Chicken With Sautéed Apples & Mushrooms
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Bone-in chicken thighs are pan-seared until crispy, then baked with sautéed apples and mushrooms in a creamy Dijon sauce. A quick and elegant weeknight dinner.
Ingredients
- 44.4 ml olive oil divided
- 283 g cremini mushrooms quartered
- Kosher salt and pepper
- 1 large shallot finely chopped
- 2 Gala apples cored and cut into ½-inch-thick wedges
- 14.8 ml unsalted butter
- 4 bone-in, skin-on chicken thighs
- 118 ml dry white wine
- 118 ml low-sodium chicken broth
- 6 sprig thyme
- 59.1 ml heavy cream
- 14.8 ml Dijon mustard
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 67.8 mg
- Iron: 3.76 mg
- Magnesium: 50.2 mg
- Phosphorus: 410 mg
- Potassium: 788 mg
- Zinc: 3.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and pepper
- 14.8 ml unsalted butter
- 4 bone-in, skin-on chicken thighs
- 118 ml dry white wine
- 118 ml low-sodium chicken broth
- 6 sprig thyme
- 59.1 ml heavy cream
- 14.8 ml Dijon mustard
Prepare
- 44.4 ml olive oil, divided
- Quarter 283 g cremini mushrooms
- 1 large shallot, finely chopped
- 2 Gala apples, cored and cut into ½-inch-thick wedges
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.