Apple Cranberry Chicken Recipes

CRANBERRY-BALSAMIC CHICKEN THIGHS

Steps:

• Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
• Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 10 to 12 minutes.
• Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

CRANBERRY APPLE SKILLET CHICKEN

Steps:

• Heat oven to 400 degrees F.
• Lightly salt and pepper the chicken thighs.
• Combine 1 tablespoon olive oil, rosemary and the garlic clove in a small bowl. Mix together and brush onto both sides of the chicken.
• On the stove top heat a large cast iron skillet (10 inch) or a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil.
• When the oil is rippling on the top place chicken thighs skin side down in the oil. Cook for 5 minutes. Flip over taking care to release the skin from the pan (do not allow the skin to stick and tear off).
• Cook an additional 5 minutes. Remove the chicken from the pan.
• While the chicken is cooking, in a small bowl combine the cranberries, apple slices, brown sugar and mustard. Toss to combine and coat the fruit.
• Combine the chicken stock and apple cider.
• Reduce the heat to medium. Slowly pour the liquids into the pan and use a heat proof spatula to deglaze the pan removing any stuck bits of food on the pan. Remove the pan from the heat.
• Add chicken back to the pan skin side up.
• Spoon the cranberry apple mixture into the pan evenly around the chicken.
• Bake in the oven for 20-25 minutes until the chicken reaches 165 degrees internal temperature.
• Remove from oven and allow to rest for a few minutes before serving hot.

APPLE CRANBERRY CHICKEN

Steps:

• Preheat oven to 350°F.
• Cut chicken into chunks or strips and dice apple.
• Using a vegetable peeler, peel carrot into strips and sauté until soft.
• Add salt and pepper during cooking process.
• Deglaze with balsamic vinegar (as much as you want, actually) Stir in apple sauce, cranberries, diced apple, cinnamon, chicken, then pour into oven proof baking dish.
• Bake for 15- 20 minutes or until done.
• Season with more salt, pepper, cinnamon, sugar if desired.
• Note: Feel free to change the amount of any of the ingredients.
• The above measurements are approximates because I didn't measure when cooking this recipe.

GUY COOKS WITH KIDS: MIKAELA'S CRANBERRY APPLE CHICKEN BREAST

Steps:

• Preheat a large saute pan over medium heat, add 2 tablespoons butter and allow to melt. When the butter is melted and bubbling, add the chopped apple. Stir in the lemon juice and honey with a spatula to coat the apples. Continue to cook until the apples are golden, stirring occasionally, 10 to 15 minutes. (If the apples get too brown, remove from the heat and set aside).
• In another large saute pan over medium-high heat, add 2 tablespoons butter and allow to melt. While the butter melts, mix together the flour, 2 teaspoons salt and the pepper in a large bowl. Dredge the chicken breasts in the flour mixture until thoroughly coated. Carefully place the dredged chicken into the heated pan and brown on each side, about 5 minutes per side. Remove the chicken breasts to a baking sheet or oven-safe warming plate and cover with foil. Set aside.
• In the same saute pan, add the chicken stock and apple and cranberry juices to deglaze the pan. Add the cinnamon stick. Add the remaining 1 teaspoon salt to the mixture, whisking to combine. Allow the sauce to reduce until it reaches a nice thick brown gravy consistency, 35 to 40 minutes. Remove the cinnamon stick.
• Add the cooked apples to the thickened sauce and whisk in the remaining 2 tablespoons butter. Add the cooked chicken breasts to the apples and gravy, to reheat briefly (about 1 minute). Plate the chicken breasts, top with the apples and sauce and sprinkle with the parsley.

BEST CRANBERRY CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

CHICKEN WITH APPLE, CRANBERRY AND BACON

Steps:

• Preheat oven to 175*F.
• Warm a heat proof dish or plate in the oven to hold the chicken while you make the sauce.
• Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes.
• Scoop out with a slotted spoon and drain on paper towels.
• Pour about 2 TBS of the drippings into a small dish and set aside; reserve the skillet with the remaining 2 TBS or so of bacon drippings for cooking the chicken.
• Combine the flour, cinnamon and poultry seasoning in a shallow dish and stir to mix.
• Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess.
• Add the oil to the skillet and heat over medium heat.
• Add the breasts and cook until nicely browned and cooked through, turning once, 5 to 8 minutes per side.
• Transfer the chicken to the warmed dish in the oven and reserve the skillet.
• Peel, core and quarter the apple, then cut each quarter into 3 even slices.
• Melt the butter in another skillet over medium heat and brown the apple on both sides, just until it begins to soften, about 4 minutes, turning once.
• Remove from the heat and set aside.
• Heat the reserved bacon fat in the large skillet over medium heat and saute the shallots until tender and aromatic, about 5 minutes, stirring occasionally.
• Add the apple juice, wine, chicken broth and cranberries with salt and pepper to taste, scraping up the browned bits from the bottom of the pan.
• Boil over medium high heat until reduced by almost half, about 10 minutes.
• Add the cream and bacon, and gently stir in the apple slices.
• Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce.
• Taste the sauce for seasoning and adjust if necessary.
• Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley to serve.

MAPLE CRANBERRY CHICKEN

Steps:

• In a small bowl, combine syrup and 3/4 cup cranberry sauce; set aside. Sprinkle chicken with salt., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with syrup mixture. , Warm the remaining cranberry sauce; serve with chicken.

PINEAPPLE CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
• Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

APPLE CRANBERRY CHICKEN SALAD

Steps:

• In a small bowl, combine the chicken, celery, apple and cranberries. Stir in mayonnaise. Serve on lettuce; sprinkle with bacon, blue cheese and almonds.

APPLE-CRANBERRY-SAGE CHICKEN

Steps:

• Heat oven to 350°F. In 1 1/2-quart saucepan, melt jelly and butter over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat.
• In shallow dish, mix Bisquick mix, sage and thyme. In another shallow dish, place water. Dip chicken into water, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turning once, until coating is brown.
• Place chicken in ungreased 13x9-inch (3-quart) glass baking dish. Spoon cranberry mixture over chicken. Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).