Add onions, salt, and pepper, and stir to combine. Add the thighs, skin side down, and sprinkle with kosher salt. Pat dry. Deglaze with vinegar and remove from pan. Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the garlic, apples, onions, fennel, lemon, and rosemary with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Add the chicken and cider, bring to a boil. Instructions. Cook for 3 minutes, then stir. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Place the chicken thighs in the pan with the hot oil. 2-2 cups onions, thinly sliced (-inch) and halved (roughly one large onion weighing 14 ounces before peeling and cutting off ends) 2 large apples, peeled and thinly sliced; 1 pre-baked, purchased whole wheat pizza crust (10-12 ounces, 11-inch round) cup barbecue sauce; 4 ounces cooked boneless, skinless chicken breast, diced or shredded Instructions: Wash and pat dry chicken thighs. Turn and cook until browned on second side, about 2 minutes longer. Season chicken with black pepper, sea salt, rosemary, and garlic. 3. Stir in the beer or other liquid. Stir in sauerkraut, caraway seeds, and remaining 1/4 teaspoon salt. Combine the cheeses with the bread crumbs and thyme and sprinkle the . Add the apples and onions and saute until the apples are tender, about 10 minutes. Cover, reduce heat, and simmer for 10 minutes or until chicken is done. Assemble and bake. In the same skillet, add the onion, and cook until translucent, 5 - 7 minutes. Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl. Place the flour in a shallow bowl. Creamy Dressing : Combine all the creamy dressing ingredients into a small mixing bowl and stir with a wire whisk until combined, smooth, and creamy. Add to a hot, oiled pan. Set the coated chicken directly on top of the apples, potatoes and onions and roast 45 minutes to 1 hour, or until it reaches an internal . Sear for 3 minutes, then add the onion halves, cut side down, and sear for . Instructions. Cover and simmer until just tender, then add to the apples with a . Place the chicken on the baking sheet. Instructions. Transfer to a 3-qt. Take out the chicken, add in the apple/onion mix and cover on the sauce. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Preheat the oven to 350 degrees F (175 degrees C). When Hot is displayed, add chicken and cook until browned, about 4 minutes. Season inside and out with kosher salt. Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Swirl the pan to combine them both. Saut over medium heat for 5-7 minutes, or until onion is soft. Place the chicken tenders in a 9x13 baking dish sprayed with non-stick cooking spray. Cider-Braised Chicken with Apples and Onions Filed in: All Recipes, Apples, Broth Concentrate . Brown on both sides, 3- 4 minutes per side, then remove to a plate. Sprinkle everything with curry powder and salt. Serve immediately. Instructions. Rub the chicken with the salt and pepper and arrange over the apple-onion mixture. When the oil is shimmering, add the chicken, and cook until golden brown, about 5 minutes a side. Cook, stirring occasionally, until the vegetables are crisp-tender and the onion is translucent. Pour the marinade over the chicken; season liberally with salt and pepper. While the apple mixture is cooking, heat a frying pan to medium. Stir in stock mixture. Remove them and add remaining butter and onion to the pan. Pour the chicken broth and wine over the chicken . CJWood. Put on the lid and cook on low for 3 hours.*. Leave 1 1/2 Tablespoons bacon fat in the pan. Add beer and sausage and simmer until liquid reduces and becomes slightly syrupy. Place the chicken on top of the onions. In a skillet with butter, season and gently cook the apples and onions. Set aside. Preheat the oven to 400 degrees. Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Just make sure you use two pans. Remove chicken, add apples, reduce sauce:Remove the pan from the oven. Let cook for about 3 more hours, until the chicken reaches an internal temperature of at least 165 degrees F. 2. Cook the apples. Add salt/pepper to your preference. 4. Step 2. 1 tablespoon cornstarch. Put chicken in the middle of the skillet. Add the chicken, toss to combine and let marinate on the counter for at least 1 hour before cooking. Add the margarine to sauce pan. 2 teaspoons fennel seeds; 2 to 3 pounds bone-in, skin-on chicken thighs, patted dry; 3 tablespoons olive oil; Kosher salt and black pepper; 1 medium yellow onion, thinly sliced (about 1 cups); 1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup); 1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges Remove from heat and throw away the thyme and bay leaf. Step 2. Fry livers over medium heat, 2-3 min. Add the remaining butter and oil to the pan. 5. Instructions: 1. Combine the cheeses, bread crumbs and thyme; sprinkle over chicken. Place onions under a corner of the chicken to ensure even cooking. Add the onion and apples to the pan and cook for a . Season chicken well with salt and pepper and rest it on top of the apple mixture. Spoon into the baking dish. Put in a roasting pan with the onion. Remove to a plate. Coat a pan with zero-calorie non-stick cooking spray. Add the onion and