Best Apple And Chicken Recipes

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CHICKEN AND APPLE CURRY



Chicken and Apple Curry image

A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

3 tablespoons butter
2 small onion, chopped
2 apples - peeled, cored and finely chopped
3 tablespoons all-purpose flour
1 tablespoon curry powder
8 skinless, boneless chicken breasts
1 cup hot chicken broth
1 cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
  • Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 14.2 g, Cholesterol 110.6 mg, Fat 8.9 g, Fiber 2 g, Protein 38.8 g, SaturatedFat 4.7 g, Sodium 321.9 mg, Sugar 7.9 g

PENNE, PEPPERS, AND CHICKEN-APPLE SAUSAGE SAUTE



Penne, Peppers, and Chicken-Apple Sausage Saute image

This recipe originated with my son, who makes it with very spicy chicken sausages. I loved it so much that I adapted it to suit our taste. Because my husband prefers less spicy food, I use milder chicken-apple sausage. This is one of our favorite dinners.

Provided by MJdeCA

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h

Yield 24

Number Of Ingredients 9

2 tablespoons olive oil
2 sweet red peppers, chopped
1 large onion, chopped
4 cloves cloves garlic, minced or pressed through a garlic press
5 links precooked chicken and apple sausage, sliced into 1/4-thick rounds
3 (16 ounce) packages penne pasta
garlic and herb seasoning blend (such as Mrs. Dash®) to taste
sea salt to taste
ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
  • Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
  • Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
  • Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 44.7 g, Cholesterol 21.7 mg, Fat 4.8 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 1.1 g, Sodium 78.9 mg, Sugar 1.5 g

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

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

CRISPY BLACK CHICKEN WITH APPLE CIDER VINEGAR SAUCE AND ROASTED GARLIC, DIRTY RICE AND HEIRLOOM GLAZED CARROTS



Crispy Black Chicken with Apple Cider Vinegar Sauce and Roasted Garlic, Dirty Rice and Heirloom Glazed Carrots image

Provided by Anne Burrell

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 29

20 whole cloves garlic, peeled
Canola oil, for frying
8 ounces Brussels sprouts, trimmed and leaves separated
Kosher salt
1 cup cornstarch
1 teaspoon baking powder
2 black chickens, backbones removed, halved with the feet left on
1/4 cup plus 2 tablespoons apple cider
1/4 cup plus 2 tablespoons apple cider vinegar
2 cups chicken stock
3 tablespoons unsalted butter
1 yellow onion, diced
Kosher salt
4 tablespoons extra-virgin olive oil
1 cup long-grain rice
2 cups chicken stock
2 fresh bay leaves
1 shallot, diced
4 chicken livers, cleaned and small diced
3 blood sausages, diced
1/4 cup brandy
3 scallions, sliced
Kosher salt
1 bunch baby rainbow carrots, peeled and cut in half lengthwise
1/2 stick (4 tablespoons) unsalted butter
1/4 cup light brown sugar
Pinch cayenne pepper
1/2 cup chicken stock, plus more if needed
Micro radish, for garnish

Steps:

