Apple N Onion Chicken Recipes

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BAKED CHICKEN WITH APPLES AND ONIONS



Baked chicken with apples and onions image

Delicious fall dinner - fall-off-the-bone meat, soft, jammy apples, and sweet caramelized onions.

Provided by Aleksandra

Categories     Main Course

Time 1h55m

Number Of Ingredients 8

6 chicken legs (skin-on, bone-in)
3 apples (I used Golden Delicious)
3 onions
2 tablespoons olive oil
couple twigs rosemary (or thyme)
salt and pepper (to taste)
apple cider or water (optionally, see the notes*)
mashed potatoes (to serve)

Steps:

  • Preheat the oven to 375°F/190°C/Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20°).
  • Season the chicken generously with salt and pepper. It's important to season it on the outside and under the skin.
  • Quarter and core the apples.
  • Cut the onions into thick slices.
  • Place the chicken legs, apples and onions in a big baking dish or a sheet pan.
  • Drizzle the olive oil over the chicken.
  • Add a couple of twigs rosemary.
  • Bake for 1 hour and 30 minutes, then turn on the fan OR increase the temperature by 20° OR place the baking dish under the broiler and bake for about 5-15 minutes (depending on the setting) until the chicken is lightly browned.
  • My favorite way to serve this is with mashed potatoes.
  • Enjoy!

Nutrition Facts : Calories 388 kcal, ServingSize 1 serving

BAKED CHICKEN THIGHS WITH APPLES AND ONIONS



Baked Chicken Thighs with Apples and Onions image

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

4 (4 ounce) bone-in, skin on chicken thighs
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 medium onion, sliced
1 cup apple cider
½ cup chicken stock
½ tablespoon fresh thyme leaves
½ teaspoon salt
2 medium apples, sliced
¼ cup heavy cream
1 tablespoon cornstarch

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

APPLE 'N' ONION CHICKEN



Apple 'n' Onion Chicken image

"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

3 medium apples, sliced
2 large onions, thinly sliced
1 tablespoon butter
6 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded reduced-fat Swiss cheese
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/2 teaspoon minced fresh thyme
2 tablespoons unsweetened apple juice

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

BAKED CHICKEN LEGS WITH APPLES AND ONIONS



Baked Chicken Legs with Apples and Onions image

This smells absolutely wonderful while baking! It's a simple, fall-friendly dish of chicken, apples, and onions. If you nestle the apples and onions down into the liquid they get super tender and are delicious alongside the tender roasted chicken. You could probably use just about any cut of chicken for this-I just happened to have a package of chicken legs in the refrigerator when I made this. The pan drippings can be turned into a tasty gravy, or just drizzle them as-is over the meat and some rice or mashed potatoes, if desired.

Provided by Rebekah Rose Hills

Categories     Chicken Main Dishes

Time 1h20m

Yield 6

Number Of Ingredients 9

12 each bone-in chicken drumsticks, with skin
salt and freshly ground black pepper to taste
¼ cup apple cider vinegar
¼ cup water
1 tablespoon dried rosemary
1 teaspoon dried thyme
4 small apples - peeled, cored, and cut into wedges
2 large onions, peeled and cut into wedges
2 tablespoons olive oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Lay chicken in a roasting pan and season generously on both sides with salt and pepper. Pour apple cider vinegar and water into the bottom of the pan. Sprinkle chicken with rosemary and thyme. Arrange apple and onion wedges in and around the chicken. Drizzle everything with olive oil.
  • Bake in the preheated oven for 1 hour.
  • Increase the temperature to 395 degrees F (202 degrees C) and bake until the chicken is lightly browned, 5 to 15 more minutes. You can also brown the chicken under the broiler.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 26.7 g, Cholesterol 121 mg, Fat 26.9 g, Fiber 3.3 g, Protein 31.7 g, SaturatedFat 6.5 g, Sodium 382.4 mg, Sugar 9.5 g

CHICKEN WITH APPLE, ONION AND CIDER SAUCE



Chicken with Apple, Onion and Cider Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 to 3 tablespoons vegetable oil
1 large red onion, cut into large pieces
1 sweet cooking apple, cored and cut into large pieces
3 tablespoons apple cider vinegar
1 1/2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter
1 handful fresh parsley, roughly chopped

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.

CIDER CHICKEN WITH APPLES AND ONIONS



Cider Chicken with Apples and Onions image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 26

6 whole chicken legs (about 3 pounds)
1 tablespoon mustard powder
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 8-ounce package pearl onions
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/3 cup dry white wine
1/2 cup apple cider
1/2 cup low-sodium chicken broth
2 Granny Smith apples, cut into chunks
1 tablespoon tarragon vinegar or white wine vinegar
3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil)
6 whole chicken legs (about 3 pounds)
1 tablespoon mustard powder
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 8-ounce package pearl onions
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/3 cup dry white wine
1/2 cup apple cider
1/2 cup low-sodium chicken broth
2 Granny Smith apples, cut into chunks
1 tablespoon tarragon vinegar or white wine vinegar
3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil)

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.

ALMANZO'S FRIED APPLES N ONIONS



Almanzo's Fried Apples N Onions image

I loved Little House on the Prairie, and Almanzo's favorite dish was fried apples 'n onions. Fascinated, I made this recipe up (lol, not complicated) and have loved the combination!

Provided by jillbont

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 5

¼ cup butter
4 apples - peeled, cored, and sliced
1 onion, cut into matchstick-sized pieces
¼ cup brown sugar
1 pinch ground cinnamon, or to taste

Steps:

  • Melt butter in a skillet over medium-high heat; cook and stir apples, onion, brown sugar, and cinnamon in the melted butter until onions are translucent and sauce is slightly reduced, 15 to 20 minutes. Cool before serving.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 38.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.4 g, Protein 1.1 g, SaturatedFat 7.4 g, Sodium 89.2 mg, Sugar 30.1 g

SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION



Sheet-Pan Chicken With Apple, Fennel and Onion image

Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

2 teaspoons fennel seeds
2 1/2 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 1/2 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
4 sprigs rosemary
Flaky salt, for serving

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.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams

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