SARASOTA'S SAVORY ROASTED CHICKEN, APPLES & ONIONS
Easy flavorful roasted chicken with very little work. This is very versatile as in any cut of chicken will work with this recipe, bone in or not, skin on or not, even a whole chicken, but obviously cooking times will differ. Also, this not a dish that will do well in the crock pot. The key to this dish is the apple glaze on the chicken so don't skip it. The glaze gives a nice golden brown crisp crust which is why this dish really needs to be cooked in the oven. Now for the sauce, I use a mix of white wine and apple cider, but you can use chicken stock instead of either one, but those 2 ingredients make this dish special. Serve this with noodles or wild rice; but I prefer serving this over mashed parsnips or even a simple baked sweet potato on the side.
Provided by SarasotaCook
Categories Chicken
Time 40m
Yield 8-10 Thighs, 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Glaze -- Add the jelly, garlic and thyme to a small measuring cup and microwave for just 30 seconds on medium. This will warm it up just enough so the jelly is easier to brush on the chicken.
- Chicken -- Remove the chicken from the refrigerator and let it come to room temperature. Season well with salt and pepper on both sides.
- Apples -- Slice the apples, peels on, but you can peel them if you want and toss with lemon juice. This will just prevent them from browning.
- Casserole -- In a 13x9" pan, spray well with a non-stick spray and add the chicken. Add the apples and onions around the chicken. Mix the wine, cider, salt and pepper and pour over the apples and onions. Break up the sprigs of thyme and lay around the chicken.
- Glaze -- Brush each of the chicken thighs with the glaze.
- Bake -- Middle shelf in the oven at 375 degrees, uncovered. They will take about 30 minutes, but this will depend on what type and size of chicken parts you are using. As the chicken cooks, make sure to glaze the chicken at least one more time.
- Serve -- As I mentioned, I prefer mashed parsnips or even a baked sweet potato, but, it is up to you. Most of the sauce will have cooked down, but you can always use any leftover sauce over the onions and apples. ENJOY!
Nutrition Facts : Calories 783.8, Fat 29.1, SaturatedFat 8.1, Cholesterol 157.9, Sodium 184.3, Carbohydrate 95.2, Fiber 7.1, Sugar 66.7, Protein 34.3
CHICKEN WITH APPLE, ONION AND CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
- Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half.
- Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.
SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD
Crisp romaine topped with warm roasted vegetables makes this a wonderful salad. Most people are used to the "standard" salad with chilled vegetables and a dressing. This really just just gives a new taste to salads. A great twist on classic salad ingredients. And please feel free to add local fresh ingredients. Zuchinni, summer squash, asparagus, beans, or any local fresh ingredients of your choice.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6 Salads, 6 serving(s)
Number Of Ingredients 15
Steps:
- Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
- Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
- Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
- Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
- Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.
Nutrition Facts : Calories 276.2, Fat 23, SaturatedFat 3.2, Sodium 396.8, Carbohydrate 17.4, Fiber 6.1, Sugar 8.7, Protein 4.7
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
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
ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES
The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
- Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
- Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
- Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
- Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 34.8 g, Cholesterol 81.2 mg, Fat 20.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 6.4 g, Sodium 486 mg, Sugar 15.8 g
CHICKEN SMOTHERED WITH APPLES & ONIONS
This is a delicious and moist chicken that has a sweet apple and onion chunky sauce covering it. Makes your mouth smile from the inside out!
Provided by cfletcher
Categories Chicken Breast
Time 35m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat a sauce pan to medium.
- Peel and slice the apples into small chunks.
- Slice the onion.
- Add the margarine to sauce pan.
- Add the onions when margarine has melted.
- Cook until softened - about 5 minutes on medium heat.
- Add the water, apples and cinnamon and cook until soft - about 10 minutes.
- If the apples are tart, add 1 tbsp brown sugar.
- While the apple mixture is cooking, heat a frying pan to medium.
- Add the margarine.
- Season chicken breasts with salt, pepper and garlic powder to taste.
- Add the chicken to the frying pan and brown on both sides - about 10 minutes.
- Mix cornstarch and wine together in a bowl.
- When the chicken has browned on both sides but is not fully cooked, add the cornstarch and wine mixture to the frying pan.
- Stir to loosen any bits from the pan.
- Add the apple mixture to the frying pan and stir until wine and apple mixtures are combined.
- Cover the chicken with some of the apple mixture and lower the heat a bit until chicken is fully cooked - about 10 more minutes.
- Serve with apple mixture spooned over chicken.
APPLE 'N' ONION CHICKEN
"When I first discovered this recipe, the unique combination of flavors caught my attention. Since then, I have made this many times for company and family, and it always gets rave reviews." -Sheryl VanderWagen, Coppersville, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute apples and onions in butter for 10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with chicken; sprinkle with salt and pepper. , Combine the cheeses, bread crumbs and thyme; sprinkle over chicken. Drizzle with apple juice. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reaches 170°.
Nutrition Facts : Calories 285 calories, Fat 7g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 348mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges
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