HONEY MUSTARD CHICKEN THIGHS WITH APPLES AND ONIONS

2 tablespoons olive oil

6 chicken thighs, bone-in and skin-on (about 2-2 ½ pounds )

2 teaspoons salt

2 teaspoons black pepper

2 large onions, sliced into 1” wedges

3 apples, cored and sliced into 1” wedges (any good ‘cooking’ apples such as Granny Smith, Pink Lady, Cortland, Honey Crisp, etc…)

10 sprigs of thyme, tied together with kitchen string

1 cup dry white wine

¾ cup honey

½ cup Dijon mustard

¼ cup grainy mustard

Preheat oven to 400 degrees.

Heat olive oil in a large cast iron or oven proof skillet over medium high heat.

Trim any excess fat off the chicken thighs and season liberally on both sides with 1 teaspoon each of the salt and pepper.  Place the seasoned thighs, skin-side down in the skillet and let cook until the skin is browned and crispy, about 4-5 minutes.  Flip and cook for 2 minutes on the other side.  Remove from pan and set aside, reserving pan drippings.  Note – the chicken will not be cooked through.

Add the onions to the skillet and cook, stirring frequently, until they begin to get soft.  Add the apples and thyme bundle to the pan and cook for 2 more minutes, still stirring.  Add the wine to the pan and deglaze, scraping up all of the brown bits on the bottom of the pan.  Season with remaining salt and pepper.  Cook for 3 minutes, letting the wine reduce.

While this cooks, combine the honey with both mustards in a small bowl and whisk until smooth.

Place the chicken thighs back in the pan, nestled in the onions and apples, skin side up.  Pour the honey mustard sauce evenly over the thighs.  Bake for 30 minutes until chicken is cooked through and a luxurious sauce has formed.  Remove the thyme bundle the trash.  Serve over rice or quinoa to absorb the delicious sauce.  Garnish with thyme and DEVOUR!

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