Autumn Chicken {A Post For Earth Fare}

I wish I had some wonderful autumn themed story to tell you that was my inspiration for this recipe. A day spent picking apples that led to me coming home to a fire in the fire place and sitting around with the family eating this delicious dish. Well...not so much. Apple picking? That's still on our to do list. Sitting around the fire place? Yeah, we don't have one of those. What I do have is a simple explanation that is going to give you a new chicken recipe you're going to love.

It was time for me to go shopping at my local Earth Fare for my monthly post. It just so happened they had beautiful chicken thighs on sale for $.99/pound! It was a deal I couldn't pass up. The second part of the story is while we grill year round, when the days start to get a little chilly, and then down right cold, Mr. E. is in charge of manning the grill. Sure, he normally is anyway, but I have actually gotten pretty proficient  at it myself over the last few years, but only when it's warm outside.

So there I was. I had these gorgeous chicken thighs that needed to be cooked in the oven. Okay, that's easy enough. I love roasted chicken. And why not add in some autumn flavor with apples. Do you cook savory dishes with apples? They are fantastic in dishes other than dessert. And if you've never tasted the way they compliment onions, you must! When they cook together (think a stuffing that has apple in it) it's a match made in fall heaven.

This would make a terrific Sunday supper but is also easy enough for any weeknight. It's a beauty to entertain with, and can be adapted to feed more without much hassle

Not every recipe has to have some magical story behind it. Sometimes the yummiest of dishes come by the most simple of means. A good deal + A chilly day = Your lucky day!

Roasted Honey Mustard Chicken 

with 

Apples

6 bone in chicken thighs, patted dry

2 large Cortland apples, cut into large chunks

1 large white onion cut into large chunks

1 c. chicken broth

2 TBS honey mustard

1 1/2 TBS olive oil

Salt and Pepper to taste

Dried Parsley

Preheat oven to 450. Grease a 9x13 baking dish. Heat oil in large skillet over medium high heat. Season chicken with salt and pepper. When oil is hot, place chicken in, skin side down, and cook for about 6 minutes until golden brown. Flip. Cook 3 additional minutes. Remove to a platter lined with paper towels. Drain off all but 2 TBS drippings. Add apples and onions to skillet. Season with salt and pepper. Sprinkle with parsley.Saute' until softened about 4 minutes. Mix honey mustard with broth. Pour into skillet. Increase heat to high and bring to a boil. Carefully transfer to baking dish. Lay chicken on top. Roast in oven for 20-25 minutes until chicken cooked through. To serve, remove chicken and then using a slotted spoon, lay apples and onions on platter. Lay chicken on top. Spoon pan juices over top. Sprinkle with extra parsley. *NOTE* This honey mustard is NOT the salad dressing. It can be found in the condiment aisle next to the other varieties of mustard.  

Shared on The Country Cook Sept. 26, 2014

Chicken at Very Good Recipes

Disclaimer: I was provided with a gift card in exchange for this post. All thoughts and opinions are my own.