  • For the chicken: Preheat the oven to 350 degrees F. Spread the garlic cloves onto a sheet tray and roast, 20 minutes.
  • Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the brussels sprouts until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
  • Lower the temperature on the fryer to 275 degrees F.
  • Combine the cornstarch, baking powder and salt to taste in a wide shallow dish. Dredge the chicken halves in the cornstarch mixture and shake off any excess. Deep-fry the chicken for 10 minutes, then remove from the oil onto a paper towel-lined tray.
  • Increase the temperature on the fryer to 400 degrees F. Place the chicken back into the fryer to crisp for 5 minutes, or until it reaches an internal temperature of 165 degrees F.
  • Add 1/4 cup each of the apple cider and apple cider vinegar to a large saute pan placed over medium-high heat. Allow to reduce by half, about 5 minutes. Add half the chicken stock and salt to taste. Reduce by half, about 5 minutes, then add the remaining chicken stock. Add the roasted garlic and allow the sauce to reduce, 5 to 7 minutes. Finish the sauce with the remaining 2 tablespoons each apple cider and apple cider vinegar and the butter.
  • For the dirty rice: Add the onion, salt to taste and 2 tablespoons of the extra-virgin olive oil to a medium saucepan and turn the heat to medium high. Sweat the onion until translucent, 5 to 7 minutes. Add the rice and stir to coat. Toast for 2 to 3 minutes. Add the chicken stock, bay leaves and salt to taste. Bring to a boil, cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork and set aside.
  • Heat a large saute pan with the remaining 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shallot and salt to taste. Saute until translucent, 5 minutes. Add the chicken livers and blood sausage and brown until cooked through, 4 to 5 minutes. Add the cooked rice to the pan and stir to combine, tossing to thoroughly coat the rice in the chicken livers and blood sausage. Remove the pan from the heat, add the brandy and ignite with a click lighter. Put the pan back on the heat and cook for 2 to 3 minutes until the alcohol has cooked off. Turn off the heat and stir in the scallions.
  • For the glazed carrots: Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the carrots to the boiling water and cook for 2 to 3 minutes until tender but still slightly crisp. Remove the carrots and immediately plunge into the ice bath. Set aside.
  • Melt the butter, brown sugar and cayenne together in a large saute pan over medium-high heat. Add the chicken stock and the blanched carrots. Toss to coat the carrots, then allow the liquid to reduce until the glaze has thickened, 5 minutes. If the mixture needs to be thinned out, you can add a bit more chicken stock.
  • To plate: Place a scoop of dirty rice onto the plate. Top with the glazed carrots, followed by the chicken. Spoon the sauce over the chicken, making sure to include the roasted garlic cloves. Garnish with the crispy Brussels sprouts and micro radish.

SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING



Sunday Roast Chicken With Apple and Herb Stuffing image

With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!

Provided by Sharon123

Categories     Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 17

3 -5 sprigs parsley
3 -5 sprigs thyme
1 (3 1/2-4 lb) broiler-fryer chickens, with giblets reserved for stock (recipe follows)
1/2 lemon, sliced (optional)
1/2 onion, sliced (optional)
4 tablespoons butter, softened (or margarine)
2 tablespoons butter (or margarine)
1 small onion, finely chopped
1 cooking apple, peeled, cored, and grated
1 cup fresh white breadcrumbs (or whole wheat, rye, etc.)
1 small egg, beaten
1 tablespoon chopped parsley
1 tablespoon chopped fresh thyme
1 grated lemon, zest of
salt and black pepper
2 teaspoons flour
1 1/4 cups giblet chicken stock or 1 1/4 cups vegetable stock

Steps:

  • Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
  • Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
  • Leave to cool completely.
  • Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
  • Truss the chicken if desired.
  • Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
  • Put any leftover stuffing into a small ovenproof dish.
  • Rub the softened butter over the chicken breast and season with salt and pepper.
  • Place the chicken, breast side down, in a roasting pan.
  • Cook in a 375* oven for about 1 1/2-2 hours.
  • Turn the chicken over when lightly browned.
  • Continue cooking, basting every 20 minutes.
  • Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
  • Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
  • Transfer to a warmed serving platter and keep warm while you make the gravy.
  • Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
  • Carve the chicken and serve with the gravy.
  • Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
  • of the fat that rises to the surface, leaving behind the cooking juices.
  • Put the roasting pan on top of the stove.
  • Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
  • Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
  • Simmer for 2 minutes, then taste for seasoning.
  • Strain into a warmed gravy boat and serve immediately.
  • Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
  • Stir in 1 quart water.
  • Bring to a boil, skimming off any scum that forms on the surface.
  • Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
  • Simmer for about 1 hour.
  • Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
  • Strain before use.

