04
Sep
This recipe can be double if using the stove top method. 4 boneless skinless chicken breast halves 1 pound 13 cup apple butter.
I made this recipe with about 18 medium sized apples.
Apple butter chicken recipe. How to make out Apple Butter Chicken. Preheat the oven to 350 F. While the oven is heating up wash the chicken breast and pat dry.
For this specific recipe the chicken need to be thawed not frozen. Once the chicken is rinsed set it aside. Next mix the apple butter and BBQ sauce together until completely combined.
Place the chicken breast in a greased pie dish or small casserole. Heat the apple butter mustard butter sugar celery seed and onion to a boil in a medium saucepan over medium-high heat. Place the chicken in a food storage bag.
In large Dutch oven heat. Add chicken chili powder and cumin. Add apples and onion and cook stirring.
Pot melt the butter over medium-low heat. Spoon one tablespoon apple butter on each and pour wine over so it is sitting in about 14 of wine drink the rest. Cover and bake in oven for about 45-60 minutes.
Remove chicken leaving the applesauce and wine. Reduce sauce simmer until thick and. Step 1 Stir apple butter molasses ginger salt and pepper together.
Step 2 In an 8x8 casserole dish lay chicken in a single layer. Step 3 Cover with marinade. Step 4 Refrigerate for 2 hours to overnight.
Step 5 Bake dish for 20 minutes at 350F occasionally brushing chicken with marinade then broil for 10 minutes to brown. Place chicken in a baking pan and put it in a preheated 325-degree oven while making the sauce. Add chicken stock and apple butter blend together and turn down the heat to low allow sauce to reduce.
4 boneless skinless chicken breast halves 1 pound 13 cup apple butter. 1 tablespoon vegetable oil. 12 teaspoon salt optional.
14 teaspoon garlic powder. 2 drops Worcestershire sauce. Salt and fresh ground black pepper.
Mix all the ingredients for the BBQ sauce in a bowl until completely combined and sauce is smooth. Season chicken thighs with salt and pepper and place in large zip lock bar with half of the sauce. Refrigerate the other half of the sauce for later.
Place chicken in refrigerator to marinade for at least an hour or overnight. Once youve prepped your apples by coring using a handy apple corer and chopping them no need to peel place the apple pieces into a large slow cooker. Add white sugar brown sugar salt cinnamon nutmeg allspice and vinegar.
Add a splash of water and mix well. I made this recipe with about 18 medium sized apples. My crock pot has a 6 quart capacity.
If yours is smaller you will need to use fewer apples. If you have a large amount of apples and a large stove top pot you can increase the amount of apples you use. This recipe can be double if using the stove top method.
Add remaining butter apples red onion and thyme leave to the pan. Sprinkle lightly with salt and pepper. Cook for 3 minutes stirring occasionally.
Pour chicken stock and wine into the pan. Arrange chicken slices into the mixtures so it touches the bottom of the pan. Cook uncovered on medium heat for an additional 7 minutes or until chicken is done.