BRAISED CHICKEN THIGHS AND APPLES
Apple cider and apples give this braised chicken dish a decidedly fall feel.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
- Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
- Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.
APPLE BRAISED CHICKEN
POINTS-5. Simmering poultry in fat-free liquid is a moist, low-POINT way to flavor food. Experiment with other types of broths and juices, too.
Provided by TishT
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large, heavy-bottomed skillet, warm oil over high heat.
- Toss chicken with flour in a medium bowl, patting off excess.
- Place chicken in skillet and brown well on both sides.
- Remove chicken from pan and set aside.
- Reduce stove temperature to low and add onion to skillet.
- Sauté, stirring often, until onion is tender and lightly browned.
- Stir in apples, cider, chicken broth, salt, ginger and chicken.
- Bring to a simmer, cover and cook for 30 minutes.
- Use a slotted spoon to transfer chicken, onions and apples to a serving dish.
- In a small bowl, whisk together cornstarch and 2 to 3 Tbs of pan juices.
- Combine cornstarch mixture with remaining pan juices, whisking constantly.
- Simmer for one minute.
- Pour sauce over chicken and serve.
- Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.
Nutrition Facts : Calories 217.1, Fat 3.9, SaturatedFat 0.7, Cholesterol 65.8, Sodium 489.2, Carbohydrate 17.6, Fiber 2.3, Sugar 8.8, Protein 27.3
APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
CIDER-BRAISED CHICKEN WITH APPLES AND KALE
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Provided by Anna Stockwell
Categories Dinner Quick and Healthy Braise Chicken Kale Apple White Wine Tarragon Fall Wheat/Gluten-Free Winter Mustard
Yield 4 servings
Number Of Ingredients 13
Steps:
- Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
- Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
- Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
- Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
- Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.
BRAISED CHICKEN WITH APPLES AND SAGE
Steps:
- Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
- Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
- Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.
CIDER BRAISED CHICKEN
Make and share this Cider Braised Chicken recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper. Add to the pan and brown on both sides, about 3 minutes per side. Transfer to a plate and cover to keep warm.
- Add the onion to the skillet and saute for 1 minute. Add the cider and chicken stock, and cook over high heat until the liquid has reduced by half. Add the chicken to the pan, cover, and reduce heat to low. Simmer for 5 minutes.
- Remove the chicken breasts from the pan, and place on a warmed serving platter. Raise the heat to high and reduce the cider sauce until 1/4 c remains. Stir in the mustard and season with salt and pepper. Pour over the chicken and garnish with parsley.
Nutrition Facts : Calories 209.5, Fat 10.4, SaturatedFat 1.6, Cholesterol 75.5, Sodium 321, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 26.2
30-MINUTE BRAISED CHICKEN
A quick and delicious variation of the classic Spanish dish of roast chicken with apples and prunes
Provided by John Torode
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Place a heavy pan over a high heat and drop in the onion with the oil. Stir well and cook for 2 mins, then add garlic.
- Add the chicken and cook for a few mins, turning each piece until they all have a little colour. Add the chopped apples and the prunes, stir well, pour in the wine and bring to the boil.
- Simmer covered for 20 mins until the chicken is tender. Sprinkle with parsley and serve with some mashed potato.
Nutrition Facts : Calories 310 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
BRAISED CHICKEN AND APPLES
Make and share this Braised Chicken and Apples recipe from Food.com.
Provided by Barb G.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a heavy-bottomed skillet over medium-high heat; season chicken breast with salt and pepper; brown chicken on both sides, about 3 minutes per side; remove chicken to plate and keep warm.
- Add apples and shallots to the skillet; cook until apples begin to soften, about 2 minutes; add thyme, salt and a generous grinding of pepper, cook 1 minute; Pour in chicken broth and cider and cook over high heat until the liquid has reduced by half, about 5 minutes.
- Return chicken breast to the skillet, nestling them in among the apples; reduce heat to medium-low and simmer until chicken is no longer pink in the middle, about 8 minutes.
SIMPLE BRAISED CHICKEN
This is one of the first recipes I made as a young bride. 20 years later I still serve this from time to time. It is simple and quick to prepare - which is a plus on busy nights. We enjoy it with white or fried rice and a steamed vegetable. (ZWT3 - USA West asian cooks have influenced the cuisine).
Provided by Acerast
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, brown chicken and garlic lightly in the oil.
- Add mushrooms, cover and cook 5 minutes.
- Add sherry, cook uncovered until liquid is almost entirely absorbed.
- Add soy sauce, cover and cook gently 20 minutes or until chicken is tender.
EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS
Found this recipe on the back of a pkg of Emeril's sausage. Thought it was yummy. Have made it without thyme springs and it was still yummy.
Provided by Baby Chevelle
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat medium-size skillet over low heat for 30 seconds.
- Melt 2 tablespoons butter and add onions and brown sugar.
- Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
- Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
- Add chopped garlic and cook, stirring for 2 minutes.
- Add beer; reduce heat and cook, covered for 15 minutes.
- Remove pan from heat and stir in remaining butter and boubon.
- Remove thyme springs before serving.
- Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.
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APPLE BRAISED CHICKEN | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine American,CanadianCategory DinnerServings 4Total Time 1 hr
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of chicken breasts with flour; cook until browned on both sides, flipping once, about 3 to 5 minutes per side. Remove from skillet to a plate.
- Add onions, salt, and pepper to same pan and reduce heat to medium-low; cook, stirring frequently, until onions are softened, about 8 to 10 minutes.
- Return chicken to pan and increase heat to medium-high; bring to a boil. Cook, uncovered, for 15 minutes.
APPLE-BRAISED CHICKEN | RECIPES | WW USA
From weightwatchers.com
Servings 4Total Time 1 hr 15 minsCategory Dinner
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of chicken breasts with flour; cook until browned on both sides, flipping once, about 3-5 minutes per side. Remove from skillet to a plate.
- Add onions, salt, and pepper to same pan and reduce heat to medium-low; cook, stirring frequently, until onions are softened, about 8-10 minutes.
- Return chicken to pan and increase heat to medium-high; bring to a boil. Cook, uncovered, 15 minutes.
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