Sarasotas Savory Roasted Chicken Apples Onions Food

BAKED CHICKEN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 375°F/190°C/Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20°).
• Season the chicken generously with salt and pepper. It's important to season it on the outside and under the skin.
• Quarter and core the apples.
• Cut the onions into thick slices.
• Place the chicken legs, apples and onions in a big baking dish or a sheet pan.
• Drizzle the olive oil over the chicken.
• Add a couple of twigs rosemary.
• Bake for 1 hour and 30 minutes, then turn on the fan OR increase the temperature by 20° OR place the baking dish under the broiler and bake for about 5-15 minutes (depending on the setting) until the chicken is lightly browned.
• My favorite way to serve this is with mashed potatoes.
• Enjoy!

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
• Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
• Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
• Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
• Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.

CHICKEN SMOTHERED WITH APPLES & ONIONS

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.

BAKED CHICKEN THIGHS WITH APPLES AND ONIONS

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.

APPLE 'N' ONION CHICKEN

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°.

SARASOTA'S SAVORY ROASTED CHICKEN, APPLES & ONIONS

Steps:

• Glaze -- Add the jelly, garlic and thyme to a small measuring cup and microwave for just 30 seconds on medium. This will warm it up just enough so the jelly is easier to brush on the chicken.
• Chicken -- Remove the chicken from the refrigerator and let it come to room temperature. Season well with salt and pepper on both sides.
• Apples -- Slice the apples, peels on, but you can peel them if you want and toss with lemon juice. This will just prevent them from browning.
• Casserole -- In a 13x9" pan, spray well with a non-stick spray and add the chicken. Add the apples and onions around the chicken. Mix the wine, cider, salt and pepper and pour over the apples and onions. Break up the sprigs of thyme and lay around the chicken.
• Glaze -- Brush each of the chicken thighs with the glaze.
• Bake -- Middle shelf in the oven at 375 degrees, uncovered. They will take about 30 minutes, but this will depend on what type and size of chicken parts you are using. As the chicken cooks, make sure to glaze the chicken at least one more time.
• Serve -- As I mentioned, I prefer mashed parsnips or even a baked sweet potato, but, it is up to you. Most of the sauce will have cooked down, but you can always use any leftover sauce over the onions and apples. ENJOY!

CHICKEN WITH APPLE, ONION AND CIDER SAUCE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
• Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half.
• Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.

SAUCED CHICKEN BREASTS WITH APPLES AND ONIONS

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.

WILD RICE, SAUTEED APPLES & ONION WITH FRESH SAGE

Steps:

• Rice -- Cook the rice according to directions. I like to cook in chicken broth for extra flavor, but by all means, water will work just fine.
• Note: If entertaining, I replace 1/2 cup of the chicken broth with white wine to even give the dish more flavor, but for every day I don't. Also if you have kids you may or may not want to. That is up to you. The wine adds a great flavor to the dish however.
• Apples and Onions -- as the rice cooks which will take about 20-30 minutes heat up a small skillet on medium heat and melt the butter. Saute the onions and apples on medium for 5 minutes until soft but not over cooked. Add in the apple jelly, sage, salt and pepper.
• Mix -- When the rice is done, combine the rice with the apple mixture and it is ready to enjoy. If you want, garnish with a teaspoon of butter to mix in and even make the dish richer in flavor.