Apple N Onion Chicken Recipes

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BAKED CHICKEN THIGHS WITH APPLES AND ONIONS



Baked Chicken Thighs with Apples and Onions image

This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Thighs

Time 1h

Yield 4

Number Of Ingredients 11

4 (4 ounce) bone-in, skin on chicken thighs
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 medium onion, sliced
1 cup apple cider
½ cup chicken stock
½ tablespoon fresh thyme leaves
½ teaspoon salt
2 medium apples, sliced
¼ cup heavy cream
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g

APPLE 'N' ONION CHICKEN



Apple 'n' Onion Chicken image

"When I first discovered this recipe, the unique combination of flavors caught my attention. Since then, I have made this many times for company and family, and it always gets rave reviews." -Sheryl VanderWagen, Coppersville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

3 medium apples, sliced
2 large onions, thinly sliced
1 tablespoon butter
6 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded reduced-fat Swiss cheese
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/2 teaspoon minced fresh thyme
2 tablespoons unsweetened apple juice

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°.

Nutrition Facts : Calories 285 calories, Fat 7g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 348mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges

CHICKEN SMOTHERED WITH APPLES & ONIONS



Chicken Smothered With Apples & Onions image

This is a delicious and moist chicken that has a sweet apple and onion chunky sauce covering it. Makes your mouth smile from the inside out!

Provided by cfletcher

Categories     Chicken Breast

Time 35m

Yield 2 breasts, 2 serving(s)

Number Of Ingredients 13

2 apples, sliced
1 onion, sliced
2 tablespoons water
1 tablespoon margarine
1 dash cinnamon
1 tablespoon cornstarch
1/4 cup white wine
2 chicken breasts
1 tablespoon margarine
salt
pepper
1 tablespoon brown sugar (optional)
garlic powder

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



Cider Chicken with Apples and Onions image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 26

6 whole chicken legs (about 3 pounds)
1 tablespoon mustard powder
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 8-ounce package pearl onions
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/3 cup dry white wine
1/2 cup apple cider
1/2 cup low-sodium chicken broth
2 Granny Smith apples, cut into chunks
1 tablespoon tarragon vinegar or white wine vinegar
3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil)
6 whole chicken legs (about 3 pounds)
1 tablespoon mustard powder
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 8-ounce package pearl onions
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/3 cup dry white wine
1/2 cup apple cider
1/2 cup low-sodium chicken broth
2 Granny Smith apples, cut into chunks
1 tablespoon tarragon vinegar or white wine vinegar
3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil)

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



Herb Roasted Chicken With Apples and Onion image

Make and share this Herb Roasted Chicken With Apples and Onion recipe from Food.com.

Provided by Cleanfreshcuisine

Categories     Low Protein

Time 1h45m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

one 3 1/2 to 4 pound frying chicken
one large sweet onion, peeled and cut into eighths
4 apples, cored and cut into sixths
2 tablespoons olive oil
1/8 cup water
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 teaspoons black pepper
2 teaspoons garlic powder

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.

Nutrition Facts : Calories 171.8, Fat 7.4, SaturatedFat 1.1, Sodium 4.5, Carbohydrate 29.1, Fiber 6.1, Sugar 19, Protein 1.1

SAUCED CHICKEN BREASTS WITH APPLES AND ONIONS



Sauced Chicken Breasts With Apples and Onions image

Make and share this Sauced Chicken Breasts With Apples and Onions recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 31m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons all-purpose flour
salt and pepper
4 (4 ounce) boneless skinless chicken breast halves
2 teaspoons olive oil, divided
3 cups sliced onions
2 1/2 cups sliced peeled granny smith apples (about 3 apples)
1 teaspoon dried marjoram or 1/4 teaspoon dried rosemary
1 cup apple cider or 1 cup apple juice

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.

Nutrition Facts : Calories 249.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 65.8, Sodium 78.3, Carbohydrate 25.9, Fiber 3.7, Sugar 13.3, Protein 27.9

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