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Mustard Chicken Thighs and Apples in White Wine and Cream Sauce
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Tender chicken thighs with apples, onions, and white wine-mustard sauce - ideal for any occasion.
Ingredients:
  • 0.66666668653488 cup apple juice
  • 0.66666668653488 cup Pinot Grigio wine
  • 1 tablespoon Dijon mustard
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon herbes de Provence
  • 1 tablespoon unsalted butter
  • 8 medium boneless, skinless chicken thighs
  • salt and ground black pepper to taste
  • 0.5 cup onion slices
  • 4 medium Apples, raw
  • 0.66666668653488 cup heavy cream
Instructions:
  • In a small container, blend together apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence; set aside.
  • In a 12-inch nonstick skillet over medium heat, melt butter and sear chicken thighs for 3 minutes on each side until golden brown. Season with salt and pepper. Arrange onion and apple slices over the chicken, then pour the cooking liquid over the top. Bring to a boil, cover, and simmer.
  • Cook the chicken until it is fully cooked and the juices run clear, approximately 20 minutes. Make sure the internal temperature reaches at least 165°F (74°C) by using an instant-read thermometer. Transfer the chicken, apples, and onions to a serving dish and keep them warm.
  • Bring the liquid to a lively boil over medium-high heat. Let it bubble and reduce to around 1 1/2 cups, stirring often, for about 5 minutes. Add the heavy cream and simmer until the sauce is thickened and fully combined.
  • Drizzle the flavorful sauce over the succulent chicken, crisp apples, and savory onions before serving.

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