Apple Chicken Recipes

SKILLET APPLE 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.

APPLE CHICKEN

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 CIDER CHICKEN

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.

CREAM APPLE CHICKEN

Steps:

• Place 1/2 pound butter into hot skillet. Place cubed chicken in skillet and cook until golden brown.
• In another skillet place, blanched green beans with 1/2 pound butter to heat up. Add mushrooms to another skillet and cook until soft.
• Once the chicken is golden in color, add the cider to pan. We let the cider reduce to give the chicken an apple flavor. The butter and cider will begin to form a coating of caramel on the chicken. When the sauce is reduced to a glaze, add the cream, and a little salt, and pepper. The secret is to add the nutmeg at the end for a special flavor.
• To serve: Place chicken on plate with sauce. Slice apple and create a fan and place on plate for decoration. Finally add mushrooms and green beans next to chicken, and place a little tomato for color, and parsley.

GRILLED APPLE CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Set aside 1/3 cup juice mixture. Add oil to the remaining juice mixture; pour into a large resealable bag. Add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate reserved juice mixture., Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear, basting occasionally with reserved juice mixture.

BAKED APPLE CHICKEN

Steps:

• Preheat oven to 350. Lightly grease/spray a casserole.
• Arrange chicken pieces in the casserole dish.
• Place all remaining ingredients in a bowl and mix well; pour evenly over the chicken.
• Bake at 350 until chicken juices run clear; about 40-50 minutes, depending on the chicken parts you are using.

MAPLE-BAKED APPLE CHICKEN

Steps:

• Heat oven to 350°F.
• Cook chicken in large ovenproof skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until evenly browned. Remove from heat.
• Top chicken with onions; surround with apples. Mix syrup and dressing; pour over chicken.
• Bake 20 to 25 min. or until chicken is done (165ºF). Drizzle with syrup mixture from bottom of skillet.

APPLE AND CHICKEN!!

Steps:

• Heat 2 tablespoons of the oil and fry the onions and garlic in a pot until golden brown on medium heat. Then add the mushrooms and the green peppers. Stir until softened followed by adding one shot of Martini, curry powder and basil. Leave on low heat.
• Meanwhile heat one tablespoon of the oil in a pan on medium heat. Add half of the cubed chicken breast and stir in 2 teaspoons of Tandoori masala. Add one shot of Martini until the chicken is cooked through. Do not forget to stir the pot occasionally.
• Transfer the cooked chicken from the pan to the pot.
• Repeat steps 2 & 3 with the rest of the chicken, Tandoori and one shot of martini.
• Stir thoroughly for 5 minutes all the ingredients in the pot and add the chopped apple. Stir for another five minutes while adding the last shot of Martini.
• Add the couscous and warm water in the pot and mixed thoroughly for 2 minutes. Leave on a low heat for 3 minutes until ready.

CHICKEN WITH APPLES

Steps:

• Peel, core and slice the apples in pieces a quarter inch thick. Fry until golden in the butter in a large heavy frying pan. Remove and set aside.
• Add the oil to the frying pan. Fry the chicken pieces until golden, turn down heat, cover and cook over low heat until done (about 20 minutes). Remove to a heated serving dish.
• Return the apple slices to the frying pan and heat through. Remove and arrange around the chicken. Season with salt and pepper to taste.
• Pour the cream into the frying pan and scrape up the cooking juices. Add the cognac, bring to boil and pour the sauce over the chicken. Serve immediately.

AUTUMN APPLE CHICKEN

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.