Honey-Mustard Chicken and Apples

By cheeserohan

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 1/2 teaspoons unsalted butter, softened
• 1 to 2 Tablespoons roughly chopped fresh parsley

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 450F. 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 papper. 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 juice 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 to make a slightly thick gravy. Pour over the chicken and sprinkle with parsely.