Baked Apple Chicken
photo by karen
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄2 lbs boneless skinless chicken thighs (can use breasts or a combo of parts)
- 1 cup apple cider, can use apple juice
- 1⁄2 teaspoon chicken bouillon powder
- 2 -3 garlic cloves, minced
- 1⁄2 teaspoon tarragon
- 1⁄4 teaspoon thyme
- 1 apple, peeled, cored and chopped
- 1⁄2 cup finely chopped onion
- salt and pepper, to taste
directions
- Preheat oven to 350. Lightly grease/spray a casserole.
- Arrange chicken pieces in the casserole dish.
- Place all remaining ingredients in a bowl and mix well; pour evenly over the chicken.
- Bake at 350 until chicken juices run clear; about 40-50 minutes, depending on the chicken parts you are using.
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Reviews
-
This chicken was very moist, but not very flavorful for us. I used cider thinking it would infuse more flavor and it just didn't. It was bland and the onion tasted overpowering and out of place. I probably should have used shallots. I know it is a lower fat recipe but I can't help think that the addition of a cream base or gravy or something might have helped. It was literally pieces of onion and apple just floating around in semi-flavored water. It was an easy enough recipe but would need some definite tweaking if made again. Maybe my apple was tasteless...hmm. Thanks for posting.
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This was absolutely delicous. I used apple juice, fresh garlic, and shallots. My apple was a pink lady, it was PERFECT. Use a meat thermometer to 180* to cook your chicken just right! DH loved this as well, thanks Parsley! UPDATE: I just made this again and used half apple juice and half white wine. Delicious substitute!
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This got 3 stars from me because I was excited about all of the ingredients, but they just didn't go so well together for me. I found the apples and onions just didn't compiment each other too well. I think it might have been better if the onions had been sauted first. Like the other reviewer, I didn't find that the chicken absorbed much of the flavor. My skinless chicken breasts were nice and moist, but just not as flavorful as I would have hoped.
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So easy and so good. I didn't have cider so I used apple juice made from concentrate. To intensify the apple flavor, I added just 1.5 part water (instead of 2) to the concentrate for the dish. Loved the combination of spices as they went so well with the apples and onions making a great pan sauce. And there was some wonderful browning and caramelization that added some real depth to the flavors. The chicken poached in the juice in my case, and I did thicken it to a thin sauce before serving. My own observation is that the chicken didn't soak upmuch flavor. That had me thinking next time I might season the breasts with a little salt, pepper and thyme and quickly brown them. Also, I did not pound the chicken before baking and thinner cutlets might have better absorbed the great flavors. Thanks for a tasty dinner and lunch.
RECIPE SUBMITTED BY
*Parsley*
United States