CHICKEN SAUSAGE PATTIES WITH APPLE AND SAGE



Chicken Sausage Patties with Apple and Sage image

Categories     Chicken     Apple     Sausage     Fall     Grill/Barbecue     Sage     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1 lb ground chicken breast
1 small Golden Delicious or Granny Smith apple, peeled, cored, and shredded (3/4 cup)
2 tablespoons finely chopped fresh sage
1/4 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten

Steps:

  • Prepare grill for cooking.
  • Stir together all ingredients in a large bowl until combined well.
  • Form rounded 3/4 cups of sausage mixture into 2-inch-diameter patties using moistened hands. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill patties on lightly oiled grill rack, turning once, until cooked through, about 6 minutes.

CHICKEN WITH APPLE, ONION AND CIDER SAUCE



Chicken with Apple, Onion and Cider Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 to 3 tablespoons vegetable oil
1 large red onion, cut into large pieces
1 sweet cooking apple, cored and cut into large pieces
3 tablespoons apple cider vinegar
1 1/2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter
1 handful fresh parsley, roughly chopped

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.

CHICKEN AND APPLE SAUSAGE PATTIES



Chicken and Apple Sausage Patties image

These sausage patties are great with eggs or pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 16 patties

Number Of Ingredients 8

1 tablespoon olive oil, plus more for cooking sausage
1 small onion, finely diced
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
1 pound ground chicken
1/3 cup fresh sage leaves, shredded
3/4 teaspoon freshly ground pepper
3/4 teaspoon salt
1 pinch cinnamon

Steps:

  • Heat oil in a small saute pan over medium heat, and cook onion until translucent and soft, about 3 minutes. Add apples and cook until soft, about 5 minutes. Let cool.
  • Combine chicken with onion-apple mixture and remaining ingredients, mixing with your hands. Form into 1 1/2-inch-round patties, and chill until ready to use.
  • Preheat oven to 350 degrees. Heat a little oil in a medium ovenproof saute pan, and brown patties over medium-low heat 2 minutes on each side; transfer pan to oven, and bake until cooked through, about 10 minutes.

CHICKEN AND APPLE CURRY



Chicken and Apple Curry image

Categories     Chicken     Ginger     Rice     Steam     Apple     Curry     Fall     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 19

2 tablespoons vegetable oil
3 tablespoons salted butter
a 3 1/2-pound chicken, cut into serving pieces
2 ribs of celery, chopped fine
1 large onion, chopped fine
2 garlic cloves, minced
2 Granny Smith apples
1 red bell pepper, chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
2 tablespoons all-purpose flour
2 cups chicken broth
finely chopped fresh parsley leaves for garnish
steamed rice (recipe follows) as an accompaniment
For steamed rice:
1 tablespoon salt
2 cups unconverted long-grain rice
apple ginger chutney as an accompaniment

Steps:

  • In a flameproof casserole heat the oil and 1 tablespoon of the butter over moderately high heat until the foam subsides, in it brown the chicken, patted dry and seasoned with salt, and transfer the chicken with a slotted spoon to a plate. Pour off the fat from the casserole, add the remaining 2 tablespoons butter, and in it cook the celery, the onion, and the garlic over moderately low heat, stirring occasionally, until vegetables are softened. Add the apples, cored and chopped, and cook the mixture, stirring occasionally, for 5 minutes. Add the bell pepper, the curry powder, the cinnamon, and the cumin and cook the mixture, stirring, for 1 minute. Stir in the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the broth and the chicken with any juices that have accumulated on the plate, bring the liquid to a boil, and cook the chicken mixture, covered, at a bare simmer for 15 to 20 minutes, or until the chicken is cooked through and tender. Transfer the chicken with a slotted spoon to a serving plate, boil the vegetable mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and season the sauce with salt and pepper. Pour the sauce over the chicken and top it with the parsley. Serve the curry with the rice and the chutney.
  • To make steamed rice:
  • In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.

SAVORY CURRIED CHICKEN, WILD RICE, AND APPLE SOUP



Savory Curried Chicken, Wild Rice, and Apple Soup image

Everyone who tastes this recipe has to have it. It is just spicy enough, just sweet enough and totally delicious. It is a wonderful showcase for fall's best fruit, the apple.

