Apple Pepper Chicken Recipes

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.

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
• Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

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.

Steps:

• Rinse chicken and pat dry with a paper towel. Combine flour, lemon pepper seasoning and garlic powder in a shallow bowl or a ziplock bag. Dredge chicken in the flour mixture and coat well.
• Heat oil in a large skillet. brown chicken and remove from pan.
• Add onions to the pan and cook until tender. Add apple juice and jelly. Cook and stir until jelly melts and sauce thickens.
• Add chicken and apple slices back into the pan. Cover and reduce heat to low. Cook 30 minutes or until chicken is completely done and apple slices are tender.

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.

Steps:

• Sprinkle chicken with thyme, salt and pepper.
• In large frypan, heat half of the oil over medium high heat; brown chicken all over.
• Transfer to plate.
• Add remaining oil to frypan.
• Cook apples and onion, stirring occasionsally, until golden, about 5 minutes.
• Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
• Return chicken to frypan.
• Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
• Transfer chicken to serving platter.
• Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
• Pour over chicken.

Steps:

• In a small bowl, combine first seven ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad.