Best Apple Braised Chicken Recipes

EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS

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.

APPLE BRAISED CHICKEN

Steps:

• In a large, heavy-bottomed skillet, warm oil over high heat.
• Toss chicken with flour in a medium bowl, patting off excess.
• Place chicken in skillet and brown well on both sides.
• Remove chicken from pan and set aside.
• Reduce stove temperature to low and add onion to skillet.
• Sauté, stirring often, until onion is tender and lightly browned.
• Stir in apples, cider, chicken broth, salt, ginger and chicken.
• Bring to a simmer, cover and cook for 30 minutes.
• Use a slotted spoon to transfer chicken, onions and apples to a serving dish.
• In a small bowl, whisk together cornstarch and 2 to 3 Tbs of pan juices.
• Combine cornstarch mixture with remaining pan juices, whisking constantly.
• Simmer for one minute.
• Pour sauce over chicken and serve.
• Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.

SLOW-COOKER CIDER-BRAISED CHICKEN TACOS WITH APPLE JALAPEñO SALSA

Steps:

• Spray slow cooker with cooking spray.
• Season chicken thighs generously with salt. Heat 10- to 12-inch skillet over medium-high heat; add about 1 tablespoon canola oil to skillet. Cook chicken thighs until well browned; place in slow cooker (cook in batches if necessary).
• Pour 1/4 cup of the hard cider into hot skillet, scraping up browned bits from bottom of skillet with wooden spoon as it bubbles. Turn off stove, and add cider from pan to slow cooker along with remaining 1/2 cup hard cider.
• Add green chiles, cumin, garlic and onion to slow cooker along with a pinch of salt. Stir gently; cover and cook on High heat setting 4 hours.
• While chicken cooks, in medium bowl, mix Apple Jalapeño Salsa ingredients. Cover and refrigerate until ready to use.
• Shred chicken with 2 forks. Serve in taco shells with cheese and salsa.

BRAISED CHICKEN THIGHS WITH APPLE AND BACON CHUTNEY AND ROASTED

Steps:

• Preheat oven to 450 degrees.
• place the red wine vinegar in a sauce pan over medium high heat and add in the brown sugar. Bring to a boil. Reduce heat and then simmer while other ingredients are being prepared.
• Peel and dice 4 cloves of garlic. Add to the vinegar and brown sugar mixture.
• Dice the bacon into 1/4-1/2" pieces and place it in a frying pan. Cook until crisp and then drain and set aside.
• Combine the chopped apples and bacon to the vinegar and brown sugar mixture and return to a boil, then cover and reduce heat to simmer for 30 minutes.
• Cut red potatoes into quarters or however you prefer based on size of potatoes. Place them in a baking dish and drizzle lightly with olive oil and season with salt and pepper to taste. Place in the oven for 20 minutes or until done.
• Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper to taste. Place chicken thighs in heated skillet and cook for 7 minutes. Flip chicken and cook for another minute then reduce heat to low and cover, letting the chicken braise in the oil and juice for the next 10 minutes.
• Plate the chicken, top with chutney and place a few red potato wedges along side it and enjoy!

HONEY-BRAISED CHICKEN THIGHS WITH APPLE

Steps:

• Preheat the oven to 300 degrees Combine the cinnamon, ginger, nutmeg and salt. Rub the spice mixture all over the chicken thighs. Heat the oil in a large shallow ovenproof braising pan or roasting pan large enough to hold all the chicken, over medium high heat. Add the chicken thighs, smooth sides down; if the pan seems crowded, cook the thighs in 2 batches. Cook until the thighs have some brown color, about 4 minutes, then turn them over and cook for 2 to 3 minutes. Transfer the browned pieces to a large plate. After all the chicken has been browned, add the onion to the pan. Reduce the heat as needed so the onion cooks without burning; this will take 5 to 6 minutes. Add the apple pieces and cook for 2 to 3 minutes, stirring, then add 3/4 cups of the apple cider, the broth and honey. Bring the liquid to a boil then add the browned chicken pieces. Cover the pan and transfer to the oven. Bake for about 1 hour, or until the chicken is cooked through and tender. Transfer the chicken and any intact apple pieces to a serving bowl orplatter. Return the pan to the stove, over high heat so the liquid in the pan comes to a boil. Meanwhile, whisk together the remaining 3 tablespoons of apple cider and the cornstarch in a small bowl so the cornstarch dissolves, then whisk that mixture in to the liquid in the pan. As soon as the liquid thickens to form a sauce, remove the pan from the heat. Pour the thickened sauce over the chicken and apples. Serve hot.

APPLE CIDER BRAISED CHICKEN LEGS

Steps:

• Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature. Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain. Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside. Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes. Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil. Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook, uncovered, for 30 minutes. Remove the pan from the oven. Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half. When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed. To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.