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
APPLE-MUSTARD CHICKEN TENDERS
My husband says this dish is sweet and a little bit sassy, just like me. I like to use Granny Smith apples for a bit of tartness. Winesaps are great for this dish, too. -Linda Cifuentes, Mahomet, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove from pan., Add apples, brown sugar and mustard to same pan; toss to combine. Cook, covered, over medium heat 3-4 minutes or until apples are tender. Stir in chicken; heat through.
Nutrition Facts : Calories 263 calories, Fat 8g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 519mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 27g protein.
MUSTARD CHICKEN THIGHS AND APPLES IN WHITE WINE AND CREAM SAUCE
This main dish is fast enough for a weeknight, but "fancy" enough for guests! Boneless, skinless chicken thighs are quickly browned, then simmered with apples and onions in a flavorful liquid. Simply remove the apples and onions at the end, let the liquid reduce, add a little cream, and voila, there is a beautiful sauce! We enjoyed this recipe with white rice, steamed broccoli, and a crusty baguette.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
- Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
- Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
- Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
- Pour sauce over chicken, apples, and onions and serve.
Nutrition Facts : Calories 682.2 calories, Carbohydrate 29.2 g, Cholesterol 205.2 mg, Fat 41.7 g, Fiber 3.8 g, Protein 40.2 g, SaturatedFat 17.7 g, Sodium 244.3 mg, Sugar 20.3 g
CHICKEN-APPLE SAUSAGE BITES WITH HOT SWEET MUSTARD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 37m
Yield 9 servings
Number Of Ingredients 6
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.
MUSTARD AND APPLE CIDER GRILLED CHICKEN THIGHS
Tender and juicy grilled chicken thighs with a perfect balance of sweet and tart. The carrots and cabbage are optional but it's a great way to utilize the apple cider marinade and have a complete meal.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk apple cider, mustard, dill, salt, and pepper together in a bowl. Add chicken thighs and stir until evenly coated. Cover and refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the refrigerator.
- Transfer chicken to a plate and pour marinade into a large skillet. Add carrots and cabbage and bring to a boil over medium-high heat. Reduce heat, cover, and cook until carrots have softened, about 30 minutes.
- While carrots and cabbage are cooking, place chicken thighs on the preheated grill and cook until no longer pink at the bone and the juices run clear, about 20 minutes, flipping halfway through the cook time. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving plate and let rest for 5 minutes. Serve with carrots and cabbage.
Nutrition Facts : Calories 469.4 calories, Carbohydrate 27.5 g, Cholesterol 127.7 mg, Fat 22.7 g, Fiber 4.5 g, Protein 37.4 g, SaturatedFat 6.3 g, Sodium 646.3 mg, Sugar 17 g
WRAPPED CHICKEN AND APPLE SAUSAGES WITH SWEET MUSTARD
These are so good! My sister loves these and the sauce even though she doesn't like mustard. We sometimes refer to these as Fancy Pigs in Blankets. You can slice these after baking and serve them as an appetizer, or you can serve them the way they are out of the oven for a snack, or serve with baked beans and a salad for dinner.
Provided by Busy Lindsay
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium sized bowl add red currant jelly; stir jelly until smooth consistency (not lumpy). Add Dijon Mustard to jelly and stir until smooth and well blended. This is the Sweet Mustard Dipping sauce, refridgerate until ready to serve with the sausages.
- Cut each sausage link in half lengthwise. In medium non-stick skillet, cook sausages over medium high heat until lightly brown on each side. Browning the sausage isn't absolutely necessary but it helps cut down some of the greasiness after baking in so the crescent rolls don't slide off.
- Preheat oven to 350°F.
- Open tube of crescent rolls and separate each roll (into triangles).
- Place a browned 1/2 sausage link on each triangle and roll up; so the crescent roll is wrapped around the 1/2 sausage link. Place on an ungreased cookie sheet. Repeat with the rest of the sausages and crescent rolls. Top the crescent rolls and sausages with sesame seeds.
- Bake sausages wrapped in crescent rolls at 350°F for 17 minutes or until the crescent roll is golden brown.
- Serve with sweet mustard dipping sauce.
Nutrition Facts : Calories 244.9, Fat 4.6, SaturatedFat 1, Cholesterol 28.4, Sodium 443.7, Carbohydrate 45.2, Fiber 2.9, Sugar 13.3, Protein 6.2
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