Honey Mustard Chicken with Apples


Sweet and savoury at the same time. What more could you want?


chicken thighs (skin-on, bone in)
salt and pepper (to taste)
2 tablespoons
oilive oil
large onion (chopped)
apples (chopped)
1 cup
chicken or vegetable broth
2 tablespoons
2 tablespoons
1 tablespoon
1 tablespoon
thyme, sage, or rosemary (to taste)


  1. Preheat the oven to 450 degrees. Season the chicken with salt and pepper.
  2. Heat olive oil in a large, oven proof skillet. Brown the chicken in batches, setting aside on a plate.  Drain away all but 2 tablespoons of the drippings
  3. Add the onion and apples and season with salt and pepper. Cook until browned and softened. Add the broth, mustard and honey. Bring to a boil.
  4. Add the chicken and juices and transfer to the oven to keep cooking for about 20 more minutes.
  5. Make a paste with the butter and flour. Once the chicken is fully cooked through, transfer the chicken, apples, and onions to a plate. Whisk the paste into the broth until slickly thickened. Season to taste and serve.

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