Chicken Saute With Apples And Chestnuts Recipes

CHICKEN SAUTE WITH APPLES AND CHESTNUTS

Steps:

• Season the chicken on both sides with salt and a sprinkling of lemon juice.
• Heat a heavy, large skillet with 2 Tbs oil and four Tbs clarified butter.
• Stir in shallot and place breasts of chicken in the skillet.
• Keep heat moderate and gently brown the chicken on both sides, turning several times.
• This will take about 10 minutes Heat the apple brandy to just warm and pour over chicken, and ignite.
• BE CAREFUL (If it worries you omit this step) Pour on the wine and cover skillet.
• Continue to cook chicken for 10 more minutes In the meantime, melt the remaining 2 Tbs of butter in a smaller skillet.
• Saute sliced spples, sprinkling them with sugar.
• Turn apple slices once; add chestnuts to apples and continue to heat over flame.
• Place chicken breasts on a heated serving platter.
• Reduce liquid in the pan by continuing to simmer it for two minutes.
• Add cream, taste, and adjust seasoning with salt and white pepper, if necessary.
• Simmer for 2-3 minutes.
• Pour sauce over chicken; place apple slices and chestnuts around chicken for garnish.
• Serve at once.
• How to clarify butter: Clarified butter is sweet or salt butter, simmered slowly in order to evaporate the water and remove milk solids.
• At first a foam will appear, let it continue to simmer until brown specks settle to the bottom and a skin appears on top.
• Do not allow melted butter to brown, keep the flame low.
• Remove skin or film on the top and allow to cool.
• Strain clarified butter, being sure not to include brown sediment.
• Prepare a large quantity because clarified butter keeps indefinitely in a covered container.

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES

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.

SAUCED CHICKEN BREASTS WITH APPLES AND ONIONS

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.

CARAMELIZED APPLE AND CHICKEN SAUTE

Steps:

• In a shallow dish, combine flour, cinnamon, thyme and pepper.
• Coat both sides of chicken with flour mixture; shake off excess flour.
• Spray a non-stick skillet with no-stick cooking spray.
• Melt 1-1/2 teaspoons of butter in skillet over medium heat.
• Add chicken; brown 5 to 6 minutes on each side or until chicken is tender.
• Remove from skillet and keep warm.
• Melt remaining 1-1/2 teaspoons butter in skillet.
• Add onions; saute 3 to 4 minutes or until golden brown.
• Stir in apples and juice; bring to a boil. Reduce heat and simmer 4 to 5 minutes or until apples are tender.
• Add apple jelly; stir until melted.
• Add chicken back to skillet and heat through.

SAUTEED CHICKEN WITH APPLES

Steps:

• Heat peanut oil in a large frying pan or wok over medium heat. Add chicken, apples, and ginger; cook and stir for 2 to 3 minutes. Add green onions and continue to saute until chicken is almost cooked through and apples start to soften, 5 to 6 minutes more.
• Stir in mushrooms, honey, salt, and pepper; continue to saute until chicken pieces are no longer pink in the centers and juices run clear, about 5 minutes more. Serve.

SAUTEED CHICKEN WITH APPLES

Steps:

• Pound chicken breasts until each is about 3/4 inch thick.
• Heat the oil in a large skillet and saute the chicken for about 3 minutes per side.
• Add the apple, cider, onion, garlic, thyme, and salt.
• Cover and simmer 6-8 minutes until chicken is cooked through and tender.
• Remove the chicken, apple, and onion from the pan.
• Bring the remaining sauce to a boil and cook 5 minutes or until slightly thickened.
• Whisk in the mustard and serve over the chicken.

BAKED CHICKEN THIGHS WITH APPLES AND ONIONS

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.