Ingredients
Kosher salt and black pepper
2
tbsp extra-virgin olive oil
2
cooking apples (cut into chunks)
1
cup low-sodium chicken broth
2-3
tbsp of honey mustard
1 1/2
tsp unsalted butter, softened
1-2
tbsp roughly chopped parsley
Directions
1.
Preheat the oven to 450 degrees F.
2.
Season the chicken with salt and pepper.
3.
Heat the olive oil in a large ovenproof skillet over medium-high heat.
4.
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.
5.
Pour off all but 2 tablespoons of the drippings.
6.
Add the onion and apples to the skillet and season with salt and pepper.
7.
Cook until slightly softened, about 4 minutes.
8.
Mix the broth with the mustard, then add to the skillet and bring to a boil.
9.
Arrange the chicken, skin-side up, in the skillet.
10.
Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
11.
Mix the butter and flour to form a paste.
12.
Use a slotted spoon to transfer the chicken, apples, and onion to plates.
13.
Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes.
14.
Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy.
15.
Season with salt and pepper.
16.
Pour over the chicken and sprinkle with parsley.
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