Chicken Thighs with Apples & Onions

This was a pretty good recipe.  It was a little more work than I anticipated, probably because I was playing referee with the boys while trying to cook.  This is one of those recipes for when I have a little extra time to cook on the weekends.  The apples were really good after cooking with the chicken.  We had my mother in law over for dinner, and she really loved it.  Of course, my husband loved it, he ate more than his share.  He tells people that he is a walking billboard for my cooking!  Hope you enjoy!

Chicken Thighs with Apples & Onions

Ingredients:  8 skin-on, bone-in Chicken Thighs

                   2 Tbsp Olive Oil

                   1 large Onion, cut into large chunks

                   2 cooking Apples, cut into chunks

                   2 to 3 Tbsp Honey Mustard

                   1 cup Chicken Broth

                   1 1/2 tsp unsalted Butter, softened

                   1 Tbsp all-purpose Flour

1. Preheat oven to 450.  Season the chicken with salt & pepper.  Heat olive oil in an oven proof skillet over medium-high heat.  Add chicken, skin side down, and cook until golden & crispy, about 6 min.  Turn over chicken and cook an additional 2-3 minutes.  Remove from pan.  Pour off all but 2 Tbsp of drippings from pan.
2. Add onions & apples to skillet, season with salt & pepper.  Cook until slightly softened, about 4 min.  Mix broth with mustard and add to skillet, bring to a boil.  Add chicken, skin side up, to skillet.  Transfer skillet to the oven and roast until chicken is cooked through, about 20 min.
3. Mix the butter & flour together to form a paste.  Remove chicken from oven.  With a slotted spoon, remove chicken, apples & onions from pan.  Bring the pan juices to a simmer and add in butter/flour mixture.  Bring to boil and allow to thicken for about 2 min.  Season with salt & pepper and spoon over chicken.