Best Virtue Cider Michigan Apple And Sage Roasted Chicken Recipes

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APPLE SAGE ROASTED CHICKEN



Apple Sage Roasted Chicken image

Enjoy this aromatic roasted chicken stuffed with apple for a hearty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 4

Number Of Ingredients 8

1 medium Gala apple, cored
1 whole chicken (3 to 4 lb)
3 tablespoons butter or margarine, softened
3 tablespoons chopped fresh sage leaves
1 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 cup apple cider
Fresh sage sprigs, if desired

Steps:

  • Heat oven to 425°F. Cut apple into wedges; place in cavity of chicken.
  • In small bowl, mix butter, chopped sage, salt and pepper. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breasts using fingers, being careful not to tear or puncture skin. Rub half of sage butter under skin to cover chicken breasts; replace skin. Rub remaining sage butter on outside of chicken breasts and thighs. Fold wings of chicken under back. Tie or skewer drumsticks together. On rack in shallow roasting pan or 13x9-inch pan fitted with rack, place chicken, breast side down. Cover loosely with foil. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Roast 25 minutes. Meanwhile, in 1-quart saucepan, heat cider to boiling over medium-high heat. Boil 6 to 8 minutes or until cider is reduced to 2 tablespoons.
  • Uncover and carefully turn chicken breast side up. Roast 45 minutes longer, basting with cider reduction every 15 minutes, until thermometer reads at least 165°F and drumsticks move easily when lifted or twisted. Cover loosely with foil; let stand 15 minutes for easiest carving. Garnish with sage sprigs.

Nutrition Facts : Calories 362, Carbohydrate 15 g, Fat 1 1/2, Fiber 1 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 693 mg

CHICKEN WITH APPLES AND SAGE



Chicken with Apples and Sage image

Make and share this Chicken with Apples and Sage recipe from Food.com.

Provided by Barb G.

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

nonstick cooking spray
2 (4 ounce) boneless skinless chicken breast halves
1 dash salt
1 small sweet red peppers or 1 small green sweet pepper, cut into 1 inch pieces
1/2 cup apple juice or 1/2 cup apple cider
2 tablespoons chopped onions
3/4 teaspoon snipped fresh sage or 1/4 teaspoon dried sage, crushed
1 clove garlic, minced
1/8 teaspoon black pepper
2 teaspoons cold water
1 1/2 teaspoons cornstarch
1 medium cooking apple, red or green,cored and thinly sliced

Steps:

  • Coat a medium nonstick skillet with cooking spray.
  • Heat over medium-high heat.
  • Sprinkle chicken with salt.
  • Place chicken in skillet.
  • Cook for 8 to 10 minutes or until chicken is done (170 degrees F), turning once.
  • Remove from skillet cover and keep warm.
  • Add sweet pepper, apple juice, onion, dried sage (if using),garlic, and black pepper to skillet.
  • Bring to boiling; reduce heat.
  • Simmer, covered, for 2 minutes.
  • In a small bowl combine water and cornstarch; stir into apples. Add to the sweet peppers, apple juice,onion, sage and pepper mixture.
  • Cook and stir until thickened and bubbly.
  • Cook and stir for 2 minutes more.
  • IF using, Stir in FRESH SAGE.
  • Return chicken to skillet; heat through.

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES



Rosemary-Roasted Chicken with Apples and Potatoes image

The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

cooking spray
2 tablespoons butter
1 large onion, sliced
salt, plus more to taste
4 teaspoons white sugar
5 medium apples - peeled, cored, and cut into 1/4-inch slices
1 pound Yukon Gold potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
6 bone-in, skin on chicken thighs
2 tablespoons chopped fresh rosemary
ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
  • Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
  • Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
  • Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
  • Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 34.8 g, Cholesterol 81.2 mg, Fat 20.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 6.4 g, Sodium 486 mg, Sugar 15.8 g

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