If you nestle the apples and onions down into the liquid they get super tender and are delicious alongside the tender roasted chicken. You could probably use just about any cut of chicken for this-I just happened to have a package of chicken legs in the refrigerator when I made this. The pan drippings can be turned into a tasty gravy, or just drizzle them as-is over the meat and some rice or mashed potatoes, if desired.
Provided by Rebekah Rose Hills
Categories Chicken Main Dishes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Lay chicken in a roasting pan and season generously on both sides with salt and pepper. Pour apple cider vinegar and water into the bottom of the pan. Sprinkle chicken with rosemary and thyme. Arrange apple and onion wedges in and around the chicken. Drizzle everything with olive oil.
- Bake in the preheated oven for 1 hour.
- Increase the temperature to 395 degrees F (202 degrees C) and bake until the chicken is lightly browned, 5 to 15 more minutes. You can also brown the chicken under the broiler.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 26.7 g, Cholesterol 121 mg, Fat 26.9 g, Fiber 3.3 g, Protein 31.7 g, SaturatedFat 6.5 g, Sodium 382.4 mg, Sugar 9.5 g
HERB ROASTED CHICKEN WITH APPLES AND ONION
Make and share this Herb Roasted Chicken With Apples and Onion recipe from Food.com.
Provided by Cleanfreshcuisine
Categories Low Protein
Time 1h45m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- Rinse chicken and dry inside and out with paper towels. Place in a large roasting pan. Season with half of the herbs and spices.
- Peel and cut onion into eighths. Place in bowl with the olive oil, water and the remainder of the herbs and spices. Mix well. Arrange around the chicken.
- Bake for 45 minutes.
- Core and cut apples into sixths. Remove chicken and onion from oven and add apples.
- Return to oven and bake for another 45 minutes or until chicken is browned and meat thermometer inserted into the thickest part of the chicken registers 180 degrees.
- Serve with baked yams or potatoes and a tossed salad.
- Serves 4.
Nutrition Facts : Calories 171.8, Fat 7.4, SaturatedFat 1.1, Sodium 4.5, Carbohydrate 29.1, Fiber 6.1, Sugar 19, Protein 1.1
SAUCED CHICKEN BREASTS WITH APPLES AND ONIONS
Make and share this Sauced Chicken Breasts With Apples and Onions recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place flour and salt and pepper in a ziplock bag, add chicken, seal bag and shake to coat.
- Heat 1 teaspoon oil in a large nonstick frypan over medium high heat.
- Add chicken, saute 2 minutes on each side.
- Remove from pan, keep warm.
- Heat 1 teaspoon oil in pan.
- Add onion, saute for 5 minutes or until browned.
- Add apple and marjoram, saute for 5 more minutes.
- Add the chicken and cider, bring to a boil.
- Cover, reduce heat, and simmer for 10 minutes or until chicken is done.
Nutrition Facts : Calories 249.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 65.8, Sodium 78.3, Carbohydrate 25.9, Fiber 3.7, Sugar 13.3, Protein 27.9
APPLE AND ORANGE CHICKEN
Orange you glad you have this wonderful recipe for apple and orange chicken?!
Provided by Libby Deane
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a lightly greased 9x13 inch baking dish.
- In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 21.4 g, Cholesterol 68.9 mg, Fat 2.7 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 1 g, Sodium 1351.3 mg, Sugar 12.4 g
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