Mustard Chicken Thighs and Apples in White Wine and Cream Sauce

This main dish is fast enough for a weeknight, but "fancy" enough for guests! Boneless, skinless chicken thighs are quickly browned, then simmered with apples and onions in a flavorful liquid. Simply remove the apples and onions at the end, let the liquid reduce, add a little cream, and voila, there is a beautiful sauce! We enjoyed this recipe with white rice, steamed broccoli, and a crusty baguette.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 682 Calories

Ingredients

• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• 1 tablespoon unsalted butter
• salt and ground black pepper to taste
• ⅔ cup apple juice
• ⅔ cup heavy cream
• 1 tablespoon Dijon mustard
• ½ teaspoon herbes de Provence
• ½ cup onion slices
• 8 medium boneless, skinless chicken thighs
• ⅔ cup Pinot Grigio wine
• 4 medium Apples, raw

Recipe Instructions

Step 1

Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.

Step 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.

Step 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.

Step 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.

Step 5

Pour sauce over chicken, apples, and onions and serve.