Honey-Mustard Chicken and Appples

deb baldwin


I was looking for a different chicken dinner recipe that might appeal to my husband and me.
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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10 Min


40 Min




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

Directions Step-By-Step

Preheat 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
Add 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.
Mix 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.
I 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American