Apple N Onion Chicken Recipes

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.

APPLE 'N' ONION CHICKEN

Steps:

• In a large skillet, saute apples and onions in butter for 10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with chicken; sprinkle with salt and pepper. , Combine the cheeses, bread crumbs and thyme; sprinkle over chicken. Drizzle with apple juice. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reaches 170°.

CHICKEN SMOTHERED WITH APPLES & ONIONS

Steps:

• Heat a sauce pan to medium.
• Peel and slice the apples into small chunks.
• Slice the onion.
• Add the margarine to sauce pan.
• Add the onions when margarine has melted.
• Cook until softened - about 5 minutes on medium heat.
• Add the water, apples and cinnamon and cook until soft - about 10 minutes.
• If the apples are tart, add 1 tbsp brown sugar.
• While the apple mixture is cooking, heat a frying pan to medium.
• Add the margarine.
• Season chicken breasts with salt, pepper and garlic powder to taste.
• Add the chicken to the frying pan and brown on both sides - about 10 minutes.
• Mix cornstarch and wine together in a bowl.
• When the chicken has browned on both sides but is not fully cooked, add the cornstarch and wine mixture to the frying pan.
• Stir to loosen any bits from the pan.
• Add the apple mixture to the frying pan and stir until wine and apple mixtures are combined.
• Cover the chicken with some of the apple mixture and lower the heat a bit until chicken is fully cooked - about 10 more minutes.
• Serve with apple mixture spooned over chicken.

CIDER CHICKEN WITH APPLES AND ONIONS

Steps:

• Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
• Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
• Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
• Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
• Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.
• Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
• Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
• Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
• Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
• Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.

HERB ROASTED CHICKEN WITH APPLES AND ONION

Steps:

• Heat oven to 375 degrees.
• Rinse chicken and dry inside and out with paper towels. Place in a large roasting pan. Season with half of the herbs and spices.
• Peel and cut onion into eighths. Place in bowl with the olive oil, water and the remainder of the herbs and spices. Mix well. Arrange around the chicken.
• Bake for 45 minutes.
• Core and cut apples into sixths. Remove chicken and onion from oven and add apples.
• Return to oven and bake for another 45 minutes or until chicken is browned and meat thermometer inserted into the thickest part of the chicken registers 180 degrees.
• Serve with baked yams or potatoes and a tossed salad.
• Serves 4.

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.