I am not a huge fan of mustard but thought the combination of honey mustard and apples sounded interesting. So — why not try it?
- 3 skinless chicken thighs and 8 chicken tenderloins
- Kosher salt
- Ground Pepper
- 3 tablespoons extra virgin olive oil
- 1 large onion cut into large chunks
- 2 apples (I used Braeburn)
- 1 cup low sodium chicken broth
- 2 tablespoons honey mustard
- 1 1/2 tablespoons unsalted butter, softened (for the paste)
- 1 tablespoon all purpose flour (for the paste)
- Preheat the oven to 450 degrees
- Season the chicken with the salt and pepper
- Heat the olive oil in a large ovenproof skillet over medium-high heat
- Working in batches if necessary, add the chicken and cook until browned for approximately 6 minutes
- Turn over and cook 2 to 3 more minutes then transfer to a plate
- Add the onion and apples to the skillet and season with salt and pepper
- Cook until slightly softened
- Mix the broth with the mustard and add this to the skillet. Bring to a boil
- Add the chicken back to the skillet and stir with the apple ingredients. Transfer to the oven. Roast until the chicken is cooked about 15 to 20 minutes then transfer the skillet ingredients to a casserole dish.
- In a small pot, mix the butter and flour to form a paste. Take about a 1/2 cup of the juices in the casserole dish and add this to the paste a little at a time. Bring to a boil whisking all as you go along until it thickens. Season with salt and pepper. Pour over the chicken and serve.
This recipe calls for “skin-on” chicken so I had to adapt it a little.
The gravy was delicious although they don’t require much of it. The mustard taste was not strong. Very good recipe.
I found the original recipe at the Food Network. Click here to see it.