AUTUMN APPLE CHICKEN
I'd just been apple picking and wanted to bake something new with the bounty. I decided on apple chicken by throwing them in the slow cooker with some barbecue sauce. The dish fills my whole house with the most delicious smell. -Caitlyn Hauser, Brookline, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.
Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
AUTUMN CHICKEN WITH HARVEST VEGETABLES
It's Autumn. There's leaves all over the ground, and the garden needs to be put to bed for the winter. After a hard day outside in the crisp air, you open the door to the hearty aroma of chicken, vegetables fresh from the harvest, and fresh thyme. This dish will warm your bones, fill your tummy and make you smile inside and out. Very easy to prepare. Winning recipe in the 2008 Craze-E Crockpot Cooking Contest.
Provided by Diana 2
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
- Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
- Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
- Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
- Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
- In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
- Cook on high for approximately 20 minutes, to thicken the sauce.
- Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).
Nutrition Facts : Calories 101.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 34, Sodium 452.4, Carbohydrate 11.8, Fiber 2.3, Sugar 3.2, Protein 9.6
AUTUMN CHICKEN
Although my husband typically favors rich foods, he delights in eating this light sweet chicken. Apples and chicken are perfect partners.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a skillet, saute onion in oil until tender; add apples and saute 1 minute longer. Place chicken in a greased 13-in. x 9-in. baking dish. Top with onion mixture. Combine apple juice and honey; pour over all. Cover and bake at 350° for 45 minutes or until meat juices run clear.
Nutrition Facts : Calories 223 calories, Fat 5g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 57mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
AUTUMN CHICKEN POT PIE
Steps:
- To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, dry, dry, add in a few more drops of water.
- When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead.
- Cook's Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.
- To make the filling:
- Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.
- While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven and reserve.
- Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage.
- Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.
- Preheat the oven to 375 degrees F.
- Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the "gravy" over the chicken mixture until the dish(s) are 3/4 filled.
- Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish. Brush the outside edges of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish. Brush the top of the dough with the remaining egg wash. Cut a couple of vents in the top of the dough to allow the steam to escape.
- Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot.
- MMMMMM...tastes like chicken!
AUTUMN CHICKEN AND RICE
A classic chicken and rice dish with a little twist of wild rice and apples for a hearty, warming fall or winter supper. We used a seasoned packaged wild rice blend, but plain long grain and wild rice should work fine. If you're using plain, you may want to adjust your seasonings slightly, as your salt content will be lower.
Provided by EmmyDuckie
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place carrots, onion, garlic, and celery in crock pot.
- Cook bacon over medium heat in a large skillet, reserving a few tablespoons of bacon fat, crumble and add to crock pot.
- Coat chicken thighs in poultry seasoning and salt and pepper to taste, brown chicken in bacon fat.
- Add chicken pieces, mustard, bay leaves, and liquids to crock pot.
- Cook on high 4 hours, or low 8 hours.
- 30 minutes before serving, add rice and apples. Debone and roughly chop chicken, if desired, or leave pieces whole. Turn heat to high (if not already on high) and allow rice to absorb all liquid.
Nutrition Facts : Calories 305.9, Fat 19.2, SaturatedFat 5.5, Cholesterol 86.8, Sodium 300.6, Carbohydrate 13, Fiber 2.2, Sugar 6.9, Protein 20
AUTUMN HARVEST CHICKEN
Another recipe from the Time-Life Family Favorites collection. Absolutely delicious and very figure friendly!!
Provided by anonymous
Categories Chicken Breast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
- Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
- Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
- Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.
- Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 159.9, Fat 4.3, SaturatedFat 0.7, Cholesterol 68.4, Sodium 77.3, Carbohydrate 1.1, Fiber 0.5, Sugar 0.3, Protein 27.9
AUTUMN CHICKEN FOR THE CROCK POT
From the Crock Pot Website. Made for crock pots with heating elements all around, not the ones that have the heating elements in the bottom. I serve over hot noodles, generally no yolk egg noodles.
Provided by SarahBeth
Categories One Dish Meal
Time 4h15m
Yield 1 crock pot meal, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Spread whole artichokes over bottom of crock pot.
- Add half of mushrooms.
- Layer chicken over mushrooms.
- Top chicken with marinated artichoke hearts and their liquid.
- Add remaining mushrooms.
- Pour wine and vinaigrette over all ingredients.
- Cover and cook on low for 4 to 5 hours.
- Garnish with paprika, if desired.
AUTUMN CHICKEN STEW
I adapted this recipe from one that appeared in BBC Good Food magazine and loved the rich, earthy flavours it produced. The original inspiration for this dish apparently comes from Tunisia and it certainly reminded me of some African stews I have had. The changes I made were to use butternut squash instead of pumpkin, fresh ginger instead of ground and two cans of tomatoes instead of one. I also used my chili olive oil, which is stored in a jar with hot chillis to give it some bite, but if you don't have any spicy oils to use, you could add in a bit of chili powder, cayenne pepper or some harissa. This is a very adaptable recipe so have fun playing with it.
Provided by Sackville
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the pumpkin or squash.
- Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
- In a large bowl, heat the oil and fry the onion for 3-4 minutes.
- Stir in the cinnamon and, if using the ground ginger, stir that in too.
