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.
BAKED CHICKEN THIGHS WITH APPLES AND ONIONS
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
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
HONEY-MUSTARD CHICKEN AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
- Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
Nutrition Facts : Calories 457, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 200 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 33 grams
CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS
In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
- Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
- Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
- Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
- Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.
CHICKEN WITH CABBAGE AND APPLES
Here is an easy meal which cooks all day while you're away! It's very healthy, too. Recipe from Healthy Crockery Cookery by Mable Hoffman and sent to you by Betty Copeland.
Provided by Thomas Danler
Categories Chicken
Time 6h
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken and pat dry with paper towels.
- Place cabbage in bottom of a 3 1/2 quart slow cooker.
- Top with onions, chicken and apples.
- Combine soy sauce, ginger and pepper flakes.
- Spoon over chicken and vegetables.
- Cover and cook on LOW about 6 hours or until chicken is tender.
Nutrition Facts : Calories 419, Fat 25.2, SaturatedFat 7.2, Cholesterol 124.2, Sodium 669.6, Carbohydrate 14.8, Fiber 3.7, Sugar 9.8, Protein 33.4
More about "chicken thighs with wilted cabbage and apples food"
INSTANT POT CHICKEN, APPLES & CABBAGE - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
5/5 (9)
- Set an electric pressure cooker to saute for 10 minutes. Allow to preheat for 2 minutes, add the oil, allow to heat for a minute, then add the chicken. Sprinkle with ¼ teaspoon salt and allow to saute until golden on one side, about 5 minutes. Flip and saute for 3 more minutes.
- Add the onion, cabbage, apples, garlic, apple cider, and ½ teaspoon salt, tossing to combine, leaving the chicken at the bottom of the pot.
58 BEST CHICKEN THIGH RECIPES & IDEAS | HOW TO COOK …
From foodnetwork.com
Author By
SKILLET-ROASTED CHICKEN WITH APPLES AND CABBAGE | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
BEST CHICKEN THIGH RECIPES - HOW TO COOK CHICKEN …
From delish.com
BAKED APPLE CIDER CHICKEN AND CABBAGE - SKINNYTASTE
From skinnytaste.com
16 CHICKEN AND APPLE RECIPES TO TRY FOR DINNER
From allrecipes.com
PAN-ROASTED CHICKEN WITH CABBAGE AND APPLES - TASTE …
From tasteofthesouthmagazine.com
ONE-SKILLET CHICKEN THIGHS WITH CURRIED CABBAGE AND …
From thekitchn.com
17 HEALTHY CHICKEN AND CABBAGE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jun 13, 2022Category Chicken, Dinner, Recipe Roundup
- Quick Chicken Cabbage Stir-Fry. This timesaving, one-pot dish makes such a wonderful meal. Each mouthful fills your palate with crispy, sweet, savory flavors that will leave you feeling satisfied to the max.
- Chicken Cabbage Soup. This chicken cabbage soup is basically comfort in a bowl. It’s delicious, hearty, and filling, perfect for soothing away your troubles during a winter blizzard.
- Chicken Sopas. This Filipino noodle soup contains every comforting ingredient you can think of. It has macaroni, chicken, eggs, cabbage, and hot dogs.
- Pesang Manok. This broiled chicken soup is another Filipino staple that should be a mainstay in your home. It only takes minutes for you to prepare, making it the perfect weeknight meal.
- Skillet Roasted Chicken with Cabbage. Dinner with only three ingredients? Yes, you read that correctly. This 3-ingredient wonder is the simplest dinner recipe you can make.
WONDERFUL CHICKEN THIGH RECIPES - THE SPRUCE EATS
From thespruceeats.com
SPICED GRILLED CHICKEN & NAAN WRAPS WITH CUCUMBERS, TOMATOES, …
From mvmagazine.com
50 OF OUR BEST CHICKEN THIGH RECIPES - TASTE OF HOME
From tasteofhome.com
INSPIRING ROAST CHICKEN RECIPES YOU’LL WANT TO BOOKMARK - MSN
From msn.com
CHICKEN THIGH RECIPES
From allrecipes.com
61 CHEAP HEALTHY RECIPES TO STAY ON BUDGET THIS MONTH
From allnutritious.com
CIDER-BRAISED CHICKEN WITH APPLES, ONIONS & THYME - FOOD52
From food52.com
CHICKEN THIGHS WITH WILTED CABBAGE AND APPLES | PUNCHFORK
From punchfork.com
RECIPE: A BED OF CABBAGE AND APPLES IS TOPPED WITH CHICKEN …
From bostonglobe.com
CRISPY BRAISED CHICKEN THIGHS WITH CABBAGE AND BACON RECIPE
From seriouseats.com
CHICKEN THIGHS WITH WILTED CABBAGE AND APPLES – RECIPES NETWORK
From recipenet.org
[HOMEMADE] CHICKEN PAPRIKASH : R/FOOD - REDDIT
From reddit.com
SLOW COOKER CHICKEN AND CABBAGE - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
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