Mustard Chicken Thighs and Apples in White Wine and Cream Sauce
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Ingredients for - Mustard Chicken Thighs and Apples in White Wine and Cream Sauce

1. Apple juice - ⅔ cup
2. Pinot Grigio wine - ⅔ cup
3. Dijon mustard - 1 tablespoon
4. Garlic powder - ½ teaspoon
5. Ground ginger - ½ teaspoon
6. Herbes de Provence - ½ teaspoon
7. Unsalted butter - 1 tablespoon
8. Boneless, skinless chicken thighs - 8 medium
9. Salt and ground black pepper to taste - 8 medium
10. Onion slices - ½ cup
11. Apples, raw - 4 medium
12. Heavy cream - ⅔ cup

How to cook deliciously - Mustard Chicken Thighs and Apples in White Wine and Cream Sauce

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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