APPLE CIDER GLAZED ROASTED CHICKENS
Provided by Christin Mahrlig
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Grease a wire rack and set inside a roasting pan.
- Bring apple cider to a boil in a small saucepan. Cook until reduced to 1/2 cup.
- Rinse chicken with cold water and pat dry with paper towels.
- Sprinkle inside cavity of chicken with salt and pepper.
- Stuff cavity with 2 apple quarters, 2 onion quarters, and the thyme.
- Rub butter over chicken and season outside of chicken with salt and pepper.
- Tie legs together with twine and set chicken on prepared rack.
- Place in preheated oven and bake 30 minutes. Reduce oven temperature to 350 degrees and bake, basting with reduced apple cider every 15 minutes, until chicken reaches internal temperature of 165 degrees, about 30 to 45 minutes.
- If skin hasn't browned up enough, broil for 2 to 5 minutes.
APPLE CIDER GLAZED CHICKEN THIGHS
Boneless, skinless chicken thighs are sauteed in a savory blend of herbs and spices, then glazed with a flavorful reduction of apple cider and dijon mustard.
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large 12-inch skillet set over medium heat.
- In the meantime, in a small mixing bowl combine dried thyme or dried rosemary (use either one), onion powder, garlic powder, paprika, salt, and pepper.
- Season chicken thighs with prepared seasoning.
- Add chicken thighs to the hot oil and cook for 5 minutes, or until golden brown.
- Flip over and cook for 6 to 8 more minutes, or until chicken is cooked through and internal temperature registers at 165˚F. Cook time depends on the size of the chicken. Also, make sure you're using boneless and skinless chicken thighs.
- Remove cooked chicken thighs from the skillet and set aside.
- Set skillet over medium-high heat.
- Add garlic and cook for 20 seconds, or until fragrant.
- Slowly pour in the apple cider.
- Add dijon mustard and whisk everything until well combined.
- Add rosemary sprig or thyme sprig to the sauce.
- Continue to cook for 8 minutes, to reduce the sauce.
- Slowly stir around the tablespoon of butter until melted.
- Taste the sauce for salt and pepper; adjust to taste.
- Return chicken thighs to the skillet and cook for 2 more minutes, to heat through.
- Remove from heat.
- Garnish with parsley.
- Serve.
Nutrition Facts : Calories 326 kcal, Carbohydrate 8 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 169 mg, Sodium 223 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
APPLE CIDER GLAZED CHICKEN & APPLES
This quick skillet dinner is perfect for the fall when apples are coming into season and everyone looks forward to a warm dinner as the evenings get cooler. It comes together quickly so be ready to serve it over some rice or potatoes.
Provided by Anne Symes
Categories Entrées
Time 35m
Number Of Ingredients 13
Steps:
- Season the chicken with dried thyme, salt and freshly ground black pepper.
- Heat a large skillet over medium-high heat. Add the olive oil and butter and sear the chicken on both sides until well browned. Remove the browned chicken from the pan and set it aside.
- Add the shallots to pan and sauté for 1 minute. Add the apples and thyme sprigs and sauté for a few more minutes. Deglaze the pan with apple cider and scrape up any bits on the bottom of the pan. Bring the mixture to a simmer. Whisk the chicken stock, soy sauce and mustard powder together and then add it to the pan. Return the chicken to pan, nestling it in the apples and liquid. Reduce heat and simmer uncovered for 15 to 20 minutes until sauce thickens to a glaze and the chicken is cooked through ( it should register 165ºF on an instant read thermometer). If your liquid evaporates a little too quickly, add a little more chicken stock.
- Turn the chicken over in the sauce to completely coat it and then transfer the chicken to a serving platter. Remove the thyme sprigs from the pan and discard. Season the sauce to taste with salt and freshly ground black pepper. Spoon the apples over the chicken and drizzle the glaze on top. Garnish with fresh thyme leaves and serve immediately.
Nutrition Facts : Calories 599 kcal, Carbohydrate 20 g, Protein 42 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 168 mg, Sodium 317 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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.
SPICY APPLE CIDER-GLAZED CHICKEN THIGHS
This easy, stovetop main dish uses apple cider to simmer boneless, skinless chicken thighs and onions. Add some sambal oelek or some Sriracha sauce for a bit of heat, or omit for tender palates. Serve over cooked rice, or cauli "rice", if you prefer.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Pat chicken thighs dry with a paper towel and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
- Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
- Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 10.5 g, Cholesterol 70.7 mg, Fat 14.4 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 3.8 g, Sodium 118.2 mg, Sugar 7.7 g
APPLE-GLAZED CHICKEN THIGHS
My "pickatarian" child is choosy but willing to eat this chicken glazed with apple juice and thyme. I dish it up with mashed potatoes and green beans. -Kerry Picard, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 204 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 255mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
APPLE-MAPLE GLAZED CHICKEN BREASTS
From Cooks Illustrated: "When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt. To make sure the chicken cooks evenly, buy breasts that are similar in size-about 12 ounces apiece. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. If your skillet is not ovenproof, brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake (don't wash the skillet). When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced." NOTE: You can find a step-to-step guide at the www.cooksillustrated.com website.
Provided by senseicheryl
Categories Chicken Breast
Time 45m
Yield 4 pieces of chicken, 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups apple cider, corn syrup, maple syrup, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
- Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
- Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
- Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons apple cider. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
Nutrition Facts : Calories 773.7, Fat 34.1, SaturatedFat 9.4, Cholesterol 217.7, Sodium 348.2, Carbohydrate 41.2, Fiber 0.6, Sugar 13.7, Protein 72.8
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