Best 5 Apple N Onion Chicken Recipes
Indulge in a culinary journey with the tantalizing flavors of Apple n' Onion Chicken, where tender chicken breasts are enveloped in a delectable sauce made from sautéed apples, onions, and a harmonious blend of spices. This main course symphony is accompanied by three complementary recipes:
- Apple n' Onion Chicken: The star of the show, this dish features succulent chicken breasts smothered in a luscious sauce made from caramelized apples, tender onions, and a medley of aromatic spices.
- Creamy Mashed Potatoes: A classic comfort food, these mashed potatoes are elevated with a touch of cream, butter, and a hint of garlic, creating a velvety and flavorful side dish.
- Sautéed Green Beans with Garlic: A crisp and vibrant accompaniment, these green beans are sautéed with garlic and a touch of olive oil, resulting in a simple yet satisfying dish that adds a pop of color and freshness to the meal.
- Apple Crisp: A sweet and comforting dessert, this apple crisp features a layer of tender apples topped with a crunchy oat and brown sugar crumble, creating a delightful combination of textures and flavors.
Together, these recipes create a well-rounded and memorable dining experience that showcases the versatility and deliciousness of apples and onions. Whether you're hosting a dinner party or simply seeking a satisfying weeknight meal, this culinary quartet is sure to impress and delight your taste buds.
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
BAKED CHICKEN WITH APPLES AND ONIONS
Delicious fall dinner - fall-off-the-bone meat, soft, jammy apples, and sweet caramelized onions.
Provided by Aleksandra
Categories Main Course
Time 1h55m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 388 kcal, ServingSize 1 serving
CHICKEN WITH APPLE, ONION AND CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
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.
SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION
Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
- Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams
APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
Tips:
- Choose the right type of apple: For this recipe, it's best to use a sweet apple variety, such as Honeycrisp, Granny Smith, or Pink Lady. These apples will hold their shape well during cooking and provide a nice contrast to the savory chicken and onions.
- Slice the apples and onions thinly: This will help them cook evenly and quickly. You can use a mandoline or a sharp knife to slice them.
- Don't overcrowd the pan: When browning the chicken, be sure to leave enough space between the pieces so that they can cook evenly. If you overcrowd the pan, the chicken will steam instead of brown.
- Cook the chicken until it's cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the pan.
- Add the apples and onions to the pan: Once the chicken is cooked, add the apples and onions to the pan and cook them until they're softened. This will take about 5 minutes.
- Season the dish to taste: Once the apples and onions are cooked, season the dish to taste with salt, pepper, and other desired seasonings.
Conclusion:
Apple n' Onion Chicken is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of sweet apples, savory onions, and tender chicken is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give Apple n' Onion Chicken a try!
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