Chicken With Sautéed Apples & Mushrooms

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the quartered cremini mushrooms and a pinch of salt; cook, tossing occasionally, until they begin to brown, about 5 minutes.

2. Step 2.

   Add the finely chopped shallot to the skillet with the mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown, 2 to 3 minutes. Transfer the mushroom-shallot mixture to a plate and set aside.

3. Step 3.

   Add the apple wedges and 1 tablespoon unsalted butter to the same skillet. Cook over medium-high heat, tossing occasionally, until the apples begin to turn golden brown, 2 to 3 minutes. Transfer the apples to a separate plate, then wipe the skillet clean with a paper towel.

4. Step 4.

   Return the skillet to medium heat. Rub the chicken thighs with the remaining 1 tablespoon olive oil and season with ½ teaspoon each salt and pepper. Place the chicken skin side down in the skillet and cook until the skin is browned and crispy, 8 to 10 minutes. Pour off and discard any excess fat from the skillet.

5. Step 5.

   Turn the chicken skin side up. Add ½ cup dry white wine to the skillet and cook for 1 minute, scraping up any browned bits. Then add ½ cup low-sodium chicken broth and 6 thyme sprigs. Return the apples to the skillet, placing them around the chicken. Transfer the skillet to the preheated oven and bake until the chicken is cooked through (165°F on an instant-read thermometer), 7 to 8 minutes.

6. Step 6.

   Remove the skillet from the oven. Transfer the chicken and apples to a plate and discard the thyme sprigs. Return the skillet to medium heat. Whisk in ¼ cup heavy cream and 1 tablespoon Dijon mustard until smooth. Fold in the reserved mushroom-shallot mixture and cook, stirring, until heated through, about 2 minutes. Serve the sauce over the chicken and apples, garnished with additional thyme if desired.