Applebaconchutney Recipes

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BRAISED CHICKEN THIGHS WITH APPLES, BACON CHUTNEY, AND ROASTED RED POTATOES



Braised Chicken Thighs with Apples, Bacon Chutney, and Roasted Red Potatoes image

This was a recipe I thought of while trying to figure out what to do with some apples that were getting too ripe. I love this recipe and I hope you do too!

Provided by Coach Doc

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h52m

Yield 4

Number Of Ingredients 11

1 cup red wine vinegar
1 cup brown sugar
½ pound bacon, cut into 1/4-inch pieces, or more to taste
6 dashes liquid smoke flavoring, or to taste
4 red potatoes, quartered
3 tablespoons olive oil, divided
salt and ground black pepper to taste
3 Red Delicious apples - peeled, cored, and chopped
4 cloves garlic, minced
4 skinless, boneless chicken thighs
¼ cup water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
  • Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
  • Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
  • Bake in the preheated oven until tender, about 20 minutes.
  • Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
  • Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.

Nutrition Facts : Calories 785.2 calories, Carbohydrate 107.7 g, Cholesterol 89 mg, Fat 27.3 g, Fiber 6.2 g, Protein 30.5 g, SaturatedFat 6.3 g, Sodium 553.7 mg, Sugar 66.3 g

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY



Roasted Pork Tenderloin With Apple Chutney image

This is so very easy and the flavors are outstanding. The chutney is to die for. I served this with recipe #134924 and recipe #13473. What a great combination.

Provided by Koechin Chef

Categories     Apple

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

3 granny smith apples, peeled, cored and cut into small cubes
1/2 cup dried cranberries
1/4 cup walnuts, chopped
2 pork tenderloin (about 2 lbs.)
1 -1 1/4 ounce French onion soup mix
1 cup apple cider
1/4 cup brown sugar, packed
1/3 cup water
1 teaspoon olive oil
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 450f.
  • combine apples, cranberries and nuts. and place over the bottom of a med. size roasting pan.
  • season pork with salt and pepper. place on top of apple mixture.
  • combine remaining ingredients. microwave for 1 minute just enough to make the ingredients combine better.
  • pour over the pork and apple mixture.
  • roast for 30 minute.

Nutrition Facts : Calories 96, Fat 3.2, SaturatedFat 0.3, Cholesterol 0.2, Sodium 288.5, Carbohydrate 17.4, Fiber 2.1, Sugar 13, Protein 1

APPLE BACON CHEDDAR CROSTINI



Apple Bacon Cheddar Crostini image

Bacon and apples are topped on French bread! Relish this cheesy crostini for appetizers. Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 24

Number Of Ingredients 11

6 slices bacon
4 cups finely chopped peeled apples (3 medium)
1 teaspoon grated gingerroot
1/4 cup packed brown sugar
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
2 tablespoons apple juice
24 slices (1/2 inch thick) baguette French bread
2 tablespoons olive oil
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
Additional fresh thyme sprigs, if desired

Steps:

  • In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
  • Cook apples and gingerroot in bacon drippings over medium-high heat, stirring occasionally, until lightly browned and tender. Stir in brown sugar, thyme and salt. Cook 1 minute; stir in apple juice. Cook 1 minute; remove from heat. Cool completely.
  • Heat oven to 450°F. Place baguette slices in single layer on ungreased cookie sheet. Brush with 1 tablespoon of the oil. Bake 3 to 5 minutes or until toasted. Turn slices over; brush with remaining 1 tablespoon oil. Bake 3 to 5 minutes longer or until toasted.
  • In skillet, add cheese and bacon to apples; toss. Place about 1 tablespoon apple mixture on each baguette slice. Bake 5 minutes or until cheese is melted. Garnish with thyme sprigs. Serve immediately.

Nutrition Facts : Calories 94, Carbohydrate 12 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 197 mg

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