BAKED CHICKEN THIGHS WITH APPLES AND ONIONS
This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 1h
Yield 4
Number Of Ingredients 11
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 saute 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.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g
CIDER CHICKEN WITH APPLES AND ONIONS
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
- Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
- Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
- Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.
- Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
- Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
- Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
- Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.
CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS
In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
- Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
- Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
- Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
- Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.
SAUCED CHICKEN BREASTS WITH APPLES AND ONIONS
Make and share this Sauced Chicken Breasts With Apples and Onions recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place flour and salt and pepper in a ziplock bag, add chicken, seal bag and shake to coat.
- Heat 1 teaspoon oil in a large nonstick frypan over medium high heat.
- Add chicken, saute 2 minutes on each side.
- Remove from pan, keep warm.
- Heat 1 teaspoon oil in pan.
- Add onion, saute for 5 minutes or until browned.
- Add apple and marjoram, saute for 5 more minutes.
- Add the chicken and cider, bring to a boil.
- Cover, reduce heat, and simmer for 10 minutes or until chicken is done.
Nutrition Facts : Calories 249.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 65.8, Sodium 78.3, Carbohydrate 25.9, Fiber 3.7, Sugar 13.3, Protein 27.9
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- Pat the chicken dry with paper towels. In a shallow dish, season the flour with the salt and pepper. Dredge the chicken in the flour to lightly coat, shaking to remove excess flour, then set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the sliced apples and onions and season with a little salt and pepper. Sprinkle with the fresh thyme. Cook for 8 to 10 minutes, stirring occasionally so that the apples and onions can soften and brown slightly. The apples should be al dente - not turned to mush but not to crisp still either. Transfer to a second plate and set aside.
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