Honey-Mustard Chicken and Appples
We thought it was very good and we both gave it a thumbs up and I will be making it again.
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- skin-on, bone-in chicken thighs or 4 skinless breast
- kosher salt and pepper
- 2 Tbsp
- olive oil, extra virgin
- 1 large
- onion, cut into large chunks
- cooking apples (cortland), cut into chunks
- 1 c
- low-sodium chicken broth
- 2 or 3 Tbsp
- honey mustard
- 1 1/2 tsp
- unsalted butter, softened
- 1 Tbsp
- all purpose flour
- 1 to 2 Tbsp
- roughly chopped fresh parsley
1Preheat the oven to 450 degrees. Season the chicken with salt and pepper.
Heat 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 or 3 more minutes, then transfer to a plate.
Pour off all but 2 tablespoons of the drippings
2Add the onion and apples to skillet and season with salt and peper.
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.
Chicken 180 degrees.
3Mix the buter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onions to plates or plater.
Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 min.
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.
4I used 2 chicken breast..cut in half for 2 servings.
I am going to try pork chops next time as this is so good.
I think the pork chops will be good in this.