Honey-Mustard Chicken and Apples Recipe

Honey-Mustard Chicken and Apples

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Ingredients

  • 8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
  • 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 1/2teaspoons unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 1 to 2 tablespoons roughly chopped fresh parsley

How to make Honey-Mustard Chicken and Apples


1. Preheat the oven to 450 degrees F. 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. Pour off all but 2 tablespoons of the drippings.

2. Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 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 butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 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.

Makes 4 servings, Difficulty: Easy

Per serving: Calories 457; Fat 28 g (Saturated 7 g); Cholesterol 122 mg; Sodium 200 mg; Carbohydrate 18 g; Fiber 2 g; Protein 33g

Photograph by Antonis Achilleos

AutumnAppetite
Question from the Chef

“What's your favourite way to cook with butter?”

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