Best 6 Chicken Apple And Prune Casserole Recipes

**Indulge in a Culinary Delight: Chicken, Apple, and Prune Casserole - A Trio of Flavors**

Embark on a culinary journey with a unique and delectable dish that combines the savory flavors of chicken, the crisp sweetness of apples, and the tangy richness of prunes. This exceptional chicken, apple, and prune casserole is a symphony of flavors and textures, sure to tantalize your taste buds with every bite.

The tender, juicy chicken takes center stage, while the soft, caramelized apples and chewy prunes provide a delightful contrast. The aromatic herbs and spices add depth and complexity to the dish, while the creamy sauce brings it all together in a cohesive and flavorful embrace.

This recipe offers a versatile culinary experience, allowing you to customize it to your liking. Whether you prefer a classic preparation or a more adventurous twist, there are options to suit every palate. Discover the joy of cooking and savor the delicious results of this remarkable chicken, apple, and prune casserole.

Let's cook with our recipes!

SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION

Sheet-Pan Chicken With Apple, Fennel and Onion image

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

Ingredients

2 teaspoons fennel seeds
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
Kosher salt and black pepper
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
4 sprigs rosemary
Flaky salt, for serving

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

BAKED CHICKEN THIGHS WITH APPLES AND ONIONS

Baked Chicken Thighs with Apples and Onions image

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

Ingredients

4 (4 ounce) bone-in, skin on chicken thighs
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 medium onion, sliced
1 cup apple cider
½ cup chicken stock
½ tablespoon fresh thyme leaves
½ teaspoon salt
2 medium apples, sliced
¼ cup heavy cream
1 tablespoon cornstarch

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

CHICKEN, APPLE AND PRUNE CASSEROLE

Chicken, Apple and Prune Casserole image

Always a winning winter warmer, this chicken casserole combines apple and prunes to add a different flavour. Time does not include marinating.

Provided by English_Rose

Categories Stew

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

4 chicken thighs
3 onions, sliced
2 garlic cloves, crushed
3 tablespoons chopped fresh parsley
1/4 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
2 teaspoons paprika
1 ounce butter
2 cups chicken stock
2 apples, sliced
2 ounces prunes
fresh cilantro, chopped

Steps:

Marinate the chicken thighs with the onion, garlic, parsley and spices in a bowl in the fridge overnight.
The next day, heat the butter in a flameproof casserole and stir-fry the spicy onions for 2 to 3 minutes
Add the chicken and stock. Simmer gently over a low heat with the lid on for 1 hr, until the chicken is cooked.
Add the apple and prunes, and simmer for a further 25 minutes Scatter with cilantro and serve.

CHICKEN APPLE CASSEROLE

Chicken Apple Casserole image

This recipe was inspired one evening when concocting homemade baby food for my son. After sampling a chicken and apple blend- I thought why haven't I ever eaten these two together before? This recipe adds ginger for a zesty compliment to the sweetness of the apples, along with a medley of other 'sweet' veggies. Low fat, healthy and delicious.

Provided by senrei76

Categories Low Cholesterol

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 small chicken breasts, cubed (or 1 breast and 1 deboned thigh)
1 large apple
1 medium carrot
1 small sweet potatoes or 1 small yam
1 medium potato
1/2 cup butternut squash, cubed
1/2 small onion, diced
1 tablespoon olive oil
1/4 cup water
1/4 cup apple juice
1/4 cup milk
2 teaspoons cornstarch
1 teaspoon minced fresh ginger
2 garlic cloves
1 chicken bouillon cube
thyme
Italian parsley
salt, to taste
2 tablespoons applesauce (optional)

Steps:

Boil potatoes and yam, mash together with milk until creamy. Add salt to taste and set aside. Optional: Add applesauce.
Cube chicken.
Crush garlic and chop.
Combine olive oil, garlic, ginger, onions and sauté in large pan for 3 minutes.
Add squash, diced carrots, water, and bouillon cube. Continue cooking until chicken and vegetables are tender and done. Approx 20 minutes.
Peel, core and dice apple.
Dilute cornstarch in apple juice and add to chicken mixture.
Add diced apple to pan with chicken. Sauté 5 minutes.
Pour mixture into a medium baking dish.
Cover with mashed potato mix and bake at 350°F for about 20 minutes.
Brown top before removing and serve warm.

Nutrition Facts : Calories 296.3, Fat 11, SaturatedFat 2.8, Cholesterol 48.7, Sodium 273.4, Carbohydrate 32, Fiber 4.4, Sugar 10.6, Protein 18

30-MINUTE BRAISED CHICKEN

30-minute braised chicken image

A quick and delicious variation of the classic Spanish dish of roast chicken with apples and prunes

Provided by John Torode

Categories Dinner, Main course

Time 40m

Number Of Ingredients 8

Ingredients

1 large onion , sliced
1 tbsp olive oil
1 garlic clove , crushed
8 boneless skinless chicken thighs
2 Cox's apples or russet apples, cored and cut into chunks
100g ready-to-eat dried prune
150ml/¼ pint white wine
handful chopped parsley

Steps:

Place a heavy pan over a high heat and drop in the onion with the oil. Stir well and cook for 2 mins, then add garlic.
Add the chicken and cook for a few mins, turning each piece until they all have a little colour. Add the chopped apples and the prunes, stir well, pour in the wine and bring to the boil.
Simmer covered for 20 mins until the chicken is tender. Sprinkle with parsley and serve with some mashed potato.

Nutrition Facts : Calories 310 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium

"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS

This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.

Provided by Anna Stockwell

Categories Passover Kosher Kosher for Passover Chicken Carrot Prune Apricot Dried Fruit Dinner Thyme Garlic White Wine Wheat/Gluten-Free Spring Sheet-Pan Dinner

Yield 8-10 servings

Number Of Ingredients 17

Ingredients

2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)

Steps:

Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

Tips:

Choose the right chicken. For this recipe, boneless, skinless chicken breasts or thighs are best. If you use bone-in chicken, you'll need to increase the cooking time.
Don't overcrowd the pan. If you're using a small pan, cook the chicken in batches. Overcrowding the pan will prevent the chicken from cooking evenly.
Use a meat thermometer to ensure the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
Don't overcook the chicken. Overcooked chicken is dry and tough. Cook the chicken just until it is cooked through.
Use fresh apples and prunes. Fresh apples and prunes will give the casserole the best flavor. If you use dried prunes, be sure to soak them in hot water for 10 minutes before using.
Add some nuts or seeds for extra crunch. Chopped walnuts, pecans, or almonds are all great additions to this casserole. You could also add some sunflower seeds or pumpkin seeds.

Conclusion:

This chicken, apple, and prune casserole is a delicious and easy-to-make meal that's perfect for a busy weeknight. It's also a great way to use up leftover chicken. The combination of chicken, apples, and prunes is a classic, and the addition of a creamy sauce and crunchy topping makes this casserole irresistible.