Applechicken Recipes

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PRESSURE-COOKER AUTUMN APPLE CHICKEN



Pressure-Cooker Autumn Apple Chicken image

Fill the whole house with the aroma of chicken with apples and barbecue sauce. This is a meal you won't want to wait to dig into.-Caitlyn Hauser, Brookline, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup apple cider or juice
1 medium onion, chopped
1/3 cup barbecue sauce
1 tablespoon honey
1 garlic clove, minced
2 medium Fuji or Gala apples, coarsely chopped

Steps:

  • Sprinkle chicken with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown chicken; remove and keep warm. , Add cider, stirring to loosen browned bits from pan. Stir in onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Select saute setting and adjust for low heat. Add apples; simmer, stirring constantly, until apples are tender, about 10 minutes. Serve with chicken.

Nutrition Facts : Calories 340 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 458mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

AUTUMN APPLE CHICKEN



Autumn Apple Chicken image

I'd just been apple picking and wanted to bake something new with the bounty. I decided on apple chicken by throwing them in the slow cooker with some barbecue sauce. The dish fills my whole house with the most delicious smell. -Caitlyn Hauser, Brookline, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon canola oil
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium Fuji or Gala apples, coarsely chopped
1 medium onion, chopped
1 garlic clove, minced
1/3 cup barbecue sauce
1/4 cup apple cider or juice
1 tablespoon honey

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.

Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

SKILLET APPLE CHICKEN



Skillet Apple Chicken image

This delightfully fragrant mix of chicken, apples, and seasonings will surprise your palate with its complex flavors!

Provided by MAESTRINA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 7

2 ½ tablespoons olive oil
2 boneless skinless chicken breasts, cut into 1/4-inch strips
1 sweet apple - peeled, cored and thinly sliced
1 ½ tablespoons garlic salt
1 tablespoon cracked black pepper
1 teaspoon pumpkin pie spice
1 ½ teaspoons chopped dried tarragon

Steps:

  • Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
  • Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

Nutrition Facts : Calories 163 calories, Carbohydrate 7.1 g, Cholesterol 30.4 mg, Fat 9.9 g, Fiber 1.4 g, Protein 12 g, SaturatedFat 1.6 g, Sodium 2065.4 mg, Sugar 3.6 g

HONEY-MUSTARD CHICKEN AND APPLES



Honey-Mustard Chicken and Apples image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, cut into large chunks
2 cooking apples (such as Cortland), cut into chunks
1 cup low-sodium chicken broth
2 to 3 tablespoons honey mustard
1 1/2 teaspoons unsalted butter, softened
1 tablespoon all-purpose flour
1 to 2 tablespoons roughly chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
  • Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
  • Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
  • Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

Nutrition Facts : Calories 457, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 200 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 33 grams

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