Applechicken Recipes

Steps:

• Pan fry chicken in half of the butter just until no longer pink in the middle, turning once to ensure both sides are browned.
• Remove chicken from pan and keep in a warm place or cover with foil.
• Core and slice apples as desired. I like to use my apple slicer- looks like a wagon wheel with handles- and then slice each lengthwise to make them thinner. To peel or not to peel- hehehehe- up to you. Likewise, red or green- the choice is yours. I like peel on and red for color!
• Add the rest of the butter, apples and thyme and fry until apples are as crisp or tender as you like.
• Pour apples over chicken and keep warm.
• Deglaze the pan with wine, cider or juice scraping all the yummy bits off the bottom.
• Add the cream- could use reduced fat sour cream or reduced fat or nonfat yogurt to reduce fat/calories. Yogurt will and a nice 'tang' to the sauce.
• Cook until slightly thickened.
• Return the chicken and apple mixture to the pan to make sure apples and chicken are nice and warm.
• When you are satisfied with the temperature of the dish, serve and enjoy!
• Experiment with your favorite herbs and seasonings- I have not tried this but I think a pinch of cinnamon might be really yummy here or maybe some nutmeg -- hmm --.
• Let me know what you think.

Steps:

• Sprinkle chicken with thyme, salt and pepper.
• In large frypan, heat half of the oil over medium high heat; brown chicken all over.
• Transfer to plate.
• Add remaining oil to frypan.
• Cook apples and onion, stirring occasionsally, until golden, about 5 minutes.
• Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
• Return chicken to frypan.
• Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
• Transfer chicken to serving platter.
• Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
• Pour over chicken.

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
• Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

Steps:

• Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
• Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
• Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
• When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
• Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

Steps:

• Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.
• Meanwhile, make the sauce: Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a high simmer in a large skillet over medium-high heat. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.
• Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and butter and toss to coat. Season with salt and pepper. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl.

Steps:

• Mix and rest. In a large bowl, whisk together vinegar and sugar until dissolved. Stir in Hidden Valley® Original Ranch® Dressing and celery seed. Taste and season with salt and pepper. Add chicken, cabbage, carrots, apples, red onion and raisins. Toss well to combine then cover and let sit at least 1 hour before serving.

Steps:

• Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
• Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
• Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
• Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

Steps:

• Melt 40g of the butter in a saucepan and add the flour. Stir this over a medium-low heat for 1 min to make a roux. Remove from the heat and start adding the cider a little at a time. Mix well with a wooden spoon to ensure there are no lumps. Keep stirring until all the cider has been added, then add the milk in the same way. Season, return the pan to the heat and, stirring continuously, bring to the boil. The mixture will thicken considerably and, once it has come to the boil, reduce the heat and simmer for about 3 mins. Stir in the mustard, lemon juice and crème fraîche , and taste for seasoning.
• Melt the rest of the butter in a frying pan and gently fry the leeks and the apples for 5 mins. Add 2 tbsp of water, season, cover and cook over a low heat for 8-10 mins until tender. If there are lots of juices, increase the heat to reduce them.
• Add half the cheese to the sauce, then bring to the boil. Reduce the heat and gently stir in the leeks and apples and taste - you may want to add more mustard or lemon juice. Cool and chill the sauce until you're ready to assemble the pie.
• Stir the chicken into the cooled sauce. Put the mixture into a 25 x 20cm pie dish or a round dish measuring 25cm across (with a 1.3 litre capacity). Sprinkle with the rest of the cheese and leave to cool completely.
• Heat oven to 200C/180C fan/ gas 6. On a lightly floured surface, roll the pastry out to the thickness of a 50 p coin. Cut off a strip the same width as the lip of the pie dish. Wet the lip and press this strip onto it. Brush the strip with water and lay the rest of the pastry on top. Press the pastry lid onto the pastry strip, then cut off the excess. Crimp the edges and use the remaining pastry to decorate the top of the pie. Make three small slits in the pastry near the middle to let the steam escape. Brush the top with the egg mixture and bake in the oven for 30 -40 mins, until the pastry is a deep golden colour and puffed up. Serve immediately.

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.

Steps:

• Bring stock and 3 cups water to a boil in a medium saucepan. Reduce heat to medium-low, and simmer 2 minutes. Season chicken with salt and pepper; add to stock mixture. Simmer, covered, until chicken is cooked through, about 14 minutes. Remove chicken using a slotted spoon; discard liquid. Let chicken stand until cool enough to handle. Cut into 1/2-inch pieces.
• Stir together mayonnaise, 1/4 teaspoon salt, 1/8 teaspoon pepper, the celery, apricots, almonds, if using, and apple in a medium bowl. Stir in chicken. Refrigerate chicken salad, covered, until cold, about 30 minutes. To serve in lettuce bowls, spoon about 1/2 cup chicken salad onto each leaf, using the smaller, inside leaves for kid-size portions. Any leftover chicken salad can be stored in an airtight container in the refrigerator up to 3 days.

Steps:

• In large bowl, combine the apple, seasoning, salt and pepper.
• Crumble chicken over mixture and mix well.
• Shape into 4-6 medium sized patties.
• In a large skillet coated with cooking spray, cook patties over medium heat for 6-7 minutes on each side or until a meat thermometer reads 165 and juices run clear.
• Enjoy!

Steps:

• Sprinkle chicken with pepper.
• In a large skillet, brown chicken in oil on both sides.
• In a small bowl combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or until a meat thermometer reads 170.
• Serve desired amount. Cool leftovers, transfer to a freezer container and freeze for up to 3 months.
• TO USE FROZEN CHICKEN: Thaw them in refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

Steps:

• In a medium bowl, gently stir together, chicken, apple, celery and raisins.
• In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture.
• Toss gently to coat.
• Serve on lettuce leaves, sprinkle nuts of your choice over.