My husband, Trevor, LOVESSSSSS honey mustard. It’s a weird obsession that we non-honey-mustard-loving-people don’t understand. Never-the-less, I made some homemade honey mustard to cook this chicken and apple recipe in and it’s tasty! The honey really makes the mustard less sharp which we both loved. So maybe all I needed to be converted was a good honey mustard…. hmm…. food for thought. 😊
Anyway, we had some leftover cornbread from last night that we ate it with to round out the meal, but you could easily serve this with some mixed rice or grains.
Honey Mustard Chicken & Apples
- 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 (see my homemade Honey Mustard recipe)
- 1 to 2 tablespoons roughly chopped fresh parsley
- Preheat the oven to 450 degrees. 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.
- 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.
- To serve, top apple mixture over the chicken and sprinkle with parsley. Enjoy!