Mustard Chicken
- 2 apples, peeled, cored, and thinly sliced
- 1 onion, thinly sliced
- 1 chicken cut into pieces or ~4 lbs assorted skin-on thighs, drumsticks and breasts
- Salt and pepper
- Butter
- 1 1/4 cup white wine
- 1 cup heavy cream mixed with
- 1/2 cup Dijon mustard (Grey Poupon or similar)
- Preheat oven at 325 F.
- Pat chicken dry, then salt and pepper chicken pieces on both sides. Brown them on both sides in ~1 Tbsp. butter in a heavy, oven-proof pot on medium-high heat, until skin is golden and crispy, about 4-5 minutes per side. Set aside the chicken, and then brown the onions in the chicken drippings. Remove the onions and brown the apples in the same way, adding a little more butter if necessary. Leaving the apples in the pot, deglaze with the wine for a couple minutes on medium heat.
- Place the chicken and onions over the apples. Cover with cream and mustard mixture and mix with the wine beneath. Make sure any white meat is on the bottom so it stays moist. Cover the pot with lid and bake at 325 F for 1.5-2 hours, until meat is tender and falling off bone. (Good served over jasmine rice.)
apples, onion, chicken, salt, butter, ubc, heavy cream mixed, dijon mustard
Taken from www.epicurious.com/recipes/member/views/mustard-chicken-52299001 (may not work)