Overtime Cook

The Home of Real Life Kosher Cooking

  • Home
  • About Me
    • Contact
  • Press
  • Recipe Index
  • Photography Basics
    • Recommended Products
« Homemade Mango Lemonade
Cinnamon Apple Biscotti »

Braised Chicken with Apples

September 1, 2014 by overtimecook 24 Comments

Braised chicken with apples and sweet potatoes is a meal made in one pot, utilizing the best of fall flavors.

braised chicken with apple on OvertimeCook.com

Remember how in my last post I said that I simply can’t accept that summer is over? Well that’s changed.

No, it’s not because it’s labor day as I type this. It’s because I’ve tasted my first new-crop apple.

I kind of feel like a broken record here, because this is my fourth(!) fall blogging, and thus my fourth time pointing out how crunchy, juicy, fresh from the tree apples are the best, and probably only, consolation for the end of the summer. But oh, what a consolation they are. Don’t get me wrong. Peaches, plums, cherries…they’re all great. But nothing like my favorite, the humble apple.

If you think apples and only think of desserts like apple pie, you need to think again. The sweet flavor of apple gives this dish it’s warm, comforting flavors. It’s got cinnamon and apple for sweetness, but also a touch of cayenne pepper to balance that out with some heat. It’s melt-in-your-mouth chicken combined with vegetables, starch, and even fruit for an entire meal in a pot. You can choose to serve it with a salad, or maybe some bread, rice or potatoes. Or you can serve it as it. But when the weather cools down and the days shorten, you’ll be so happy to have this chicken dish in your repertoire.

chicken and apples7

5.0 from 2 reviews
Print
Braised Chicken with Apples
Author: Miriam Pascal, OvertimeCook.com
Prep time:  20 mins
Cook time:  2 hours
Total time:  2 hours 20 mins
Serves: 4-6
 
Ingredients
  • 4-6 chicken legs (bottoms$
  • 2 tablespoons olive oil
  • 3 large onions (I use Spanish), peeled and finely diced
  • 3 medium sweet potatoes, peeled and finely diced
  • 2 large carrots, peeled and finely diced
  • 3 medium apples, such as gala, Fuji, or other sweet, juicy variety, peeled and finely diced
  • ⅔ cup chicken or vegetable broth
  • 2-4 tablespoons honey
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon ground cinnamon
  • ⅛-1/4 teaspoon cayenne pepper
Instructions
  1. In a large, heavy bottomed pan, heat the olive oil over a medium-high heat. Brown the chicken on each side for about 2 minutes, until slightly browned on each side. Remove from pot and set aside.
  2. Without scraping or washing to pot, add the onions and sauté over medium heat. (The grease left over from the chicken will help with the onions.) Sauté for about five minutes until translucent.
  3. Add the remaining vegetables and fruit and sauté for an additional five to ten minutes, stirring occasionally.
  4. Add the broth, honey, salt, cinnamon and cayenne pepper. Stir to combine.
  5. Bury the browned chicken pieces in the vegetable and apple mixture. Bring the mixture to a boil then reduce the flame to low. Cover the pot and simmer for two hours. If desired, you can uncover the pot, turn the flame up to medium high and let the liquids reduce for a few minutes.
  6. Serve hot. Enjoy.
  7. This dish freezes nicely.
Note: you can reduce the honey to two tablespoons if you prefer your chicken less sweet.
  1. Serve with crusty bread, rice or mashed potatoes to best enjoy the gravy.
3.2.2708

Make sure to check out all of my apple recipes.

braised chicken with apple on OvertimeCook.com

Thanks for stopping by! I hope you love this recipe – and now that we’re started with fall recipes…I’ve got a bunch of tricks up my sleeve – so come back soon! -Miriam

Share this:

  • Facebook
  • Pinterest
  • Email
  • Twitter
  • Tumblr
  • Reddit
  • LinkedIn
  • Print

Filed Under: Chicken, Holiday, Main Courses, Rosh Hashanah, Seasonal Tagged With: apple, Braised, carrots, chicken, Meal in a pot, onions, Seasonal, supper, sweet potatoes


Comments

  1. Faigie Walter says

    September 1, 2014 at 10:30 pm

    I’m so glad I got this email as I was heading into bed! Now I know what I’m making for supper tomorrow, and just in time to add the ingredients to my list. Thanks!

    Reply
  2. Ms Frau says

    September 2, 2014 at 12:05 am

    This does look fantastic! I have to say I’m going to miss summer, and summer food – but all of a sudden, the air is off, the windows open and the cool nights have me looking forward to fall and fall flavors! That, and I get to pull my favorite fall boots off the upper shelf!

    Reply
  3. Brooke Lewtian says

    September 2, 2014 at 10:34 am

    Will this work with white meat? And should the skin be left on while cooking it? Looks yummy!

