Chicken With Apples & Prunes : Fresh & Quick Recipes
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If you've got apples and prunes, you've got a lot of what you need for a delicious chicken dinner. Make chicken with apples and prunes with help from a culinary expert in this free video clip.
Expert: Ceci Carmichael
Filmmaker: Kevin Paige
Series Description: You'd be surprised by just how many fresh and quick recipes you have at your disposal. Get tips on fresh and quick recipes with help from a culinary expert in this free video series.
Chicken with Apple Cream Sauce. Recipe by Always Yummy!
Chicken with potato with apple-creamy sauce is another evidence of culinary to be a true art. The point is to follow measures of ingredients and you’ll get an incredibly tasty dish that can be successfully served to a family or holiday table.
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✅ Ingredients:
• dried bacon – 7 oz | 200 g
• butter – 2 oz | 50 g
• 4 chicken legs
• salt – 1 tsp
• ground black pepper – ½ tsp
• bulb onion – 5 oz | 150 g
• garlic – 4 cloves
• potato – 17 oz | 500 g
• dijon mustard – 2 tbsp
• honey – 1 tbsp
• clarified apple juice – 1 cup | 250 ml
• cream 20% - ¾ cup | 200 ml
• dried tarragon – 1 tsp
• dried thyme – 1 tsp
• 1 lemon zest
✅ You will need:
• carving board
• pan with a lid
• lid can be replaced with foil list
• 2 bowls
• citrus zester
???? Preparation:
1. Heat a pan and fry the bacon for 2 minutes over medium heat.
2. Take the bacon out of the pan into a bowl, add the butter to the pan and fry the chicken from both sides until golden brown.
3. Replace the fried chicken into the bowl and fry now the bulb onion and garlic for 2 minutes over medium heat.
4. Add the potato and fry over medium heat for 4 minutes.
5. Add the apple juice, cream, mustard, honey, tarragon, salt, pepper and thyme into the pan, bring to a boil and add the bacon and chicken.
6. Cover with a lid or foil and bake in the oven preheated to 360°С | 180°C for 30 minutes, in half an hour open the lid and bake for 15 minutes more.
7. Take the pan out of the oven, season your chicken with apple cream sauce with a lemon zest and serve to the table.
#recipe
Slow Cooker Chicken Apples & Honey
Chicken with apples & honey cook together in this easy recipe. Perfect for Rosh Hashanah, make this in your slow cooker or Instant Pot.
Recipe:
#BaptistHealthy Recipe: Chicken and Apples for Hanukkah
Chicken and apples is one traditional meal that makes its way to the tables of many Hanukkah celebrations.
Get the recipe here:
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[Transcript]
[#BaptistHealthy]
[#SauteedChickenandApples]
[1/2 tbsp unsalted butter]
[1 onion]
[2 red apples]
[Place chicken breasts inside pan, and cover them with salt/pepper]
[1 tbsp fresh rosemary]
[add onions, apples, and apple cider vinegar]
[simmer for 3 minutes]
[serve]
[#BaptistHealthy]
[End Transcript]
Molly Yeh's Roasted Spiced Chicken and Apples | Girl Meets Farm | Food Network
Molly Yeh's stunning Roasted Chicken and Apples will be the star of your holiday meal.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Roasted #Chicken #Apples
Subscribe to Max to stream more #GirlMeetsFarm! #StreamOnMax
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Spiced Chicken and Apples
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 2 hr 25 min (includes chilling and standing times)
Active: 15 min
Yield: 4 servings
Ingredients
One 3- to 4-pound chicken, patted dry
Kosher salt
2 tablespoons Baharat, recipe follows
1 small yellow onion, quartered
8 sprigs fresh thyme
4 sprigs fresh rosemary
4 Gala apples, cored and quartered
1 teaspoon sugar
1 tablespoon olive oil
Splash of apple cider vinegar
Baharat:
1 tablespoon coriander seeds
1 tablespoon black pepper seeds
1 tablespoon cumin seeds
1 teaspoon whole cloves
1/2 teaspoon cardamom seeds
2 tablespoons sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Directions
Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
Preheat the oven to 450 degrees F.
Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
Baharat: In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.
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Molly Yeh's Roasted Spiced Chicken and Apples | Girl Meets Farm | Food Network
Maple & Apple Braised Chicken
Recipe from Courtney Contos, ChefContos.com
(as demonstration on VPT Cooks)
4 boneless, skin-on chicken breasts
Salt and ground black pepper
3 tablespoons grape seed oil
1 apple, sliced
1/3 cup apple cider vinegar
1/3 cup maple syrup
1 bay leaf
1/2 cup chicken stock or Apple Cider
2 tablespoon unsalted butter
Preheat oven to 400º. Season the chicken breasts with salt and pepper. Heat a large oven proof sauté pan over medium high heat and add oil. When hot add chicken breasts skin side down. Brown the chicken on both sides and add the apples. Add vinegar, maple syrup, bay leaf, and stock to the sauté pan. Bring to a boil. Place pan in oven and roast until the internal temperature of the chicken reaches 165°F, approximately 6-10 minutes. Remove chicken from the oven. If needed reduce sauce 3 minutes to thicken over high heat. Turn heat off, add butter and adjust the seasoning. Serve chicken with thickened liquid. Serves 4