Time: 40 min.
Complexity: easily
Servings: 4

Apples have long been used in poultry preparation. Sour and sweet-and-sour varieties are typically used for this purpose. Their juice acts as a kind of marinade, neutralizing the fat and making the meat more tender and flavorful. Chicken baked with apple slices also acquires a unique fruity aftertaste. Honey mustard adds a piquant flavor to the dish.

Ingredients:

• 8 chicken thighs with skin and bone (1-1.2 kg)
• 2 tbsp. l. olive oil
• 1 large onion, coarsely chopped
• 2 sweet and sour apples, cut into large wedges
• 1 cup of broth
• 2 - 3 tbsp. honey mustard
• 1.5 tsp softened butter
• 1 tbsp flour
• 1 - 2 tbsp coarsely chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken thighs, apples, mustard, parsley

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Preparation:

Step 1
• Season the chicken with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down in the hot oil and cook until crispy, about 6 minutes. Turn the chicken over and cook for another 2-3 minutes, then transfer to a plate. If you don't have enough room for all the chicken thighs, you can cook in batches. Drain the oil, reserving 2 tablespoons for frying.
Step 2
• Place the onions and apples in a frying pan, season with salt and pepper. Cook for about 4 minutes until softened. Dissolve the mustard in broth and pour it over the onions and apples. Bring to a boil. Arrange the thighs skin-side up in the same pan.
Step 3
• Preheat oven to 230°C. Place in the oven and bake until the chicken is fully cooked through – 15–20 minutes.
Step 4
• Mix the butter and flour. Using a slotted spoon, transfer the cooked chicken, apples, and onions to plates. Bring the remaining sauce to a gentle simmer and whisk in half of the flour mixture. Cook for 2 minutes, until the mixture thickens. Continue cooking the sauce, adding more butter and flour if necessary. The result should be a thick gravy. Season with salt and pepper. Pour the sauce over the chicken and sprinkle with parsley.

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