Provided by MAEGANC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 55m

Yield 16

Number Of Ingredients 18

½ cup slivered almonds
4 cups chopped cooked chicken
½ cup mango chutney
3 tablespoons butter
3 tablespoons olive oil
2 onions, finely chopped
3 stalks celery, finely chopped
3 cloves garlic, minced - or more to taste
1 (28 ounce) can chopped tomatoes in juice
1 cup golden raisins
2 tablespoons Madras curry powder
¼ teaspoon ground cayenne pepper
8 cups chicken stock
2 cups cooked wild rice
2 apples, cored and chopped
¼ cup chopped fresh parsley
2 tablespoons lemon juice
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread almonds onto a baking sheet with edges.
  • Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes; transfer to a large bowl. Add chicken and mango chutney to the bowl; stir.
  • Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes. Add tomatoes with juice and raisins; continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper; stir.
  • Pour chicken stock into the pot; add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 23.9 g, Cholesterol 23.7 mg, Fat 8.8 g, Fiber 3 g, Protein 9.7 g, SaturatedFat 2.5 g, Sodium 461.8 mg, Sugar 13.3 g

CHICKEN AND APPLE STUFFING CASSEROLE



Chicken and Apple Stuffing Casserole image

Is it a sweet and savory bread pudding? Or, is it a casserole? Perhaps it is a chicken and stuffing skillet--you decide. At any rate, this dish only needs a 12-inch nonstick, oven-proof skillet, a spoon, a knife, a cutting board, a whisk, and some measuring cups. It comes together fairly quickly, too!

Provided by Bibi

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 16

¼ cup half-and-half
1 egg
½ teaspoon dried sage, crumbled
½ cup unsalted butter
1 cup chopped onion
1 cup chopped celery
salt and ground black pepper to taste
1 ½ cups chicken broth
4 cups herb-seasoned stuffing mix
2 cups chopped, unpeeled apples
½ cup dried cherries
½ cup chopped pecans, divided
6 chicken cutlets
½ teaspoon paprika
½ teaspoon dried rosemary
olive oil cooking spray

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk together half-and-half, egg, and sage in a bowl.
  • Melt butter in a 12-inch nonstick, oven-proof skillet over medium heat. Add onion, celery, salt, and pepper and cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth and then stir in stuffing mix. Add chopped apples, dried cherries, and 1/4 cup chopped pecans, then remove from heat. Stir in half-and-half mixture and gently even out the contents of the skillet.
  • Season chicken cutlets with paprika, rosemary, salt, and pepper. Place on top of the stuffing mixture and press down into the skillet contents until the tops of the chicken are even with the other ingredients. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly spray chicken with cooking spray.
  • Place skillet in the preheated oven and bake until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

Nutrition Facts : Calories 718.2 calories, Carbohydrate 89 g, Cholesterol 111.1 mg, Fat 28.8 g, Fiber 7.8 g, Protein 27.4 g, SaturatedFat 12.4 g, Sodium 2132.1 mg, Sugar 15 g

BLACK BEANS AND RICE WITH CHICKEN AND APPLE SALSA



Black Beans and Rice With Chicken and Apple Salsa image

Canned beans get an upgrade thanks to garlic and spices.

Provided by Bon Appétit Test Kitchen

Categories     Bean     Chicken     Fruit     Poultry     Rice     Low Fat     Quick & Easy     Low Sodium     Dinner     Lunch     Apple     Legume     Healthy     Low Cholesterol     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 16

1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seeds
3 cups low-salt chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 2-3-pound rotisserie chicken, skin discarded and meat shredded
4-6 lime wedges

Steps:

  • Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.
  • Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes. Season with salt, pepper, and more lime juice, if desired.
  • Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.

