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A complete meal, perfect for company or a relaxing family dinner. Don't let the long list of ingredients keep you from trying this delicious combination that's easy to prepare the night before.
Apple Almond Stuffing:
1/4 cup hard margarine (or butter)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup slivered almonds
1 tart medium cooking apple (such as Granny Smith), peeled, core removed, diced
1 1/2 cups coarse dry bread crumbs (or cubes)
2 tsp. parsley flakes
1/4 tsp. ground sage
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup prepared chicken broth
1 cup coarsely chopped onion
9 oz. baby carrots
2 cups halved fresh (or frozen, thawed) green beans
1 tart medium cooking apple (such as Granny Smith), peeled, core removed, cut into 8 wedges
1 tbsp. cooking oil
12 boneless, skinless chicken thighs, (2-3oz each)
1/2 cup prepared chicken broth
1/2 cup apple (or orange) juice
1/3 cup dry sherry (or apple juice)
1/4 tsp. salt
1 tbsp. water
1 tbsp. cornstarch
Serves 6
Apple Almond Stuffing:
Melt margarine in large frying pan on medium.
Add first amount of onion, celery and almonds.
Cook for 5 to 10 minutes, stirring often, until onion is softened and almonds are browned.
Remove from heat.
Add next 7 ingredients.
Stir.
Slowly add first amount of broth, stirring constantly until just moistened.
Stuffing will still be quite dry.
Makes about 3 cups stuffing.
Spoon stuffing onto center of 12" sheet of parchment (not waxed) paper or foil.
Fold sides over stuffing.
Roll up from bottom to enclose stuffing.
Set aside.
Layer next 4 ingredients, in order given, in 4 to 5 quart slow cooker.
Heat cooking oil in same large frying pan on medium.
Add chicken.
Cook for 8 to 10 minutes, turning occasionally, until browned.
Arrange on top of apple wedges.
Combine next 4 ingredients in small bowl.
Pour over chicken.
Do not stir.
Place stuffing packet, seam-side down, on top of chicken.
Cover.
Cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
Carefully remove stuffing packet.
Remove stuffing to center of large serving platter.
Discard parchment paper.
Remove chicken and vegetables with slotted spoon to same large serving platter, arranging around stuffing.
Cover to keep warm.
Stir water into cornstarch in small cup until smooth.
Add to liquid in slow cooker.
Stir well.
Cover.
Cook on High for about 15 minutes until slightly thickened.
Makes about 1 cup sauce.
Serve with chicken and vegetables.
Make Ahead:
The night before, prepare stuffing and enclose in parchment paper.
Chill overnight.
Prepare vegetables.
Chill overnight in separate covered bowls.
Assemble and cook as directed.
Apple Almond Stuffing:
1/4 cup hard margarine (or butter)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup slivered almonds
1 tart medium cooking apple (such as Granny Smith), peeled, core removed, diced
1 1/2 cups coarse dry bread crumbs (or cubes)
2 tsp. parsley flakes
1/4 tsp. ground sage
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup prepared chicken broth
1 cup coarsely chopped onion
9 oz. baby carrots
2 cups halved fresh (or frozen, thawed) green beans
1 tart medium cooking apple (such as Granny Smith), peeled, core removed, cut into 8 wedges
1 tbsp. cooking oil
12 boneless, skinless chicken thighs, (2-3oz each)
1/2 cup prepared chicken broth
1/2 cup apple (or orange) juice
1/3 cup dry sherry (or apple juice)
1/4 tsp. salt
1 tbsp. water
1 tbsp. cornstarch
Serves 6
Apple Almond Stuffing:
Melt margarine in large frying pan on medium.
Add first amount of onion, celery and almonds.
Cook for 5 to 10 minutes, stirring often, until onion is softened and almonds are browned.
Remove from heat.
Add next 7 ingredients.
Stir.
Slowly add first amount of broth, stirring constantly until just moistened.
Stuffing will still be quite dry.
Makes about 3 cups stuffing.
Spoon stuffing onto center of 12" sheet of parchment (not waxed) paper or foil.
Fold sides over stuffing.
Roll up from bottom to enclose stuffing.
Set aside.
Layer next 4 ingredients, in order given, in 4 to 5 quart slow cooker.
Heat cooking oil in same large frying pan on medium.
Add chicken.
Cook for 8 to 10 minutes, turning occasionally, until browned.
Arrange on top of apple wedges.
Combine next 4 ingredients in small bowl.
Pour over chicken.
Do not stir.
Place stuffing packet, seam-side down, on top of chicken.
Cover.
Cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
Carefully remove stuffing packet.
Remove stuffing to center of large serving platter.
Discard parchment paper.
Remove chicken and vegetables with slotted spoon to same large serving platter, arranging around stuffing.
Cover to keep warm.
Stir water into cornstarch in small cup until smooth.
Add to liquid in slow cooker.
Stir well.
Cover.
Cook on High for about 15 minutes until slightly thickened.
Makes about 1 cup sauce.
Serve with chicken and vegetables.
Make Ahead:
The night before, prepare stuffing and enclose in parchment paper.
Chill overnight.
Prepare vegetables.
Chill overnight in separate covered bowls.
Assemble and cook as directed.