apples. Swirl the butter into the pan. Toss the apples and onions, and return to oven for ten more minutes. Place chicken on onions, and roast in oven:Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. It's important to season it on the outside and under the skin. Bake for 1-1 hours, until the chicken is entirely cooked through, potatoes are tender and garlic, apples and onions are caramelized. Season both sides of the chicken thighs with salt and pepper. Cook the apples, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Melt 1 tablespoon of butter. Step 2. Add onions and cook until translucent. Heat half the olive oil in a large nonstick skillet over medium-high heat and add the apples and then one stem of thyme and one bay leaf. Preheat the oven to 375F/190C/Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20). Add chicken portions and sliced apple. Stir and cook. on each side or until evenly browned. Elise Bauer. Transfer the olive oil, chicken, cabbage, apples, garlic powder, and salt to a 6-quart slow cooker. Mix the butter and flour to form a paste. Drizzle with apple juice. Tuck the chicken thighs, skin side up, among the apples. Add the water, apples and cinnamon and cook until soft - about 10 minutes. Serve garnished with sage leaves. Fry chicken until nice golden color, about 5 minutes per side. Stir in it frequently. Dredge each chicken breast in the flour to coat and transfer to a clean plate. Add the chicken broth to the skillet; use a wooden spoon to scrape up any browned bits from the bottom of the pan. Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper. Transfer to a baking dish and bake until cooked through, about . Roast chicken until a meat thermometer inserted in the thickest part of one of the thighs reads 180 F (82 C), about 20 minutes per pound. 2. Bake 20 to 25 min. In a saucepan heat olive oil over medium low heat. Cover and cook on high for 4-5 hours or low for 6-8 hours, or until the chicken is cooked and cabbages is soft. Add broccoli, sweet potatoes, onion, and remaining 1/2 teaspoon salt. Cook until all sides are browned. Return onions and apples to the pan and deglaze with sherry. Place the chopped pecans in a small skillet on the stove, over medium high heat. Stir in the remaining 1 tablespoon butter. see 4 more. Arrange sliced apples around the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the . Add chicken back to the skillet and spoon some sauce over the top. Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned. Instructions. In a large bowl, add the salt, pepper, lemon zest, and thyme. Cook for 20-25 minutes. Add olive oil. 1/4 cup heavy whipping cream. Add chicken, seasoned side down and sprinkle with the remaining spices. Add apples, turning so they brown on both sides. Increase the heat to medium high. Season with salt and pepper to taste. 3. Add the cider; use a wooden spoon to scrape up any brown bits. Stir in the apples, garlic, thyme, and cinnamon. Flip and cook 2 to 3 more minutes, then transfer to a plate. 3. Place the seared chicken, breast side up, on top of the apples and onions. Fold in the mustard and the apples, and cook 5 minutes more, just until apples have softened a little bit. Add apple and marjoram, saute for 5 more minutes. Cook, stirring occasionally, until the apples are golden brown but not mushy, 5 to 10 minutes. Instructions. Heat large skillet over medium-high heat. Add the onions when margarine has melted. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Brush chicken with 1 tablespoons of olive oil. Heat the olive oil in a medium pan over medium heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Add the minced garlic. Add pecans, salt and pepper to chopped ingredients. Transfer to a second plate; set aside. Remove skillet from the oven and carefully uncover. Cook for 3-5 minutes, watching carefully and stirring, until pecans are lightly roasted. Add in the apples and onion around the chicken, then top with the thyme. Cook the onions until they are soft and translucent, approximately 5 minutes, stirring occasionally. Stir in onions and celery, and saut until softened, about 7 minutes. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes. Allow to marinade for at least 30 minutes, up to 1 day. Add the garlic and rosemary; cook, stirring constantly, for 30 seconds. or until chicken is done (165F). Return chops to the pan. Melt the remaining 4 tablespoons butter in a large heavy skillet over medium heat. Arrange onions, apples, garlic and herbs in the bottom of a roasting pan; season with salt and pepper. 06 of 17. Add sliced half of onion and cook until soft and light brown. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. slow cooker; top with apples. Shake off any excess. Cut the chicken filet into smaller pieces, finely chop the chili, peel and dice the apples and chop the green onions. Slather the remainder of the butter evenly over the bird. Add the remaining 2 teaspoons of olive oil or canola to the skillet. Turn and cook until browned on second side, about 2 minutes longer. Heat 2 Tbsp of the butter in a large, oven-proof saut pan over medium heat. baking dish coated with cooking spray. Remove the chicken thighs from the pan. Heat a large nonstick skillet over medium heat. Stir in apples and garlic, and cook for 3 minutes. If there is excessive grease, remove all but a Tablespoon or two. Heat a 12 inch skillet over medium heat and add 2 tablespoons of vegetable oil. Coat livers in flour. Add apples, chicken sausage and thyme to the pan. Add the apple slices and saut until they turn a little brown around the edges, turning occasionally. Sprinkle with brown sugar and cook and additional 3 to 5 minutes, just until tender. Return chicken to pan; cook 3 minutes or until liquid is reduced by half. Place the onion, fennel and apple slices on the sheet pan. Heat a large, ovenproof skillet (at least 10 to 12 inches in diameter) until hot over medium-high heat, then add the oil and swirl to coat. Enjoy! Pour off all but 2 . 2 medium apples cored and sliced. Glaze the chicken with the sauce and place the skillet in the oven, uncovered for 50-60 minutes or until internal temperature reaches 165 in the breast and 175 in the thigh. Add onions and apples and cook, stirring occasionally, until lightly browned, about 10 minutes. Sprinkle the salt and pepper over the chicken. Melt the remaining 2 tablespoons of butter in the skillet and add the onions and mushrooms. Add onion and apple to pot and cook, stirring occasionally, until onion is almost softened, about 2 minutes. Cook chicken in large ovenproof skillet sprayed with cooking spray on medium-high heat 3 min. Place the chicken on top. Chop the chicken, celery, apples, and parsley, Zest the lemon. Cover the skillet with a lid or aluminum foil. Set aside. 2. Slice the onion. Spread in an even layer. Place the chicken thighs skin side down briefly to coat them with the olive oil, then flip the thighs so the skin faces up. Remove and set aside in a medium bowl. Add garlic; cook 1 minute longer. 15 Best Stuffed Chicken Breast Recipes. Then, in a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Add the peanut butter and let it melt a little for about 1-2 minutes. For a larger crowd, this recipe doubles really well. Heat butter and oil in a large saute pan over medium-high heat. Transfer to plate. Preheat oven to 400 degrees F. In a small bowl whisk together apple cider, olive oil, garlic, paprika, salt, onion powder, rosemary, pepper and allspice. Matthew Vecera is a gifted . Simmer until the onions are soft, 4 to 5 minutes. This time of the year, apples and pumpkins are an ingredient in most of your meals, so if you're looking for a new way to add one of these delicious fruits to your next dish, check out this amazing recipe for sheet pan chicken with apple, fennel and onion. Add the sliced apples, onion, and thyme; cook for about 4 minutes, or until the apples are just tender but still firm. Push the onion and apple slices to the sides of the pan and add chicken breast strips . Add chicken thighs, skin side down, and cook 4-5 minutes per side, until golden brown. Instructions. Melt 1 tablespoon of butter in a large skillet over medium heat. Simmer until cooked through, 1-2 minutes. Add a few tablespoons of water and season with salt and pepper and add lemon juice. Add sliced onion and cook for 5 minutes until onion starts to brown. #SimplyBetterLiving #SharpEats #SharpLiving #SharpHome. Saute the apple until lightly browned, about 5 minutes. Remove apples from the pan to a bowl. Arrange the onion wedges in the bottom of a 5-quart (or larger) slow cooker. Brown on both sides, about 6-8 minutes total. Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper. Add onions and cook until softened and just beginning to brown, about 5 minutes. Add in the apple, lemon, onion, garlic and bacon and briefly move them around the pan to coat them with the olive oil. Preparation. Remove from pan. Step 1. Preheat oven to 400 degrees Fahrenheit. Add chicken, saute 2 minutes on each side. Sprinkle generously with kosher salt and black pepper on both sides. Add the apples to the pan and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the sliced onion and apples to the skillet and cook over medium-high heat until the onion is translucent, about 5 minutes. Stir in thyme sprigs and apple slices. Advertisement. Drizzle the olive oil in the baking pan. Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add to a large bowl or re-sealable plastic bag with the chicken pieces, and toss to coat pieces evenly. Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Push everything to the outside of the skillet. Quarter and core the apples. Heat skillet over medium-high heat. Transfer the apple and onion mixture to a bowl and set aside. View Recipe. 1. Autumn Chicken Bake with Apples, Onions, and Horseradish. Thinnly slice onion. 