Looking for a recipe for cooking chicken with apples?

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Chicken %26amp; Apple Sausage


Ingredients


Garnish


2 small leeks, cleaned


1 large Granny Smith apple


1 medium onion, peeled


1/4 cup parsley leaves


2 tablespoons canola or vegetable oil


1 lemon


1 pound chicken leg meat





Farce (Forcemeat)


1/2 pound finely ground chicken breast


1 teaspoon salt


1/2 teaspoon ground white pepper


1/2 cup crushed ice


Pastry bag fitted with No. 8 tip


Pre-soaked sausage casings


1/4 cup prepared mustard


1/4 cup sour cream


2 cups lingonberry preserves








Instructions


To make garnish, cut off most of the green portion of the leek and blanch in boiling salted water for 1 to 2 minutes until tender. Drain and squeeze out any excess moisture. Chop into small (1/4-inch) dice.





Peel, core and chop apple into small (1/4-inch) dice. Cut the onion into small (1/4-inch) dice and chop the parsley.





Heat oil in a heavy saut茅 pan over moderate heat. When oil is hot, add the leeks, apples, onions and parsley. Saut茅 for 3 to 5 minutes until golden brown. Transfer the apple/vegetable garnish to a bowl and refrigerate.





To make farce, place the ground chicken, salt and white pepper in the bowl of a food processor fitted with a metal blade. Process for 30 seconds.





With motor running, drop in the crushed ice and continue to process for 1 to 2 minutes or until combined. (Crushed ice, a substitute for fat which is traditionally added at this point, will lighten the texture of the sausage.) Transfer the farce to a bowl and refrigerate.





To assemble sausage, cut the chicken leg meat into small (1/4 inch) cubes. Remove zest from lemon in strips. (You should have 1 to 2 teaspoons.) Combine chilled farce, chilled apple/vegetable garnish and lemon zest in a large bowl. Add the cubed chicken meat, folding to combine.





Tie a knot at one end of the pre-soaked casing. Spoon mixture into a pastry bag fitted with a No. 8 plain tip. Pipe mixture into the casing and knot the other end.





Using your thumb and forefinger, squeeze the sausage every 3 or 4 inches to separate the mixture. Twist at those points to make individual sausage lengths.





Poach sausages in a pan of water (about 160 degrees F) for 12 to 15 minutes. Remove, drain and transfer to a 350 F oven for 10 to 12 minutes or until browned. (Or, saut茅 over medium heat for 4 to 5 minutes or until browned.)





Blend mustard and sour cream until smooth. Place a dollop of mustard sauce on individual plates (or, using a squeeze bottle, pipe mustard sauce in a decorative pattern across the center of the plate.) Cut the sausages into thin, slanting slices and arrange on plate. Garnish with a spoonful of lingonberry preserves to serve.





Yield: About 4 servingsLooking for a recipe for cooking chicken with apples?
This is the world's simplest recipe, but most people seem to like it.





Bake or boil a couple of boneless chicken breasts, and after they cool, dice the meat. Prepare a box of instant wild rice and add the meat, along with a couple of peeled and diced apples, some small cubes of cheese (sharp cheddar works well, or Swiss), and some kind of nuts (I love cashews, but almonds work well, too.)





Mix it all together, and serve with a tossed salad and breadsticks. You can vary the ingredients and the quantity of each to suit your own taste. Raisins are a great addition, and I've been known to dice up a little onion and/or celery to toss in.





Variations: you can substitute pineapple or grapes for all or part of the apples. Experiment with other kinds of cheese, too. And the casserole works well with bits of diced ham, crumbled crisp bacon, or pieces of sausage in place of the chicken.





It's hard to ruin this one.Looking for a recipe for cooking chicken with apples?
Chickapple Salad Recipe





2 cups cubed or shredded cooked chicken breast


2 cups chopped cored Red Delicious apples


1 cup sliced celery


2/3 cup halved seedless grapes


1/4 cup chopped toasted pecans


1/2 cup fat-free mayonnaise


1/2 cup fat-free sour cream


3 to 4 teaspoons lemon juice


2 teaspoons Dijon-style mustard


1/3 cup Equal庐 Spoonful*


Salt and pepper, to taste


Red leaf lettuce


Chopped pecans (optional)





Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl. Blend mayonnaise, sour cream, lemon juice, mustard and Equal庐; stir into chicken mixture. Season to taste with salt and pepper.


Spoon salad onto lettuce-lined plates: sprinkle with additional chopped pecans, if desired.








Variation: Cubed, lean smoked ham can be substituted for chicken. Pineapple chunks can be substituted for the grapes. Spoon salad into a hollowed-out pineapple half to serve.





Hope you like it....
Stuffed chicken breasts with an apple walnut stuffing.
I don't think apples will burn well enough or hot enough to cook a chicken. You have to be very careful of cooking temperatures with chicken because of salmonella. Wood or charcoal would be a safer bet.
go to recipes.com
search for it in google search, i'm sure u'll get it.