Perfect fall pairing

Savory chicken and sweet apple make a delicious dinner duo

Rosemary-Roasted Chicken with Apples and Potatoes Ingredients

• 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

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.

2. 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.

3. Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.

4. 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.

5. 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.

Chicken and Apple Curry Ingredients

• 3 tablespoons butter

• 2 small onion, chopped

• 2 apples - peeled, cored and finely chopped

• 3 tablespoons all-purpose flour

• 1 tablespoon curry powder

• 8 skinless, boneless chicken breasts

• 1 cup hot chicken broth

• 1 cup milk

• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.

3. Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Apple Stuffed Chicken Breast

This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.

Ingredients

• 2 skinless, boneless chicken breasts

• ½ cup chopped apple

• 2 tablespoons shredded Cheddar cheese

• 1 tablespoon Italian-style dried bread crumbs

• 1 tablespoon butter

• ¼ cup dry white wine

• ¼ cup water

• 1 tablespoon water

• 1 ½ teaspoons cornstarch

• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. Combine apple, cheese, and bread crumbs. Set aside.

2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink. 4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Slow Cooker Chicken and Apples Ingredients

• salt and ground black pepper to taste

• 1 (3 1/2) pound fryer chicken

• 1 apple

• 1 cup apple juice

• aluminum foil

Directions

1. Sprinkle salt and pepper all over the inside of the chicken. Put the whole apple inside the chicken cavity and place chicken into a slow cooker, breast-side down. Pour apple juice around chicken.

2. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.