Chicken With Applejack Recipes

APPLE JACK CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place chicken between 2 sheets of waxed paper and, with rolling pin or metal "chicken pounder" flatten each breast piece to uniform thickness.
• Place chicken in prepared 9 x 13 baking dish and bake for about 30 minutes, depending on thickness and your particular oven.
• Turn chicken pieces and divide apple slices evenly on top of each piece.
• Bake for an additional 10 minutes.
• Top each chicken piece with a slice of cheese.
• Bake an additional 5 or 10 minutes or until cheese melts and chicken is cooked.

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.

CHICKEN WITH APPLEJACK SAUCE

Steps:

• Cut peeled potatoes into 1 1/2" cubes; peel carrots and cut in half, cut each half into thirds; trim beans and cut into 1 1/2" lengths; cut peeled onions in half, if larger, cut into quarters; cut zucchini in half lengthwise, then cut each half into quarters.
• Sprinkle chicken with salt and pepper; heat 2 T oil in skillet over medium heat; add chicken skin side down and cook 10 minutes until browned on one side.
• Place all vegetables except zucchini in salted water and bring to a boil; boil 1 minute and drain.
• When chicken is browned on one side, turn and cook another 5 minutes.
• In another skillet, heat remaining 1 T oil and add drained vegetables and zucchini; add salt and pepper to taste, stir gently and cook about 5 minutes; vegetables should still not be tender.
• Add Calvados to chicken; cover and simmer 10 minutes; uncover and add half-and-half and vegetables; bring to a boil, adjust seasoning; cover, reduce heat, and simmer 10 minutes more; serve.