Honey-Mustard Chicken and Apples

• 8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 large onion, cut into large chunks
• 2 cooking apples (such as Cortland), cut into chunks
• 1 cup low-sodium chicken broth
• 2 to 3 tablespoons honey mustard
• 1 1/2 teaspoons unsalted butter, softened
• 1 tablespoon all-purpose flour
• 1 to 2 tablespoons roughly chopped fresh parsley

1. Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
2. Heat the olive oil in a large ovenproof skillet over medium-high heat.
3. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes.
4. 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.
17. Per serving: Calories 457; Fat 28 g (Saturated 7 g); Cholesterol 122 mg; Sodium 200 mg; Carbohydrate 18 g; Fiber 2 g; Protein 33g
18. Photograph by Antonis Achilleos

chicken, kosher salt, extravirgin olive oil, onion, cooking apples, chicken broth, honey mustard, unsalted butter, flour, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/honey-mustard-chicken-and-apples-recipe.html (may not work)