Honey Mustard Chicken with Apples and Onions
November is always a month of transition for the whole Eckert family. We have completed the very busiest part of our year and while I will miss the lively fall weekends on the farm, I am really looking forward to spending more time with my kids and to cooking more involved meals! I decided to make Honey Mustard Chicken with Apples and Onions last night because my kids adore bone-in chicken. In fact, they would be perfectly happy if we ate Eckert’s Restaurant’s fried chicken every night. This recipe requires a decent chunk of time and at first I thought I had bit off more than I could chew on a weeknight. Dinner wasn’t on the table until 7pm but it was sure worth the wait. This recipe also requires a large Dutch oven or oven-proof skillet and a willingness to make gravy (I promise it is easy!).
I started by browning the chicken pieces in hot oil. A glass lid or a splatter screen comes in handy during this step. After the chicken is browned and set aside, the pan drippings become a flavorful base for the chopped apples and onions and the addition of honey mustard really ads some zing. I recommend using Granny Smith, Jonathon, Fuji, Braeburn, Cameo, Golden Delicious or EverCrisp apples.
A little side apple story here:
I used a new apple variety called EverCrisp in this recipe. We will have this apple for sale in October of 2016. Our young trees did not bear much fruit this year but let me tell you, they are delicious apples!! This apple tastes like a cross between Honeycrisp and Fuji, sweet with a killer crunch! Be sure it is on your apple radar next fall.
Once the apples and onions are softened, the chicken pieces go on top and into the oven. When the chicken is cooked through, it is time to make a very simple gravy using flour and butter to thicken the juices. I used Bob’s Red Mill Gluten-free Flour since I am trying to limit gluten in my diet but all-purpose flour works just as well. If your gravy doesn’t thicken, make another batch of butter and flour paste and add as needed.
Once the gravy is done, your home will smell good enough to eat and your family will come flocking to the table! Serve your scrumptious chicken in a large platter topped with gravy and enjoy on top of rice or noodles!
Eat well this Fall, Angie
- 4 bone-in chicken legs, skin on
- 4 bone-in chicken thighs, skin on
- Kosher salt and pepper
- 2 Tbs. canola oil
- 1-2 large apples, cored and chopped
- 1 large yellow onion, chopped
- 1 cup chicken broth
- 3 Tbs. Eckert’s Honey Dijon Mustard
- 1/2 Tbs. softened butter
- ½ Tbs. all-purpose flour or Bob’s Red Mill Gluten-Free Flour
- Preheat the oven to 425 degrees. Season the chicken pieces with salt and pepper. Heat oil in a Dutch oven or an oven-proof skillet over medium-high heat. Working it 2 batches add the chicken skin side down. Cover with a splatter screen or lid and brown for 5-6 minutes. Flip chicken and cook 3 minutes more. Transfer browned chicken pieces to a platter. Pour off all but 2 tablespoons of the pan drippings.
- Add the apples and onions to the Dutch oven and return to medium heat. Season with 1 teaspoon Kosher salt and several grinds of black pepper. Cook apples until softened, about 5 minutes. (This timing may depend on the type of apple you select.) Add the broth and mustard to the Dutch oven and stir to combine. Bring mixture to a boil before arranging chicken pieces on top of the apples and onions. Cover and transfer Dutch oven to the oven and bake for 20-25 minutes or until the chicken has reached an internal temperature of 165 degrees.
- Using a tongs or slotted spoon, transfer the chicken, apple and onions to a large platter. Bring the remaining cooking juices to a simmer. Mix the butter and flour together in a small bowl to make a paste before adding it to the cooking juices. Cook the juices and paste until the mixture thickens to form a gravy. Season to taste and pour over chicken, apple and onions. Serve immediately with Amish noodles or rice.
- Makes 4 servings.