2 teaspoons oil; 1 kg (2.2lbs) chicken thighs with skin-on and bone-in (6-8 thighs) salt (about 1 teaspoon total) pepper; 3 medium red onions; 2 medium apples; cup (60ml) prepared horseradish, from a jar; 1 cup (190gms) converted (par-boiled) rice; 2 cups (480ml) water Directions. Heat oven to 425 degrees. Add the chicken and brown on both sides. Salted peanuts. Instructions. Nestle the chicken pieces skin-side up among the mixture. Drain all but 2 tablespoons oil from the pan. Season the chicken with salt and freshly ground pepper to taste and 1/2 teaspoon of the cinnamon. Pour the dressing over it and mix until it's combined well. Transfer to a 13x9-in. Heat the oven to 350 degrees F. Season the chicken breasts with salt and pepper and coat them with flour. Top with chicken; sprinkle with salt and pepper. In a large skillet, saute apples and onions in butter for 10 minutes or until tender. Pat chicken dry and sprinkle with salt, black pepper, onion powder, garlic powder and paprika, on both sides. Sear the tenders on both sides for about 3 minutes on each side. Chicken breasts are stuffed with a flavorful mixture of apple chunks, Cheddar cheese, and Italian-style bread crumbs. Drizzle over the chicken. 1/2 teaspoon salt. Transfer to plate. Add sausages whole and brown for 5 minutes on each side. Add 2 tablespoons of the butter and heat until melted. Stir in sauerkraut, caraway seeds, and remaining 1/4 teaspoon salt. In same pan, add a tablespoon or so of butter. Flip chicken pieces, not being too finicky about it. Perfect for a weeknight dinner, this easy-to-put-together chicken dish is a great way to enjoy apples in the fall. Add 2 tablespoons oil to the pan. Arrange an even layer of red onions, sweet potatoes and apple slices on the pan. Combine the broth, vinegar, and oil. Toss the remaining apples, onions and herbs with 1 Tbsp . In a saucepan; fry the chicken gently in a little oil. Pat dry the chicken thighs. Cook until softened - about 5 minutes on medium heat. Place 1 quartered apple, 1 quartered onion, and half the herbs in the cavity of the chicken. 3. Allow to cook without disturbing for 4 minutes or so, or until it starts to smell good. Turn off the heat. Bake for another 30 mins. Saut apple slices: Preheat the oven to 375F (190C). Heat olive oil in frying pan over medium heat. Season the chicken generously with salt and pepper. Toss the apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken. Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned. Cook them about 5 minutes on each side or until almost cooked through. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Remove from pan, keep warm. Heat 1 teaspoon oil in pan. Top chicken with onions; surround with apples. Season both sides of the chicken thighs with salt and pepper. Remove from heat. Bake in the preheated oven for 15 minutes. Instructions. Sprinkle the apple slices with a little salt. Chicken Salad : Add the chicken, apples, walnuts, green onion, and celery into a large sized mixing bowl. When Hot is displayed, add chicken and cook until browned, about 4 minutes. Pat chicken dry with a paper towel and place about a tablespoon of the mustard butter under the skin of each breast. Add apples and toss to combine. Remove the chicken from the oven and allow to rest for 10 minutes before serving. Use a slotted spoon to transfer the chicken, apples and onion to plates. If the apples are tart, add 1 tbsp brown sugar. Chop the apple into small bits. Make the sauce. In a large saucepan over medium heat, melt butter or coconut oil. Add apples and saut for 2-3 minutes longer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. . To a large pan or skillet, add olive oil and heat over MED-HIGH heat until oil is shimmering. Place in the oven and cook at 375F (190C), uncovered, for 30 minutes. In a small bowl, combine the apple juice, chicken broth, vinegar, and mustard. Add onion, saute for 5 minutes or until browned. Step 2. Season with salt and pepper and stir carefully. After about 3 hours, arrange the apples around the chicken. Prepare the ingredients. Add cut up apples, chopped onions, and chicken to the pan and place in the oven. Meanwhile, clean, core and slice the apples and slice the onion. Toss with the remaining olive oil and season well with salt. Bake the chicken breast in a 375 F oven for about 55-60 minutes, basting the chicken with the pan sauce at the 30, 40, and 50-minute marks. Combine stock and mustard, stirring with a whisk. Cut the onions into thick slices. Cook 1 minute, stirring to loosen browned bits from pan. Sprinkle with paprika, poultry seasoning, basil, and salt and pepper. Place the chicken on a plate and sprinkle with cinnamon, salt and pepper (on one side . Garnish with fresh parsley for a pop of color. Set a 12 cast iron skillet on the top rack of the oven and preheat to 425 F. Meanwhile, remove the giblets and rinse the chicken inside and out. Heat the oven to 400F. Preheat the oven to 350 degrees F (175 degrees C). Remove to a plate. Stir frequently. Pour in the cider. Step 1. Reduce heat to medium-low, and cook for 10 minutes while stirring occasionally. Mix syrup and dressing; pour over chicken. Directions. Serve it with roasted butternut squash and brown rice or baked potatoes for a delicious autumn dinner. Apple Stuffed Chicken Breast. Dry the chicken breasts with paper towels and season with salt and pepper. Cook until the apples are soft and the sausage is heated through, about 15 minutes. Heat 2 teaspoons of olive oil or canola oil in a skillet over medium heat. Add onion and apple to pot and cook, stirring occasionally, until onion is almost softened, about 2 minutes. Add 1 tablespoon butter.