BAKED CHICKEN WITH APPLES AND ONIONS
Delicious fall dinner - fall-off-the-bone meat, soft, jammy apples, and sweet caramelized onions.
Provided by Aleksandra
Categories Main Course
Time 1h55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F/190°C/Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20°).
- Season the chicken generously with salt and pepper. It's important to season it on the outside and under the skin.
- Quarter and core the apples.
- Cut the onions into thick slices.
- Place the chicken legs, apples and onions in a big baking dish or a sheet pan.
- Drizzle the olive oil over the chicken.
- Add a couple of twigs rosemary.
- Bake for 1 hour and 30 minutes, then turn on the fan OR increase the temperature by 20° OR place the baking dish under the broiler and bake for about 5-15 minutes (depending on the setting) until the chicken is lightly browned.
- My favorite way to serve this is with mashed potatoes.
- Enjoy!
Nutrition Facts : Calories 388 kcal, ServingSize 1 serving
HONEY-MUSTARD CHICKEN AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
- Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
Nutrition Facts : Calories 457, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 200 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 33 grams
BAKED CHICKEN WITH APPLES
This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.
Provided by Ramona Cruz-Peters
Categories Main Dish
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
- Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add sliced onions to the skillet and sauté until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
- Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
- Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.
ROASTED SPICED CHICKEN AND APPLES
Steps:
- Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
- Preheat the oven to 450 degrees F.
- Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
- Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
- In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.
MAPLE-BAKED APPLE CHICKEN
Try Maple-Baked Apple Chicken. Chicken gets a sweet and savory kick from apples, maple syrup and onions in Maple-Baked Apple Chicken, a comfort food dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 36 g, Protein 25 g
BAKED CHICKEN THIGHS WITH APPLES AND ONIONS
This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
- Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
- Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
- Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g
BAKED CHICKEN AND BACON-WRAPPED LADY APPLES
Categories Chicken Fruit Herb Bake Dinner Apple Bacon Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.
- While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.
- Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.
- Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.
- While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.
BAKED CHICKEN WITH FENNEL AND APPLES
In this one-dish dinner, fennel and apple are roasted until caramelized and tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.
Nutrition Facts : Calories 567 g, Fat 31 g, Fiber 5 g, Protein 44 g
BAKED APPLE CHICKEN
Make and share this Baked Apple Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 155.3, Fat 4.5, SaturatedFat 1.2, Cholesterol 94.5, Sodium 129.7, Carbohydrate 5, Fiber 0.8, Sugar 3, Protein 22.7
MAPLE-BAKED APPLE CHICKEN
Make and share this Maple-Baked Apple Chicken recipe from Food.com.
Provided by Chemaine
Categories Chicken Breast
Time 29m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Spray large nonstick oven proof skillet with cooking spray.
- Heat on medium-high heat.
- Add chicken; cook 3 minute on each side or until lightly browned on both sides.
- Remove from heat.
- Place onion on top of chicken; place apples around sides of chicken.
- Mix honey and dressing; pour over chicken.
- Bake 20 to 25 minute or until chicken is cooked through.
- Spoon syrup mixture in skillet over chicken just before serving.
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