Baked Apple Chicken

From: ratherbeswimmin'

On Sep 27, 2008

I liked this! My family, not so much. I used chicken thighs, a briskly tart Granny Smith apple and real apple cider. I thought the onion, apple and herbs came together well making a pleasantly flavored sauce. I spooned the excess over rice. This one suits my palate. Thanks for posting.

From: Messie Chef

On Oct 19, 2007

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.

From: CPolencheck

On May 11, 2007

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!

From: justcallmetoni

On Sep 2, 2006

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.