Honey-Mustard Chicken and Apples
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Total Reviews: 31
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By goldendillicious
on August 24, 2011
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This was AMAZING and EASY. I have been eyeballing this recipe in the magazine for almost a year and finally decided to make it tonight. I did not have an oven-safe skillet, so I improvised. I cooked up everything in the skillet, and transferred it to a roasting pan (without the rack. When finished in the oven, I removed the chicken, apples & onions from the pan and deglazed it with a little chicken stock and poured the liquid into a small pot on the stove to finish the sauce. I only had organic boneless, skinless chicken thighs, but it still turned out great. I will definitely be making this again!
By MumsieX3
on April 05, 2011
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This is a great recipe!! It was delicious, flexible enough to tolerate substitutions and a *keeper * for me! Thanks!
By amylooamram_5593428
commack, NY
on January 16, 2011
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MMmmmmmm! This is a delicious recipe. The only reason i give it 4 stars instead of 5 is that the chicken itself did not have much flavor without the gravy but that may be my fault if i did not salt and pepper enough. We also like our chicken to fall off the bone but by cooking the chicken longer the apples did not hold there shape and my apple and onion mixture was mushed, but still delicious. The gravy was so tasty and as I said the apple and onion mixture was sooooo good. I will definitely make this again and double the apple and onions but i will roast the chicken separately. I will probably still brown the chicken skin first in the pan to flavor the apple and onion mixture which also is used for the gravy before roasting. YUM.. I want to eat it right now : make this recipe and enjoy.
By DiveIntoChocolate
on November 22, 2010
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I bought everything for this recipe, but when I started cooking I realized that I didn't have bone-in, skin-on thighs . . . mine were skinless and boneless. I decided to make it anyway, and it turned out great. I love the flavor of the mustard with the sweetness/tartness of the apple. I served it with rice, but it could definitely stand alone.
By littlenabu_10564719
Reading, PA
on November 09, 2010
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This is SOOOO easy and YUM! I made it with bone-in breasts instead of thighs just because of personal preference. Double this so you have left overs.
By little2klizzard
Fort Worth, 24
on October 18, 2010
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Very tastey. Great for an Autumn dish. Easy to make.
By kbevan3_1400185
Pinehurst, NC
on October 14, 2010
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This was surprisingly simple, very tasty, the apples & onions really did work well together. Finishing it in the oven leaves room stove top to do other cooking; also then you don't need to watch it.
By avonlea163_6058935
Deptford, NJ
on October 05, 2010
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This recipe was very easy to make. It smelled great and tasted even better. The sauce was really good...everyone was sopping it up with their rolls. A great use for inexpensive chicken thighs! Will definitely make again.
By EdKagan
on October 01, 2010
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Very nice comfort dinner. Creamy and mild. You could add a little kick with some horse radish if it suits you.
By wineanytime
Mount Laurel, NJ
on October 01, 2010
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I LOVED this recipe. Rustic and simple; autumn on your plate. I served it with broccoli. Made two minor changes: Used boneless/skinless chicken breasts and added a splash of white wine prior to the honey-mustard/broth mixture to help de-glaze the pan. Oh--and used 3 apples. It was delicious. Will definitely make again! Thank you Food Network!