AUTUMN APPLE CHICKEN
I'd just been apple picking and wanted to bake something new with the bounty. I decided on apple chicken by throwing them in the slow cooker with some barbecue sauce. The dish fills my whole house with the most delicious smell. -Caitlyn Hauser, Brookline, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.
Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
PRESSURE-COOKER APPLE BALSAMIC CHICKEN
I just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. -Juli Snaer, Enid, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 9 ingredients. Place chicken in a 6-qt. electric pressure cooker; pour broth mixture over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; whisk in flour until smooth. Gradually add cooking liquid. Cook and stir until sauce is thickened, 2-3 minutes. Serve with chicken.
Nutrition Facts : Calories 277 calories, Fat 15g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein.
PRESSURE-COOKER AUTUMN APPLE CHICKEN
Fill the whole house with the aroma of chicken with apples and barbecue sauce. This is a meal you won't want to wait to dig into.-Caitlyn Hauser, Brookline, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown chicken; remove and keep warm. , Add cider, stirring to loosen browned bits from pan. Stir in onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Select saute setting and adjust for low heat. Add apples; simmer, stirring constantly, until apples are tender, about 10 minutes. Serve with chicken.
Nutrition Facts : Calories 340 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 458mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
ONE-PAN AUTUMN CHICKEN BREASTS WITH APPLES
This dish is a one-pan meal and brings the season of fall inside.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.
- Preheat the oven to 375 degrees F (190 degrees C).
- Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.
- While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.
- Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 383.9 calories, Carbohydrate 15.4 g, Cholesterol 125.7 mg, Fat 19.5 g, Fiber 2 g, Protein 36.3 g, SaturatedFat 7.4 g, Sodium 618.4 mg, Sugar 11.2 g
PRESSURE COOKER WINTER FRUIT COMPOTE
You can make this colorful and easy fruit relish up to a week in advance. It's an outstanding accompaniment to turkey, chicken or pork throughout the holiday season. -Esther Chesney , Carthage, Missouri
Provided by Taste of Home
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a 6-qt. electric pressure cooker, combine cranberries, brown sugar, orange juice concentrate and vinegar. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure., Stir in apricots, raisins and walnuts. Refrigerate leftovers.
Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 2g protein.
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