CHICKEN CURRY WITH GREEN APPLE AND COCONUT CHUTNEY



Chicken Curry with Green Apple and Coconut Chutney image

Categories     Chicken     Poultry     Rice     Bake     Sauté     Apple     Coconut     Curry     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 30

Chutney
1 fresh coconut
1 teaspoon cumin
1 pound Granny Smith apples
2 tablespoons fresh lemon juice
1/2 large bunch cilantro, stemmed
2 serrano or jalapeño chilies, seeded, stemmed, halved
2 garlic cloves, each cut in half
3/4 teaspoon salt
Chicken Curry
9 large garlic cloves
2 serrano or jalapeño chilies, seeded, stemmed, halved
1 3-inch-long piece fresh ginger, peeled, coarsely chopped
1/4 cup vegetable oil
3 medium onions, finely chopped
5 tablespoons plus 1 cup water
1 4-inch-long cinnamon stick, broken in half
5 whole cardamom pods, cracked
1 teaspoon whole cloves
1/2 teaspoon whole black peppercorns
3 small bay leaves
3 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 pound tomatoes, minced
1 1/2 teaspoons salt
2 3-pound chickens, each cut into 8 pieces, skinned
3 cups white rice, cooked
1/4 cup chopped fresh cilantro

Steps:

  • For Chutney:
  • Preheat oven to 375°F. Pierce the "eyes" of the coconut with ice pick. Drain off liquid. Bake coconut until shell begins to crack, about 30 minutes. Tap coconut shell all over with hammer to remove shell. (The white meat with its brown skin should fall away from shell; if it doesn't, use paring knife to release meat.) Using paring knife, cut away brown skin, if desired. Rinse coconut. Coarsely chop enough coconut in processor to measure 3/4 cup (reserve remaining coconut for another use.)
  • Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 3 minutes (do not burn). Transfer seeds to plate; cool. Finely grind seeds in spice grinder or in mortar with pestle.
  • Core apples; cut into 1/2-inch pieces. Place apples in medium bowl. Add lemon juice and toss to coat. Combine 3/4 cup coconut, cumin, apples and all remaining ingredients in processor. Chop finely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
  • For Curry:
  • With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high heat. Add onions; sauté until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; sauté 3 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; sauté 1 minute. Add tomatoes and salt; cook until almost all the liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes.
  • Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.

CHICKEN PAILLARD WITH ARUGULA AND APPLE



Chicken Paillard with Arugula and Apple image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 18

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 cup almond flour
1 tablespoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 large eggs
4 tablespoons clarified butter
4 tablespoons olive oil
1 clove garlic, smashed
1 sprig fresh rosemary
1/4 cup sour cream
1 tablespoon chardonnay vinegar
1 teaspoon honey
1 teaspoon poppy seeds
3 cups wild arugula
1/2 Gala apple, sliced

Steps:

  • One at a time, put the chicken breasts between 2 sheets of plastic wrap and flatten to an even 1/2-inch thickness with a meat mallet. Sprinkle on both sides with salt and black pepper. Set aside.
  • Add the all-purpose flour to a baking dish. In another baking dish, stir together the almond flour, paprika, garlic powder, onion powder and 1/2 teaspoon salt. In a small bowl, whisk together the eggs with 2 tablespoons water. Dredge both sides of the chicken breasts first in the AP flour, then the egg mixture and finally the almond flour mixture. Place the coated chicken back on the baking sheet.
  • Heat a large ovenproof skillet over medium-high heat. (Depending on the size of the breasts, you may need two skillets.) Add the butter and 2 tablespoons oil to the skillet. Add the garlic and rosemary and cook to infuse the oil, about 1 minute. Remove the rosemary and garlic from the skillet. Make sure the oil is hot enough to be quivering in the skillet, then add the chicken by placing it in and releasing it away from you. Shake the skillet to ensure it doesn't stick. (You can add the rosemary sprig back to the skillet if you want to infuse more flavor.) Cook until the chicken begins to brown, 3 to 4 minutes, then flip the chicken and cook until the other side is browned, another 3 to 4 minutes. Remove the chicken from the skillet and drain on a half-sheet tray fitted with a rack.
  • In a medium bowl, whisk together the sour cream, vinegar, honey, poppy seeds and 2 tablespoons water. Set aside. Season the arugula with the remaining 2 tablespoons olive oil and salt and pepper to taste and toss. Add the apple slices and toss to coat. Plate the chicken and serve with the arugula salad. Drizzle the salad with the poppy seed sour cream. Serve immediately.

EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS



Emeril's Bourbon Braised Chicken and Apple Sausage With Onions image

Found this recipe on the back of a pkg of Emeril's sausage. Thought it was yummy. Have made it without thyme springs and it was still yummy.

Provided by Baby Chevelle

Categories     Lunch/Snacks

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

3 tablespoons unsalted butter, divided
4 links emeril's chicken-apple sausages
2 medium onions, halved and thinly sliced
2 tablespoons light brown sugar
1/4 teaspoon salt
1 teaspoon fresh ground pepper
2 sprigs fresh thyme
1 tablespoon minced garlic
1/2 cup dark beer
3 tablespoons Bourbon

Steps:

  • Heat medium-size skillet over low heat for 30 seconds.
  • Melt 2 tablespoons butter and add onions and brown sugar.
  • Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
  • Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
  • Add chopped garlic and cook, stirring for 2 minutes.
  • Add beer; reduce heat and cook, covered for 15 minutes.
  • Remove pan from heat and stir in remaining butter and boubon.
  • Remove thyme springs before serving.
  • Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.

CHICKEN AND APPLE SAUSAGE



Chicken and Apple Sausage image

Provided by Food Network

Categories     main-dish

Yield seven or eight 1/2-pound porti

Number Of Ingredients 11

1 cup apple cider
3 1/2 pounds boned chicken thighs with skin (about 4 1/2 pounds with bones) or 3 1/2 pounds ground chicken
3 ounces dried apples
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 chicken bouillon cube dissolved in 2 tablespoons boiling water
8 to 10 feet medium sausage casings (optional)

Steps:

  • In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
  • If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
  • Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.

CHICKEN SAUSAGE, APPLE AND CABBAGE SAUTE



Chicken Sausage, Apple and Cabbage Saute image

Posting this recipe so I won't lose it before I get a change to try it... a regular occurrence around here! :) Recipe from the "Desperation Dinners" column in the (Raleigh NC) News & Observer.

Provided by Impera_Magna

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
1 large onion (for 1 cup thin slices)
4 links smoked chicken, sausage (12 oz, or any smoked sausage or kielbasa)
2 granny smith apples (about 1 1/2 lb, for 2 1/2 cup chopped apple)
1 1/2 lbs green cabbage (for 8 cup thinly sliced, loosely packed)
1 cup water
1 tablespoon butter
2 tablespoons honey
1/4 teaspoon ground black pepper
2 tablespoons red wine vinegar

Steps:

  • In a 12", extra deep skillet with a lid, heat oil over medium heat.
  • Peel onion, slice into 1/8th inch thick slices, adding to skillet as you slice. Stir and cook.
  • Meanwhile, slice each sausage unto 1/2" pieces; set aside.
  • Core (but do not peel) the apples; chop into bite sized pieces.
  • Add apples and sausage to the skillet; stir well and cook over medium heat.
  • Thinly slice cabbage no larger than 1/4" wide slices for quick cooking; add to skillet.
  • Add water, butter, and honey; stir to mix well.
  • Bring liquid to a boil, cover skillet, and steam until cabbage is crisp tender, approx 5-6 minutes.
  • Uncover the skillet and sprinkle with pepper and vinegar; toss to mix.
  • Taste and add more vinegar if desired.
  • Serve immediately.

Nutrition Facts : Calories 183.9, Fat 5.5, SaturatedFat 2.2, Cholesterol 7.6, Sodium 61.2, Carbohydrate 34.7, Fiber 7.1, Sugar 25.1, Protein 2.9

CHICKEN, APPLE, AND BRUSSELS SPROUT SHEET PAN DINNER



Chicken, Apple, and Brussels Sprout Sheet Pan Dinner image

If you're looking for the easiest dinner imaginable (short of takeout), sheet pan recipes are the perfect thing for you. This one, with chicken, apple, and Brussels sprouts, is not only easy to cook, but even easier to clean! Serve it alone or with rice/salad.

