Honey-Mustard Chicken and Apples

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Honey-Mustard Chicken and Apples

Recipe Courtesy Of The Food Network Kitchen

Photo Courtesy Of Food Network Magazine

Total Time – 40 minutes

Yield: 4 servings

Ingredients

  • 8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
  • Kosher salt and freshly ground pepper
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, cut into large chunks
  • 2 cooking apples (such as Cortland), cut into chunks
  • 1 cup low-sodium chicken broth
  • 2 to 3 tablespoons honey mustard
  • 1 1/2 teaspoons unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 1 to 2 tablespoons roughly chopped fresh parsley

Directions

  1. Preheat the oven to 450 degrees F. In the meantime, season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Leave two tablespoons of pan juices on the skillet for step 2.
  2. Add the apples and onion to the skillet and season with salt and pepper. Cook until slightly softened, for about four minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
  3. Mix the flour and butter to form a paste. Use a slotted spoon to transfer the chicken, onion, and apples to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken for about 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
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