- 4–5 chicken thighs, bone in and skin on, 1 1/2 pounds
- 1 Tablespoon olive oil
- 3–4 baking apples, 1 1/2 pounds, see notes
- 1 red onion, 10 ounces
- 1 cup chicken stock
Honey Mustard Sauce:
- 3 Tablespoons Dijon mustard
- 2 Tablespoons honey
- 1 Teaspoon sea salt, or to taste
- 1/2 Teaspoon ground black pepper
- 1 Tablespoon chopped fresh thyme, or 1 Teaspoon dried
- Preheat the oven to 400ºF.
- Core and cut the apples into 1/2″ slices. Remove both ends off the onion, and cut it in half from the top to the bottom. Peel away the tough outer layer, and lay both halves flat side down. Then cut across the rounded tops to create 1/4″ thick half moon slices.
- Preheat a large 15-18″ oven proof skillet over medium high heat until the pan is hot but not smoking. Add the oil to the pan and swirl to evenly coat the bottom. Then add the chicken thighs, skin side down, and lower the heat to medium. Cook until the skin is golden brown, then turn them over and brown the other side, 8 minutes total.
- Remove the chicken thighs from the pan, and turn off the heat. Add the sliced apples and onions to the pan, and place the chicken thighs evenly around skin side up, nestling them down into the apples and onions. Pour the chicken stock into the pan.
- Then pour the honey mustard sauce over the top, paying special attention to coating the skin on the chicken thighs.
- Place the skillet into the oven and bake until the chicken thighs are completely done, about 25-30 minutes.
- Serve the finished skillet dinner with your choice of sides.
Any apple that’s suitable for baking like Sweet Sixteen, McIntosh, and Granny Smith are perfect for this dish. You want and apple that will hold it’s shape.