Provided by My Stir Crazy Kitchen

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 55m

Yield 6

Number Of Ingredients 7

2 cups Brussels sprouts, halved
1 red apple, cut into 1-inch cubes
1 (4 ounce) package pancetta
2 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
6 skinless, boneless chicken thighs
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
  • Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
  • Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.9 g, Cholesterol 55.8 mg, Fat 20.3 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 5.5 g, Sodium 230 mg, Sugar 3 g

MUSTARD AND APPLE CIDER GRILLED CHICKEN THIGHS



Mustard and Apple Cider Grilled Chicken Thighs image

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

1 ½ cups apple cider
¼ cup stone-ground mustard
1 teaspoon freeze-dried dill
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds skin-on chicken thighs
8 ounces baby carrots
½ medium head cabbage, thinly sliced

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

CURRIED CHICKEN AND APPLE WRAPS



Curried Chicken and Apple Wraps image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/3 cup mango chutney
1/3 cup 2-percent plain Greek-style yogurt
1 tablespoon curry powder
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lime juice (about 1 large lime)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup canned garbanzo beans, rinsed, drained and coarsely chopped
1 cup (4 ounces) goat cheese, crumbled
1 cup chopped green onions
3/4 cup chopped fresh mint
3/4 cup diced cooked chicken
1/4 cup raisins
1/4 teaspoon hot sauce, optional
1 small head romaine lettuce, thinly sliced to yield about 4 cups
1 apple (unpeeled), diced into 1/4 inch pieces
Four 12-inch-diameter whole wheat wraps

Steps:

  • In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper. Whisk until combined.
  • Add the garbanzo beans, goat cheese, green onions, mint, chicken, raisins, hot sauce, if using, lettuce and apples.
  • Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.

Apple and chicken recipes are a perfect combination of savory and sweet, making them a popular choice for those who want to try something new and bursting with flavor. This culinary pairing is versatile, and there are countless recipes available online. In this article, we will explore the different types of apple and chicken recipes and discover their unique taste and nutritional benefits.

The Different Types of Apple and Chicken Recipes

1. Grilled Apple and Chicken Salad
This recipe is perfect for a summer lunch or dinner. The grilled chicken is combined with crispy, fresh apple slices and mixed greens to create a light and flavorful salad. Lemon vinaigrette serves as a perfect complement to the sweet and tangy flavors. This recipe is not only delicious but also healthy and filling.
2. Apple and Chicken Casserole
An apple and chicken casserole is a perfect comfort food for chilly nights. It is an easy-to-make recipe that can be assembled in a single dish. Chicken breasts are slow-cooked with apples, onions, and other vegetables to create a rich and savory casserole. This recipe can be customized to add a cheesy topping or to make it gluten-free.
3. Apple and Chicken Quesadillas
Quesadillas are a delightful Mexican dish that is versatile and easy to make. This recipe uses thin slices of chicken breast, thinly sliced apple, and shredded cheese to create a scrumptious filling. The mixture is then folded into a tortilla and cooked until the cheese is melted and the outer shell is crispy. This is a perfect dish for those who want to try something new!

What Are the Nutritional Benefits of Apple and Chicken Recipes?

Apples are an excellent source of dietary fiber, antioxidants, and vitamin C. They are also low in calories and can aid in weight loss. Chicken provides a significant amount of protein and is a great source of vitamins and minerals like vitamin B12, zinc, and iron. It is also low in fat, making it a healthier protein option compared to red meat. When combined, chicken, and apples provide a delicious and low-calorie meal that is loaded with essential nutrients. Apple and chicken recipes are excellent for maintaining a healthy diet and keeping weight under control.

