Baked Chicken With Cider And Apples Recipes

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APPLE CIDER CHICKEN



Apple Cider Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider

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.

BAKED CHICKEN THIGHS WITH APPLES AND ONIONS



Baked Chicken Thighs with Apples and Onions image

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

4 (4 ounce) bone-in, skin on chicken thighs
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 medium onion, sliced
1 cup apple cider
½ cup chicken stock
½ tablespoon fresh thyme leaves
½ teaspoon salt
2 medium apples, sliced
¼ cup heavy cream
1 tablespoon cornstarch

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

EASY APPLE CIDER CHICKEN



Easy Apple Cider Chicken image

Chicken cooked in apple cider.

Provided by anitag

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

2 cups apple cider
⅓ cup brown sugar
2 tablespoons ground cinnamon
1 tablespoon lemon juice
1 teaspoon ground nutmeg
6 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk apple cider, brown sugar, cinnamon, lemon juice, and nutmeg together in a bowl.
  • Place chicken breasts in a single layer in the bottom of a large casserole dish. Pour apple juice mixture over chicken breasts. Cover casserole dish with aluminum foil.
  • Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 202.9 calories, Carbohydrate 21.2 g, Cholesterol 60.8 mg, Fat 2.6 g, Fiber 1.3 g, Protein 23 g, SaturatedFat 0.8 g, Sodium 61.5 mg, Sugar 17.6 g

BAKED CHICKEN AND BACON-WRAPPED LADY APPLES



Baked Chicken and Bacon-Wrapped Lady Apples image

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

8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter
6 chicken thighs (2lb; with skin and bones)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unfiltered apple cider
1/2 cup cider vinegar
2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter

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 CIDER AND APPLES



BAKED CHICKEN WITH CIDER AND APPLES image

Categories     Chicken     Apple

Yield 6

Number Of Ingredients 9

2 chickens (2.5 - 3 lbs each), quartered
2 cups apple cider
1 cub unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
Salt and freshly ground black pepper to taste
3 tablespoons brown sugar
1/3 cup applejack [optional]
2 apples, cored and cut into thin wedges

Steps:

  • 1. One day before serving, place the chicken pieces in a shallow dish. Pour the cider over the chicken and marinate overnight in the refrigerator, turning the pieces occasionally. [optional] 2. Preheat oven to 350 3. Remove the chicken from the cider but reserve the cider. Mix the flour, ginger, cinnamon, and salt and pepper to taste in a shallow bowl. Dredge the chicken with the flour mixture and place skin side up in a shallow baking pan. 4. Bake the chicken for 40 minutes 5 Meanwhile, combine the reserved cider, the brown sugar, applejack, and apple slices 6. Pour the marinade mixture over the chicken and bake 25 minutes more, basting occasionally with the pan juices Serve immediately

BAKED APPLE CHICKEN



Baked Apple Chicken image

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

1 1/2 lbs boneless skinless chicken thighs (can use breasts or a combo of parts)
1 cup apple cider, can use apple juice
1/2 teaspoon chicken bouillon powder
2 -3 garlic cloves, minced
1/2 teaspoon tarragon
1/4 teaspoon thyme
1 apple, peeled, cored and chopped
1/2 cup finely chopped onion
salt and pepper, to taste

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

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