    Reply
    • overtimecook says

      September 2, 2014 at 11:10 am

      It would, but you might have to reduce the cooking time to keep it from drying out. And for best results, definitely leave the skin on!

      Reply
  4. Debbie says

    September 2, 2014 at 11:27 am

    Wow this looks delicious, and perfect for Rosh Hashana! Can you explain in more detail (picture?) what kind of pot you used? I have a deep skillet so all the chicken could brown in one later but then I’m thinking all that veg/fruit/liquid would be too much… Thanks

    Reply
    • overtimecook says

      September 2, 2014 at 3:27 pm

      A large dutch oven is best. A deep skillet won’t hold everything.

      Reply
  5. Rebecca Kaufman says

    September 2, 2014 at 12:18 pm

    Funny q maybe – but when recipe asks for broth – where do i get it from? Additionally, if i am making chicken soup the same time, can i use some from the pot?

    Reply
    • overtimecook says

      September 2, 2014 at 3:26 pm

      You can use chicken soup, boxed broth from the grocery store, or soup mix dissolved in water.

      Reply
  6. Devora says

    September 4, 2014 at 1:34 pm

    Can you bake this instead of cooking it?

    Reply
    • overtimecook says

      September 4, 2014 at 2:24 pm

      Sure. Covered – probably 325?

      Reply
      • Debbie says

        September 4, 2014 at 2:27 pm

        Oh that’s an interesting idea… Just throw everything in a pan and bake, you think?

        Reply
        • overtimecook says

          September 4, 2014 at 7:55 pm

          You can try skipping the browning, but definitely don’t skip sauteeing the vegetables.

          Reply
          • Nechama Gross says

            October 7, 2015 at 11:28 pm

            Hi Miriam 🙂
            I love this recipe! I have used it a number of times and each time I add in a lot of veggies so there is always leftover “sauce”. I freeze it and next time I use it in the oven and bake the chicken inside of it for at least 1.5 hours on 350. It come out amazing both ways 🙂
            I added eggplant one time just cuz I had it and it was quite tasty in the mix of things. Anyhew, just trying to say that it worKS to bake it, if anyone is still wondering.

  7. chaya deutsch says

    September 11, 2014 at 9:54 am

    Can u cook this in the oven, but doesn’t want toto
    have to cook for 2hrs please reply thanks

    Reply
  8. Thalia @ butter and brioche says

    September 11, 2014 at 10:15 pm

    Never would have thought to have chicken with apples before, how delicious!

    Reply
  9. Chaya says

    September 16, 2014 at 4:44 am

    Looks like a great recipe but not sure I have the right pot for it? Can I just use a regular large pot that I use to make soup in etc? (Actually your carrot and ginger soup is cooking in it as we speak!)

    Reply
    • Debbie says

      September 16, 2014 at 6:44 am

      I was worried about the pot too but I ended up making it in a regular 6 quart pot and it was fine. The only annoying thing was I had to brown the chicken in batches

      Reply
      • Chaya says

        September 16, 2014 at 6:55 am

        What pieces of chicken did you use and how many? I see it says legs but the pic has the other piece (triangle) as well.

        Reply
        • Debbie says

          September 16, 2014 at 8:19 am

          I used 6 bottoms. In retrospect if I would have separated the thigh from the drumstick (I mean bought it that way lol) I probably could’ve squished more into the pan at once and the “bury the chicken in the veggie mixture” part would have been easier

          Reply
  10. Michele says

    September 15, 2015 at 9:25 pm

    This was an absolutely amazing recipe. I browned the chicken and then sauteed the vegetables, but then I put everything in a pan and put it in the oven. It tasted delicious and presented beautifully.

    Reply
  11. Laura Ruben says

    September 27, 2016 at 9:31 pm

    Does this recipe freeze well ?

    Reply
    • overtimecook says

      September 28, 2016 at 2:36 pm

      Sure

      Reply
  12. Devorah says

    October 11, 2017 at 1:38 pm

    I just want to thank you for this recipe. I made it for the first days of succos and it was a hit! I’m making it again now :).

    Reply
  13. Malky Blumenkehl says

    May 6, 2022 at 8:54 am

    Best recipe! My kids scraped out the pot! This will definitly join my weekly rotation. Thank you!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Top Posts

Recipe Index
Best Ever Chocolate Chip Cookies Without Margarine or Butter
No-Bake Lemon Cheesecake Mousse Cups
World's Best Potato Kugel
Brownie Bar Strudel
The Best Slushy Iced Coffee Recipe
Honey Garlic Glazed Corned Beef
Roasted Red Pepper Dip

Recipes By Category

Archives

©2017 Overtime Cook

All images and content on this blog are copyright protected. Please do not use any of the photos on this blog without prior permission. All work on this blog is a result of my hard work and is my property – don’t steal! If you have any questions, feel free to contact me.

Copyright © 2023 · Lifestyle Pro Theme on Genesis Framework · WordPress · Log in