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
SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION
Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
- Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN AND APPLE BITES
Chicken and Apple Bites - perfect size for small hands! There is a great flavor combination between the chicken and the sweet, tangy apples.
Provided by Thriving Home
Categories Appetizer
Time 13m
Yield 20
Number Of Ingredients 12
Steps:
- Peel, core, and grate 2 small, or one large, apple.
- Spread the apple out on a clean dish towel and press out all the excess moisture.
- Put the grated apple, chicken, onion powder, parsley, breadcrumbs, chicken stock, Parmesan cheese, garlic powder, salt and pepper in food processor and blend until well combined.
- Spread the flour out on a plate.
- With wet hands, divide the mixture into 20 mini portions.
- Shape each portion into a ball (or a mini burger using several of the portions) and then roll in the flour.
- Heat a little oil in a skillet over medium heat and cook the balls for 5-8 minutes, rolling them occasionally so they brown on all sides.
- When done, they should be golden brown and juices should run clear (no pink inside).
- Remove and drain on paper towels.
- Serve hot (or cold for lunchbox).
Nutrition Facts : Calories 91 calories, Sugar 2 g, Sodium 118.5 mg, Fat 5.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 5 g, Fiber 0.8 g, Protein 6.6 g, Cholesterol 59.1 mg
CHICKEN-APPLE SAUSAGE BITES WITH HOT SWEET MUSTARD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 37m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
- Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.
- Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.
- When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.
- Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.
CHICKEN, APPLE & CHEDDAR APPETIZER BITES
These appetizers look impressive, but anyone can make them. Bake sliced bread in mini muffin pan cups and fill with chicken, cheese and apples. Take a bow.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Use rolling pin to flatten each bread slice to 1/8-inch thickness; brush lightly with butter. Brush any remaining butter onto insides of 24 mini muffin pan cups. Cut each bread slice into 4 squares. Press each bread square, buttered side up, onto bottom and up side of each muffin cup. Bake 7 to 8 min. or until golden brown. Cool completely in pan.
- Meanwhile, mix mayo and mustard in medium bowl until blended. Add chicken, apples and cheese and nuts; mix lightly.
- Spoon chicken salad into toast cups just before serving.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
SKILLET APPLE CHICKEN
This delightfully fragrant mix of chicken, apples, and seasonings will surprise your palate with its complex flavors!
Provided by MAESTRINA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
- Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.
Nutrition Facts : Calories 163 calories, Carbohydrate 7.1 g, Cholesterol 30.4 mg, Fat 9.9 g, Fiber 1.4 g, Protein 12 g, SaturatedFat 1.6 g, Sodium 2065.4 mg, Sugar 3.6 g
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