The Bottom Line

Apple and chicken recipes are a flavorful and healthy way to enjoy a delicious meal. They are versatile and can be customized to meet any taste preference. There are many recipes to choose from, and they can range from light salads to warm casseroles. Apple and chicken recipes are not only delicious, but they are also beneficial for overall health as they are a powerful combination of nutrients. They are the perfect approach to a healthy diet without sacrificing flavor. So, if you want to try something new, add apple and chicken recipes to your next menu!
When it comes to healthy and delicious meals, combining apples and chicken is a fantastic idea. Apples add a touch of sweetness and crispness to the dish, while chicken provides the protein that our bodies need. There are many ways to prepare apple and chicken recipes, whether you prefer stews, salads, or baked dishes. However, to ensure that your dish is not only flavorful but also nutritious, it's essential to follow some valuable tips.

Tip #1: Choose the Right Apples

Not all apples are created equal, and some are better suited for cooking than others. When making apple and chicken recipes, it's best to use firm apples that won't turn mushy when cooked. Granny Smith, Honeycrisp, and Braeburn are great choices for cooking because they hold their shape and have a sweet-tart flavor that pairs well with chicken. Avoid using soft or mealy apples like Red Delicious or Gala, as they are better suited for eating raw.

Tip #2: Cut Chicken into Uniform Pieces

To ensure that your chicken cooks evenly and avoids dry spots, it's crucial to cut it into uniform pieces. Whether you're making chicken breasts or thighs, try to cut them into similar-sized pieces so that they cook at the same rate. This also helps to ensure that your dish looks neat and aesthetically pleasing, especially if you're making a salad or stir-fry.

Tip #3: Season Your Chicken

To add flavor and depth to your apple and chicken dish, it's essential to season your chicken well. You can marinate your chicken with herbs and spices like rosemary, thyme, garlic, cumin, or smoked paprika. Alternatively, you can season your chicken with a dry spice rub before cooking. Some good spice blends for chicken include Italian seasoning, Cajun seasoning, or curry powder.

Tip #4: Balance Flavors

When combining apples and chicken, it's crucial to balance the flavors properly. Apples add natural sweetness to your dish, which can be offset by adding a touch of acidity or heat. For example, you can add some lemon zest or juice to your dish to brighten up the flavors. Alternatively, you can add some chili flakes or diced jalapenos to add some heat.

Tip #5: Incorporate Texture

Adding texture to your apple and chicken dish is essential to make it more interesting and enjoyable to eat. Apples already add a crisp texture to the dish, but you can also add other ingredients like nuts, seeds, or vegetables to provide contrast. For example, you can add some toasted almonds or pecans to your salad or some roasted sweet potatoes to your stew.

Tip #6: Use the Right Cooking Method

The cooking method you choose for your apple and chicken dish can make a big difference in the final result. Some methods like baking or roasting allow the flavors to meld together and develop a golden crust, while others like grilling or stir-frying result in a caramelized and smoky flavor. Consider the dish you're making and choose the right method accordingly.

Tip #7: Don't Overcook the Chicken

Overcooking your chicken can result in a dry and tough texture, which can ruin your dish. Chicken is cooked when it reaches an internal temperature of 165°F, so use a meat thermometer to check for doneness. If you're cooking breasts or thighs, they should take around 15-20 minutes, while smaller pieces like tenders or cubes can cook in as little as 10 minutes.

Tip #8: Experiment with Ingredients

The great thing about cooking with apples and chicken is that there are endless possibilities for experimenting with new ingredients and variations. Don't be afraid to try different herbs, spices, fruits, or proteins to create your unique dishes. You may find that a new ingredient or combination brings out unexpected flavors and textures in your dish.

Conclusion

Making apple and chicken recipes is a fantastic way to enjoy a healthy and delicious meal. By following these valuable tips, you can ensure that your dish is flavorful, nutritious, and balanced. Choose the right apples, cut your chicken into uniform pieces, season it well, balance the flavors, incorporate texture, use the right cooking method, don't overcook your chicken, and experiment with ingredients to create your unique dishes. Happy cooking!

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