Recipe Background
Apples, chicken, and mustard are like the three musketeers when it comes to savory flavor; apples bring the refreshment and the sweetness, chicken the meatiness and the savory, and mustard adds tang. So, Apple Dijon Chicken declares all (flavors) for one (dish) and one (dish) for all (cravings)! Chicken thighs make the meal extra succulent and juicy, Italian seasoning adds a touch of fragrance, and potatoes... well potatoes are just awesome (they are D'Artagnan in this metaphor). Apple Dijon Chicken will get you up and swashbuckling in no time!
Apples, chicken, and mustard are like the three musketeers when it comes to savory flavor; apples bring the refreshment and the sweetness, chicken the meatiness and the savory, and mustard adds tang. So, Apple Dijon Chicken declares all (flavors) for one (dish) and one (dish) for all (cravings)! Chicken thighs make the meal extra succulent and juicy, Italian seasoning adds a touch of fragrance, and potatoes... well potatoes are just awesome (they are D'Artagnan in this metaphor). Apple Dijon Chicken will get you up and swashbuckling in no time!
Ingredients
- 8 chicken thighs bone-in and skin-on
- 3 tablespoons olive oil divided
- 1 tablespoon Italian seasoning
- 1 tablespoon salt plus more to taste
- 1/2 tablespoon ground black pepper plus more to taste
- 1 cup onions finely chopped
- 2 tablespoons garlic minced
- 1 apple grated
- 1 teaspoon paprika
- 2 medium potatoes peeled and cut into 1-inch cubes
- 2 carrots peeled and cut into 1-inch pieces
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 cups water
- 1 tablespoon parsley finely chopped, for garnish
Directions
- Preheat the oven to 450 degrees F.
- Pat each chicken thigh dry with a paper towel.
- Add 1 1/2 tablespoons olive oil, the Italian seasoning, the salt, and the pepper to a bowl, mixing well with a spoon.
- Generously smear the seasoning mixture all over the chicken thighs on both sides.
- Heat the remaining olive oil in a cast-iron skillet or oven-safe skillet over medium-high heat until the oil starts to sizzle and shimmer, about 2 minutes.
- Place the chicken skin-side down in the hot oil and sear until the skin turns brown and crispy, about 2 minutes.
- Flip the chicken and cook on the other side for 2 minutes.
- Transfer the chicken thighs to a plate.
- In the same skillet, add the onions, the garlic, the apple, and the paprika, stirring well to combine and cooking until fragrant, about 2 minutes.
- Add the potatoes and the carrots to the onion mixture, stirring well.
- Add in the mustard and the soy sauce, mixing well to evenly coat the mixture with the sauces.
- Place the chicken on top of the vegetable mixture skin-side up.
- Add the water to the skillet. It should cover 1/3 of the chicken thighs in height.
- Bring the mixture to a simmer.
- Place the skillet in the oven and bake until the chicken reaches 165 degrees F internally, about 35 minutes.
- Let the chicken rest for 10 minutes.
- Taste for seasoning.
- Garnish with the parsley and serve.
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