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Chicken with Apples


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Chicken with Apples


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Chicken with Apples

Using a mandoline saves a ton of time and will ensure that all ingredients are uniform in size. Not only does it look pretty, but it will also help the apples and vegetables cook evenly.


  • Prep Time : 10 minutes min
  • Ready Time : 10 min


4 servings


  • 1 teaspoon ground cinnamon
  • 1 teaspoon mustard powder
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (4-pound) chicken, cut into eighths
  • 1 tablespoon olive oil
  • 1 medium onion, in 1/4-inch slices
  • 1 cup fennel, in 1/4-inch slices
  • 2 tart apples, unpeeled, cored and in 1/4-inch slices
  • 1 cup Manischewitz Reduced Sodium All Natural Chicken Broth



  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine the cinnamon, mustard, thyme, salt, and pepper. Rub over the chicken.
  3. Heat oil, over high heat, in an ovenproof saute pan that is large enough to fit all the chicken in one layer without crowding the pan. If the pan is too small, work in batches. Brown chicken pieces about 4 to 5 minutes on each side.
  4. Transfer the chicken to a plate and set aside.
  5. Add onions, fennel, and apples to the saute pan and cook for 5 minutes, stirring to make sure they don’t burn.
  6. Return chicken and any accumulated juices to the saute pan with onions, fennel, and apples; cook for 5 minutes.
  7. Add broth and place pan in the oven. Continue cooking for 30 minutes.
  8. Arrange chicken on a large platter. Surround chicken with onions, fennel, and apples. Pour pan juices over top.

Contributed by: Quick & Kosher, Jamie Geller



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to Chicken with Apples

  1. I do enjoy the recipe of Kosher food.Thank you

  2. I found the recipe, no more panic! ha ha The search engine did not find any chicken with fennel, and no chicken with Anise, but it finally found chicken with apples!
    Shana Tova!

    • Phew!!! SO very sorry I really should have “named” it chicken with apples and fennel on the site!

  3. OY! This was so delicious, I will be making this chicken with apples, onions,and fennel and that delicious rub forever! My kitchen smells like heaven!
    Thanks Jamie!
    P.S. I did have to make a few changes because I started out with the chicken I made my soup with, so I used only the larger breast pieces dipped in broth and put the spice rub on(I only had ground thyme, it worked fine) and put bread crumbs on to hold the rub on and had to cut the oven time since the chicken was already cooked. First impression of the combination of spices and vegetables with apples? I could not fathom it but I trust Jamie, she knows what tastes good! Shana Tova!

    • oh Bubie Iris! Thank you for your trust. And I am so happy you trusted me on this one bc it’s divine – as you already know! I was thinking of bottling this spice mix.

  4. PS I sprinkled on paprika for extra color and browned that chicken breast in olive oil for a few minutes, per recipe directions. Yum.

  5. I came in late for this recipe on TV and googled it under kosher chicken with anise, apples and onion, and presto, there it was! I’m anxious to give it a try…looked delicious and I almost could smell it….

  6. says: Rebecca

    My son loved this chicken and asked me to make it again. It was delicious. The only problem for me is that it is just too salty for my taste. I am wondering if I should cut out the kosher salt completely or just reduce the amount. Any thoughts? Thanks.

    • oh Rebecca I am so happy he loved it and I am so sorry it was too salty for you. I would say cut it down to 1 tsp or even cut it out completely. You can always add salt at the table but once there is too much there is no going back.

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