Chicken In Apple And Garlic Recipes

SKILLET APPLE CHICKEN

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.

GARLIC CHICKEN WITH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.

CHICKEN IN APPLE AND GARLIC

Steps:

• Place the salt, pepper and mustard powder in a plastic bag with the flour.
• Shake the chicken in the bag until it is well coated with the seasoned flour.
• Heat the oil in a heavy saucepan and saute the chicken on all sides.
• Remove and drain.
• Saute the onion.
• Add the apple juice and garlic.
• Add the rest of the seasonings, orange peel and chicken.
• Pour into an ovenproof dish and cook in a medium oven (180 degrees Celsius) for about 45 minutes.

CHICKEN THIGHS WITH ROASTED APPLES AND GARLIC

Steps:

• Preheat oven to 475°.
• Combine first 5 ingredients. Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly roll pan coated with cooking spray.
• Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of the apple mixture. Bake at 475° for 25 minutes or until chicken is done and apple is tender. Remove chicken from pan; keep warm.
• Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired.
• Yield: 4 servings (serving size: 2 thighs and about 2/3 cup apple mixture).

CHICKEN WITH APPLES AND GINGER

Steps:

• Remove as much skin and external fat as possible from chicken. Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons oil in regular skillet large enough to hold chicken pieces in single layer. Brown chicken on both sides in hot oil over medium heat; remove and set aside.
• Saute onion and garlic in same pan until onion is soft. Add wine, apple juice and ginger to pan and cook over medium-high heat until liquid is reduced to 1 cup.
• Stir cornstarch into yogurt. Add to pan with apples and chicken and season with pepper. Cook, covered, for about 20 minutes, until chicken is cooked through.
• Arrange noodles on each of 4 plates. Spoon chicken and sauce over noodles.

APPLE AND CHICKEN!!

Steps:

• Heat 2 tablespoons of the oil and fry the onions and garlic in a pot until golden brown on medium heat. Then add the mushrooms and the green peppers. Stir until softened followed by adding one shot of Martini, curry powder and basil. Leave on low heat.
• Meanwhile heat one tablespoon of the oil in a pan on medium heat. Add half of the cubed chicken breast and stir in 2 teaspoons of Tandoori masala. Add one shot of Martini until the chicken is cooked through. Do not forget to stir the pot occasionally.
• Transfer the cooked chicken from the pan to the pot.
• Repeat steps 2 & 3 with the rest of the chicken, Tandoori and one shot of martini.
• Stir thoroughly for 5 minutes all the ingredients in the pot and add the chopped apple. Stir for another five minutes while adding the last shot of Martini.
• Add the couscous and warm water in the pot and mixed thoroughly for 2 minutes. Leave on a low heat for 3 minutes until ready.

APPLE-MARINATED CHICKEN & VEGETABLES

Steps:

• In a small bowl, whisk the first seven ingredients until blended. Place 1 cup marinade and chicken in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-in. pieces. Toss with 1/2 cup reserved marinade., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with remaining marinade during the last 5 minutes. Keep warm., Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 10-12 minutes or until crisp-tender, stirring frequently. Serve with chicken.

MISTRAL'S CHICKEN WITH GARLIC

Steps:

• Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.
• Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. sautéed shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.
• Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve chicken with garlic and pan juices and, if desired, rice or sautéed potatoes.