Chicken And Apples In Pastry Food

APPLE CHICKEN - SHEET PAN CHICKEN WITH APPLES

Steps:

• Preheat the oven to 350F.
• Arrange the chicken on a baking sheet. Sprinkle it with salt and pepper. Bake for 30 minutes.
• Meanwhile, in a heavy skillet, melt the butter. Add the brown sugar and stir until it is completely mixed.
• Toss the apples and onions in the sugar mixture over low heat until they are coated, about 2 minutes. Remove from heat and set aside.
• In a small bowl, combine the apple juice, chicken broth, vinegar, and mustard.
• Remove the chicken from the oven after 30 minutes. Add the apple onion mixture to the baking sheet with the chicken.
• Pour the apple juice mixture over the chicken, apples and onions and sprinkle the thyme over the top.
• Return the sheet pan to the oven and bake for 30 minutes more, until the chicken is cooked through.

SAUTEED CHICKEN AND APPLES WITH ROSEMARY

Steps:

• Heat butter and oil in a large saute pan over medium-high heat.
• Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned.
• Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
• Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 6-8 minutes total. (If your pan is too crowded, do this in batches so you can properly brown the chicken.)
• Add vinegar and remaining teaspoon of rosemary then cover the pan, reduce heat to medium and cook until chicken is cooked through, 3-5 more minutes.
• Serve chicken and apples with extra pan juices and enjoy!

ROASTED SPICED CHICKEN AND APPLES

Steps:

• Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
• Preheat the oven to 450 degrees F.
• Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
• Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
• In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.

CHICKEN-AND-APPLE PATTIES

Steps:

• Pulse chicken and scallions in a food processor until coarsely pureed. Transfer to a large bowl. Stir in quinoa, applesauce, and salt, if desired. Form into 2-inch patties that are 1/2 inch thick. Patties can be refrigerated up to 2 days or frozen up to 1 month until ready to cook.
• Heat oil in a medium skillet over medium-low heat. Add patties to skillet; cook, turning once, until golden brown and cooked through, about 4 minutes per side. Serve warm with applesauce.

CHICKEN-APPLE SAUSAGE BITES WITH HOT SWEET MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
• Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.
• Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.
• When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.
• Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.

CHICKEN, LEEK & CIDER PIE

Steps:

• Melt 40g of the butter in a saucepan and add the flour. Stir this over a medium-low heat for 1 min to make a roux. Remove from the heat and start adding the cider a little at a time. Mix well with a wooden spoon to ensure there are no lumps. Keep stirring until all the cider has been added, then add the milk in the same way. Season, return the pan to the heat and, stirring continuously, bring to the boil. The mixture will thicken considerably and, once it has come to the boil, reduce the heat and simmer for about 3 mins. Stir in the mustard, lemon juice and crème fraîche , and taste for seasoning.
• Melt the rest of the butter in a frying pan and gently fry the leeks and the apples for 5 mins. Add 2 tbsp of water, season, cover and cook over a low heat for 8-10 mins until tender. If there are lots of juices, increase the heat to reduce them.
• Add half the cheese to the sauce, then bring to the boil. Reduce the heat and gently stir in the leeks and apples and taste - you may want to add more mustard or lemon juice. Cool and chill the sauce until you're ready to assemble the pie.
• Stir the chicken into the cooled sauce. Put the mixture into a 25 x 20cm pie dish or a round dish measuring 25cm across (with a 1.3 litre capacity). Sprinkle with the rest of the cheese and leave to cool completely.
• Heat oven to 200C/180C fan/ gas 6. On a lightly floured surface, roll the pastry out to the thickness of a 50 p coin. Cut off a strip the same width as the lip of the pie dish. Wet the lip and press this strip onto it. Brush the strip with water and lay the rest of the pastry on top. Press the pastry lid onto the pastry strip, then cut off the excess. Crimp the edges and use the remaining pastry to decorate the top of the pie. Make three small slits in the pastry near the middle to let the steam escape. Brush the top with the egg mixture and bake in the oven for 30 -40 mins, until the pastry is a deep golden colour and puffed up. Serve immediately.

CHICKEN AND APPLE EMPANADAS

Steps:

• Pre-heat oven to 200C/400°F.
• Fry apple, garlic and onion in the butter until soft. Add thyme, salt and pepper, honey and chicken. Allow to cool slightly and mix in the cheddar.
• Roll out the puff pastry until about 2-3 mm thick. Using a glass cut out circles of the pastry. Roll the scraps and keep making circles until you've little to no pastry left.
• Place about a tablespoon of filling on each circle and seal the edges with egg wash and use a fork to press down to seal.
• Brush with egg wash and bake for about 25 minutes or until golden brown. You can deep fry these as well, but you will only need to fry for about 3-4 minutes.