INGREDIENTS<\/h5>\n\n- 4<\/span>\u20135<\/span>\u00a0chicken thighs, bone in and skin on, 1 1\/2 pounds<\/li>\n
- 1 Tablespoon<\/span>\u00a0olive oil<\/li>\n
- 3<\/span>\u20134<\/span>\u00a0baking apples, 1 1\/2 pounds, see notes<\/li>\n
- 1<\/span>\u00a0red onion, 10 ounces<\/li>\n
- 1 cup<\/span>\u00a0chicken stock<\/li>\n<\/ul>\n
Honey Mustard Sauce:<\/strong><\/h5>\n\n- 3 Tablespoons<\/span>\u00a0Dijon mustard<\/li>\n
- 2 Tablespoons<\/span>\u00a0honey<\/li>\n
- 1 Teaspoon<\/span>\u00a0sea salt, or to taste<\/li>\n
- 1\/2 Teaspoon<\/span>\u00a0ground black pepper<\/li>\n
- 1 Tablespoon<\/span>\u00a0chopped fresh thyme, or\u00a01 Teaspoon<\/span>\u00a0dried<\/li>\n<\/ul>\n
\u4eca\u65e5\u306f\u5168\u90e8\u6750\u6599\u3042\u308a\u305d\u3046\u3060\u3002\u307e\u3041\u3001\u30bf\u30a4\u30e0\u306f\u4e7e\u71e5\u3060\u304c\u3002<\/p>\n
INSTRUCTIONS<\/h5>\n\n- Preheat the oven to 400\u00baF.<\/li>\n
- Core and\u00a0cut<\/a>\u00a0the apples into 1\/2\u2033 slices. Remove both ends off the onion, and\u00a0cut<\/a>\u00a0it in half from the top to the bottom. Peel away the tough outer layer, and lay both halves flat side down. Then\u00a0cut<\/a>\u00a0across the rounded tops to create 1\/4\u2033 thick half moon slices.<\/li>\n<\/ol>\n
\n- Preheat a large 15-18\u2033 oven proof skillet over medium high heat until the pan is hot but not smoking. Add the oil to the pan and swirl to evenly coat the bottom. Then add the chicken thighs, skin side down, and lower the heat to medium. Cook until the skin is golden brown, then turn them over and brown the other side, 8 minutes total.<\/li>\n
- Remove the chicken thighs from the pan, and turn off the heat. Add the sliced apples and onions to the pan, and place the chicken thighs evenly around skin side up, nestling them down into the apples and onions. Pour the chicken stock into the pan.<\/li>\n
- Then pour the honey mustard sauce over the top, paying special attention to coating the skin on the chicken thighs.<\/li>\n
- Place the skillet into the oven and bake until the chicken thighs are completely done, about 25-30 minutes.<\/li>\n
- Serve the finished skillet dinner with your choice of sides.<\/li>\n<\/ol>\n
<\/p>\n
\u2026\u2026\u9577\u3047\u308f\uff01\uff01<\/p>\n
\u3068\u306b\u304b\u304f\u3001\u307e\u305a\u3001\u30c8\u30ea\u306b\u7126\u3052\u76ee\u3064\u3051\u308a\u3083\u3044\u3044\u3093\u3060\u306a\u3002<\/p>\n
<\/p>\n
Honey Mustard Sauce:<\/strong><\/h5>\n\n- 3 Tablespoons<\/span>\u00a0Dijon mustard<\/li>\n
- 2 Tablespoons<\/span>\u00a0honey<\/li>\n
- 1 Teaspoon<\/span>\u00a0sea salt, or to taste<\/li>\n
- 1\/2 Teaspoon<\/span>\u00a0ground black pepper<\/li>\n
- 1 Tablespoon<\/span>\u00a0chopped fresh thyme, or\u00a01 Teaspoon<\/span>\u00a0dried<\/li>\n<\/ul>\n
\u4eca\u65e5\u306f\u5168\u90e8\u6750\u6599\u3042\u308a\u305d\u3046\u3060\u3002\u307e\u3041\u3001\u30bf\u30a4\u30e0\u306f\u4e7e\u71e5\u3060\u304c\u3002<\/p>\n
INSTRUCTIONS<\/h5>\n\n- Preheat the oven to 400\u00baF.<\/li>\n
- Core and\u00a0cut<\/a>\u00a0the apples into 1\/2\u2033 slices. Remove both ends off the onion, and\u00a0cut<\/a>\u00a0it in half from the top to the bottom. Peel away the tough outer layer, and lay both halves flat side down. Then\u00a0cut<\/a>\u00a0across the rounded tops to create 1\/4\u2033 thick half moon slices.<\/li>\n<\/ol>\n
\n- Preheat a large 15-18\u2033 oven proof skillet over medium high heat until the pan is hot but not smoking. Add the oil to the pan and swirl to evenly coat the bottom. Then add the chicken thighs, skin side down, and lower the heat to medium. Cook until the skin is golden brown, then turn them over and brown the other side, 8 minutes total.<\/li>\n
