Honey-Mustard Chicken And Apples
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
43
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 large
Onion (cut into large chunks)3 tbsps
Honey Mustard1.5 tsps
Unsalted Butter (softened)1 tbsp
All-Purpose Flour2 tbsps
Parsley (roughly chopped fresh)Directions:
1
Season with salt and pepper
2
Preheat the oven to 450 degrees F
3
Season the chicken with salt and pepper
4
Heat the olive oil in a large ovenproof skillet over medium-high heat
5
Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes
6
Flip and cook 2 to 3 more minutes, then transfer to a plate
7
Pour off all but 2 tablespoons of the drippings
8
Add the onion and apples to the skillet and season with salt and pepper
9
Cook until slightly softened, about 4 minutes
10
Mix the broth with the mustard, then add to the skillet and bring to a boil
11
Arrange the chicken, skin-side up, in the skillet
12
Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes
13
Mix the butter and flour to form a paste
14
Use a slotted spoon to transfer the chicken, apples and onion to plates
15
Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes
16
Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy
17
Pour over the chicken and sprinkle with parsley
18
Photograph by Antonis Achilleos