Chicken And Apple Bake Recipes

HONEY-MUSTARD CHICKEN AND APPLES

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.

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.

BAKED CHICKEN AND BACON-WRAPPED LADY APPLES

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.

CHICKEN AND APPLE STUFFING CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk together half-and-half, egg, and sage in a bowl.
• Melt butter in a 12-inch nonstick, oven-proof skillet over medium heat. Add onion, celery, salt, and pepper and cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth and then stir in stuffing mix. Add chopped apples, dried cherries, and 1/4 cup chopped pecans, then remove from heat. Stir in half-and-half mixture and gently even out the contents of the skillet.
• Season chicken cutlets with paprika, rosemary, salt, and pepper. Place on top of the stuffing mixture and press down into the skillet contents until the tops of the chicken are even with the other ingredients. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly spray chicken with cooking spray.
• Place skillet in the preheated oven and bake until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

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.

BAKED CHICKEN WITH APPLES

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.

MAPLE-BAKED APPLE CHICKEN

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.

CHICKEN AND APPLE BAKE

Steps:

• Heat oven to 400°F.
• Place chicken, vegetables and apples in 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients until blended; pour over ingredients in baking dish.
• Bake 45 min. or until chicken is done (165°F).

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.

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.

BBQ CHICKEN AND APPLE BREAD PUDDING

Steps:

• Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside., Pour 1/4 cup barbecue sauce over chicken; toss to coat., Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine., Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.

BAKED CHICKEN WITH FENNEL AND APPLES

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.