CHICKEN WITH APPLEJACK SAUCE
Killer traditional French dish featuring fresh vegetables and a sauce made with Calvados, a French applejack brandy. Any applejack will work if need be, but Calvados is widely available and worth searching out. I have altered this recipe to be a bit healthier, with fewer calories and less saturated fat. If you prefer the traditional ingredients, substitute 6 T butter for the olive oil, and cream for the fat free half and half.
Provided by sugarpea
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 908, Fat 54.2, SaturatedFat 14.3, Cholesterol 215.7, Sodium 325.5, Carbohydrate 44.8, Fiber 7, Sugar 13.5, Protein 59.5
APPLE JACK CHICKEN
This is an incredibly quick and easy to prepare dinner dish that's surprisingly tasty. I got the recipe from a busy Mom who works full time and comes home to prepare dinner for a family each night.My modifications were minor. It's perfect for one of those times when you just don't have the energy to prepare something special.
Provided by GREG IN SAN DIEGO
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 287.9, Fat 11.8, SaturatedFat 6, Cholesterol 100.4, Sodium 288.1, Carbohydrate 13.1, Fiber 2.4, Sugar 9.6, Protein 32.2
CHICKEN WITH APPLEJACK
Provided by redheadedshedevil
Time 29m
Yield 4
Number Of Ingredients 8
Steps:
- Cook apples in a skillet coated with cooking spray over medium heat for 3 minutes, then transfer to a bowl. Cook onion in a skillet coated with cooking spray over medium heat 7 minutes or until tender. Transfer to the bowl with apples. Cook chicken in margarine in a skillet coated with cooking spray over medium-high heat for 2 minutes on each side. Transfer chicken to a plate and set aside. Add apples, onion, applejack, water, and bouillon granules to skillet, and cook over medium-high heat until mixture is reduced by half. Add chicken, and cook 1 minute or until done. Transfer to a serving platter.
SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION
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
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
JACK'S APPLE BUTTER CHICKEN
Make and share this Jack's Apple Butter Chicken recipe from Food.com.
Provided by Chef TraceyMae
Categories Chicken
Time 1h6m
Yield 8 pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Heat oil in ovenproof baking dish and brown chicken on one side.
- Turn over and while browning the second side, place sage, thyme, salt and pepper on each piece.
- Spoon one tablespoon apple butter on each, and pour wine over so it is sitting in about 1/4" of wine (drink the rest).
- Cover and bake in oven for about 45-60 minutes.
- Remove chicken, leaving the applesauce and wine.
- Reduce sauce (simmer until thick and creamy).
- Drizzle over chicken, serve over rice or pasta.
Nutrition Facts : Calories 410.9, Fat 3.7, SaturatedFat 0.5, Sodium 56.1, Carbohydrate 47.5, Fiber 0.8, Sugar 14.4, Protein 2.5
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