Mustard Chicken Thighs and Apples in White Wine and Cream Sauce
Description
Chicken thighs are cooked with apples and onions in a white wine-mustard sauce that's perfect for both weeknights and company.
Ingredients
•
2/3 cup apple juice
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2/3 cup Pinot Grigio wine
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1 tablespoon Dijon mustard
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1/2 teaspoon garlic powder
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1/2 teaspoon ground ginger
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1/2 teaspoon herbes de Provence
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1 tablespoon unsalted butter
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8 medium boneless, skinless chicken thighs
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salt and ground black pepper to taste
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1/2 cup onion slices
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4 medium Apples, raw
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2/3 cup heavy cream
Directions
1
Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
2
Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
3
Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
4
Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
5
Pour sauce over chicken, apples, and onions and serve.