- Remove the chicken thighs from the pan, and turn off the heat. Add the sliced apples and onions to the pan, and place the chicken thighs evenly around skin side up, nestling them down into the apples and onions. Pour the chicken stock into the pan.<\/li>\n
- Then pour the honey mustard sauce over the top, paying special attention to coating the skin on the chicken thighs.<\/li>\n
- Place the skillet into the oven and bake until the chicken thighs are completely done, about 25-30 minutes.<\/li>\n
- Serve the finished skillet dinner with your choice of sides.<\/li>\n<\/ol>\n
<\/p>\n
\u2026\u2026\u9577\u3047\u308f\uff01\uff01<\/p>\n
\u3068\u306b\u304b\u304f\u3001\u307e\u305a\u3001\u30c8\u30ea\u306b\u7126\u3052\u76ee\u3064\u3051\u308a\u3083\u3044\u3044\u3093\u3060\u306a\u3002<\/p>\n
<\/p>\n
\u4eca\u65e5\u306f\u5168\u90e8\u6750\u6599\u3042\u308a\u305d\u3046\u3060\u3002\u307e\u3041\u3001\u30bf\u30a4\u30e0\u306f\u4e7e\u71e5\u3060\u304c\u3002<\/p>\n
INSTRUCTIONS<\/h5>\n\n- Preheat the oven to 400\u00baF.<\/li>\n
- Core and\u00a0cut<\/a>\u00a0the apples into 1\/2\u2033 slices. Remove both ends off the onion, and\u00a0cut<\/a>\u00a0it in half from the top to the bottom. Peel away the tough outer layer, and lay both halves flat side down. Then\u00a0cut<\/a>\u00a0across the rounded tops to create 1\/4\u2033 thick half moon slices.<\/li>\n<\/ol>\n
\n- Preheat a large 15-18\u2033 oven proof skillet over medium high heat until the pan is hot but not smoking. Add the oil to the pan and swirl to evenly coat the bottom. Then add the chicken thighs, skin side down, and lower the heat to medium. Cook until the skin is golden brown, then turn them over and brown the other side, 8 minutes total.<\/li>\n
- Remove the chicken thighs from the pan, and turn off the heat. Add the sliced apples and onions to the pan, and place the chicken thighs evenly around skin side up, nestling them down into the apples and onions. Pour the chicken stock into the pan.<\/li>\n
- Then pour the honey mustard sauce over the top, paying special attention to coating the skin on the chicken thighs.<\/li>\n
- Place the skillet into the oven and bake until the chicken thighs are completely done, about 25-30 minutes.<\/li>\n
- Serve the finished skillet dinner with your choice of sides.<\/li>\n<\/ol>\n
<\/p>\n
\u2026\u2026\u9577\u3047\u308f\uff01\uff01<\/p>\n
\u3068\u306b\u304b\u304f\u3001\u307e\u305a\u3001\u30c8\u30ea\u306b\u7126\u3052\u76ee\u3064\u3051\u308a\u3083\u3044\u3044\u3093\u3060\u306a\u3002<\/p>\n
<\/p>\n
- \n
- Preheat a large 15-18\u2033 oven proof skillet over medium high heat until the pan is hot but not smoking. Add the oil to the pan and swirl to evenly coat the bottom. Then add the chicken thighs, skin side down, and lower the heat to medium. Cook until the skin is golden brown, then turn them over and brown the other side, 8 minutes total.<\/li>\n
- Remove the chicken thighs from the pan, and turn off the heat. Add the sliced apples and onions to the pan, and place the chicken thighs evenly around skin side up, nestling them down into the apples and onions. Pour the chicken stock into the pan.<\/li>\n
- Then pour the honey mustard sauce over the top, paying special attention to coating the skin on the chicken thighs.<\/li>\n
- Place the skillet into the oven and bake until the chicken thighs are completely done, about 25-30 minutes.<\/li>\n
- Serve the finished skillet dinner with your choice of sides.<\/li>\n<\/ol>\n
<\/p>\n
\u2026\u2026\u9577\u3047\u308f\uff01\uff01<\/p>\n
\u3068\u306b\u304b\u304f\u3001\u307e\u305a\u3001\u30c8\u30ea\u306b\u7126\u3052\u76ee\u3064\u3051\u308a\u3083\u3044\u3044\u3093\u3060\u306a\u3002<\/p>\n
<\/p>\n
![\"Untitled\"](\"https:\/\/live.staticflickr.com\/65535\/52359586476_0b5cfa2956_z.jpg\")
<\/a>