Honey-Mustard Chicken and Apples
This Honey-Mustard Chicken and Apples recipe combines tender chicken thighs, fragrant onions, and tart apples in a luscious gravy, creating a comforting and delightful dish perfect for family dinners.
Ingredients
Main Ingredients
- 8 skin-on, bone-in chicken thighs (2 to 2½ pounds)
- 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
- 3 tablespoons honey mustard
- 1½ teaspoons unsalted butter, softened
- 1 tablespoon all-purpose flour
- Chopped fresh parsley, for topping
- Kosher salt and freshly ground pepper To taste
Instructions
Preparation
- Preheat the oven to 450°F (232°C). Season the chicken with salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Brown the chicken skin-side down until golden, about 6 minutes.
- Flip the chicken and cook for an additional 2–3 minutes, then transfer to a plate. Pour off all but 2 tablespoons of drippings.
- Add the onion and apples to the skillet, season with salt and pepper, and cook until slightly softened, about 4 minutes.
- Stir the mustard into the broth, add to the skillet, and bring to a boil. Return the chicken to the skillet skin-side up.
- Transfer to the oven and roast until cooked through, 15–20 minutes.
Cooking
- Mash butter and flour into a paste. Remove chicken, apples, and onion to plates with a slotted spoon.
- Simmer the pan juices, whisk in some butter-flour paste, and boil to thicken, about 2 minutes.
- Add more paste as needed to make a lightly thick gravy; season with salt and pepper.
Serving
- Spoon the gravy over the chicken and sprinkle with parsley.
Notes
For an elevated dish, experiment with different types of apples. Adjust the honey mustard level for desired flavor strength. Mashing the butter and flour ensures a smooth gravy.