APPLE CHICKEN
Nummy fall dish, be sure to use apples that keep their shape when cooked, such as golden delicious. adapted from Canadian Living mag.
Provided by Derf2440
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
APPLE CHICKEN STEW
My husband and I enjoy visiting the apple orchards in nearby Nebraska City. We always make sure to buy extra cider to use in this sensational slow-cooked stew. -Carol Mathias, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Mix first 4 ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half the salt mixture., Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. Add to slow cooker. Top with bay leaf and apple. Add vinegar and cider., Cook, covered, on high 3 to 3-1/2 hours, until chicken is no longer pink and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley.
Nutrition Facts : Calories 284 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 533mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
EASY CHICKEN STEW WITH APPLE
This stew is surprisingly delightful. It serves 6 people easily and most of the ingredients are probably in your pantry already. So easy and tasty. This recipe just works.
Provided by knitkat
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h10m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider, and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables.
- Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 62.5 g, Cholesterol 32.7 mg, Fat 6.8 g, Fiber 9.3 g, Protein 16.7 g, SaturatedFat 1.2 g, Sodium 1210.7 mg, Sugar 23.9 g
AUTUMN CHICKEN AND APPLE STEW
Take advantage of the best of fall's flavours with this autumn stew. Apples, Dijon mustard, cabbage, and carrots all combine in this one-pot dish to fill your house with familiar aromas. Perfect for a fall day with a bit of a chill in the air, serve this stew with bread rolls on the side for dunking.
Provided by Courtesy of the National Chicken Council
Yield 4
Number Of Ingredients 12
Steps:
- Spray large casserole dish with vegetable cooking spray and heat over medium high temperature.
- Add chicken and cook, turning to brown on all sides, about 10 minutes.
- Sprinkle with nutmeg, salt and pepper.
- Spread mustard over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to a boil.
- Cover, reduce heat to low and cook 15 minutes. Add apples and cook 5 minutes. Add cabbage, stirring into liquid.
- Cook, covered, about 10 minutes more or until fork can be inserted in chicken with ease.
- With slotted spoon, remove chicken and vegetables to warm serving bowl and keep warm.
- Stir applesauce into liquid; boil on high temperature 5 minutes and pour over chicken and vegetables.
- Serve with brown rice, if desired.
Nutrition Facts :
CHICKEN APPLE STEW
I made this chicken stew on a cold autumn night when I had an excess of fresh apples. The apple adds a sweet, pleasant flavor which complements the root vegetables, resulting in a light, but delicious, dinner which warms you from the inside. Great with a sprinkle of Parmesan cheese and served with sourdough rolls for dipping.
Provided by LMF443
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until onion has softened, about 3 minutes. Add sweet potatoes, apples, and carrots; continue to cook and stir for 3 to 5 minutes. Pour in chicken broth and apple cider and cook, stirring occasionally, for 10 minutes.
- Add chicken, pepper, rosemary, turmeric, and bay leaf; cook until vegetables are soft and chicken is no longer pink in the centers and juices run clear, 15 to 20 minutes. Remove from heat and stir in lemon juice and season with salt before serving.
Nutrition Facts : Calories 243 calories, Carbohydrate 27.4 g, Cholesterol 46.1 mg, Fat 6.8 g, Fiber 4.1 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 771.9 mg, Sugar 12.4 g
CHICKEN, LEEK AND APPLE STEW
Provided by Food Network Kitchen
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper. Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet. Cook chicken, turning once, until golden brown on both sides, about 8 minutes. Transfer to a platter.
- 2. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
- 3. Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender, and lightly browned, about 25 minutes. Serve with Parslied Egg Noodles, if desired.
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce. Stir in the parsley and season with salt and pepper. Drain the noodles, toss with the sauce, and serve immediately.
Nutrition Facts : Calories 867, Fat 34 grams, SaturatedFat 15.5 grams, Cholesterol 246 milligrams, Sodium 904 milligrams, Carbohydrate 96 grams, Fiber 6.5 grams, Protein 45 grams
PORK AND APPLE STEW
This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Toss pork tenderloin with 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add meat to the pan, and brown, turning occasionally, about 6 minutes. Transfer to a plate.
- Reduce heat to medium-low, add remaining 1 tablespoon oil, onion, and caraway seeds, if using, and cook until onion softens, about 3 minutes. Stir in remaining 1 tablespoon flour. Stir in stock, water, mustard, cabbage, potatoes, and 3/4 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Add apples, and continue cooking, covered, for 10 minutes.
- Just before serving, stir in reserved pork cubes, any juices that have accumulated on the plate, and chopped parsley. Simmer stew gently until pork is heated through, about 2 minutes (cooking it longer will make it tough).
Nutrition Facts : Calories 334 g, Fat 13 g, Protein 26 g
CROCK POT APPLE CHICKEN STEW (LOW FAT)
Make and share this Crock Pot Apple Chicken Stew (Low Fat) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Stew
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a slow cooker, layer potatoes, carrots, onion and celery.
- Combine salt, thyme, pepper and caraway; sprinkle half over veggies.
- In a skillet, saute the chicken cubes in oil, until browned; transfer to a slow cooker.
- Top with apple.
- Combine the apple cider and vinegar; pour over chicken and apple.
- Sprinkle with remaining salt mixture.
- Top with bay leaf.
- Cover, and cook on high for 4-5 hours, or until veggies are tender, and chicken is cooked.
- Remove the bay leaf.
- Stir before serving.
Nutrition Facts : Calories 379.6, Fat 6.8, SaturatedFat 1.2, Cholesterol 87.8, Sodium 723.2, Carbohydrate 40.7, Fiber 6.5, Sugar 11.2, Protein 38.6
APPLE BEEF STEW
Just about everyone has a recipe they know by heart. Well, this is mine. It's easy because all the ingredients (except the salt) are in measurements of two.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, over medium heat, brown beef in butter. Add onions; cook until lightly browned. Sprinkle with flour and salt. Gradually add water and apple juice. Bring to a boil; cook and stir for 2 minutes. , Place the bay leaves, allspice and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. , Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add carrots and apples; cover and simmer 15 minutes longer or until the meat, carrots and apples are tender. Discard spice bag. Thicken if desired.
Nutrition Facts : Calories 526 calories, Fat 28g fat (12g saturated fat), Cholesterol 163mg cholesterol, Sodium 238mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 46g protein.
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