- If you are using fresh, it will be added later.
- Cook for a couple more minutes and then add in the chicken.
- Fry until the chicken is browned slightly on all sides.
- Add the tomatoes and sugar.
- Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
- Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
- If you are using fresh ginger, add it in about half way through this process.
- Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
- Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
- Stir in the chopped coriander just before serving.
Nutrition Facts : Calories 466.9, Fat 18.3, SaturatedFat 2.8, Cholesterol 75.5, Sodium 449.9, Carbohydrate 44.8, Fiber 8.4, Sugar 10.8, Protein 33.5
AUTUMN RAINBOW SHEET PAN DINNER
This delicious dish is not only nutritious but also beautiful!
Provided by Lindsey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h42m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
- Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.
- Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven's broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 19.1 g, Cholesterol 112.9 mg, Fat 9.5 g, Fiber 3.8 g, Protein 43.2 g, SaturatedFat 2 g, Sodium 1114.5 mg, Sugar 10.8 g
More about "autumn chicken food"
ONE PAN AUTUMN CHICKEN DINNER - COOKING CLASSY
From cookingclassy.com
5/5 (54)Calories 692 per servingCategory Main Course
- Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
- Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.
AUTUMN CHICKEN - THE FAMILY DINNER PROJECT
From thefamilydinnerproject.org
Estimated Reading Time 1 min
FALL CHICKEN RECIPES & CHICKEN BREAST IDEAS | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
AUTUMN CHICKEN STEW RECIPE - WEBMD
From webmd.com
60 FALL CHICKEN RECIPES THAT ARE EASY AND DELICIOUS
From purewow.com
AUTUMN CHICKEN AND PHYLLO DOUGH POT PIES | HBH
From halfbakedharvest.com
29 EASY FALL CHICKEN RECIPES - BEST FALL CHICKEN DISHES
From delish.com
CHAPTER THREE: HOW TO FEED YOUR CHICKENS CORRECTLY …
From thehappychickencoop.com
AUTUMN RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
20 SIMPLE CHICKEN RECIPES FOR WINTER - CHATELAINE
From chatelaine.com
ROASTED CHICKEN WITH AUTUMN VEGETABLES RECIPE - HOUSE & HOME
From houseandhome.com
FALL CHICKEN RECIPES | MIDWEST LIVING
From midwestliving.com
AUTUMN COURT CHINESE RESTAURANT | CHICKEN ENTREES
From autumncourt.com
AUTUMN CHICKEN SALAD | MRFOOD.COM
From mrfood.com
10 TRADITIONAL MID-AUTUMN FESTIVAL FOODS - THE WOKS OF LIFE
From thewoksoflife.com
ROASTED AUTUMN VEGETABLES & CHICKEN SAUSAGE - EATINGWELL
From eatingwell.com
AUTUMN CHICKEN BREAST RECIPES RECIPES ALL YOU NEED IS FOOD …
From stevehacks.com
AUTUMN CHICKEN | AUTUMN CHICKENS
21 CHICKEN RECIPES FOR FALL - BUZZFEED.COM
From buzzfeed.com
AUTUMN EATS: ROASTED CHICKEN WITH APPLES AND FENNEL
From breathetogetheryoga.com
AUTUMN CHICKEN STEW IN THE SLOW COOKER - PREVENTION.COM
From prevention.com
ONE PAN AUTUMN CHICKEN AND WILD RICE CASSEROLE.
From halfbakedharvest.com
CRUNCHY AUTUMN CHICKEN SALAD, MAIN DISHES, FEATURED RECIPES, …
THE 20 BEST AUTUMN RECIPES – OUR ALL-TIME FAVOURITES
From theguardian.com
HOW TO COOK HONEY ROASTED CHICKEN WITH AUTUMN SQUASH
From thefrugalfoodiemama.com
AUTUMN FLAVOR FILLED CHICKEN AND DUMPLINGS - JOANN'S FOOD BITES
From joannsfoodbites.com
AUTUMN CHICKEN CASSEROLE RECIPE EASY AND DELICIOUS - DEAR …
From dearcreatives.com
AUTUMN CHICKEN DINNER - GOOD HOUSEKEEPING
From goodhousekeeping.com
12 PERENNIALS TO PLANT FOR FREE CHICKEN FOOD - REFORMATION ACRES
From reformationacres.com
AUTUMN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE - AUTUMN CHICKEN STEW | RAISED ON REAL FOOD
From raisedonrealfood.com
AUTUMN APPLE CHICKEN STIR-FRY – ARCTIC FOODS
From arcticfoods.com
TOP 20 AUTUMN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CAPRESE STUFFED CHICKEN BREASTS | CLEAN FOOD CRUSH
From cleanfoodcrush.com
AUTUMN LASAGNA WITH CHICKEN, SQUASH AND SAGE - CTV
From more.ctv.ca
OTTOLENGHI'S AUTUMN CHICKEN BAKE | THIS MORNING - ITV
From itv.com
AUTUMN CHICKEN RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY AUTUMN CHICKEN & WILD RICE SOUP - THE FOOD HUSSY
From thefoodhussy.com
AUTUMN CHICKEN SALAD, HOW TO MAKE AUTUMN CHICKEN SALAD
From foodmag.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love