Honey-Mustard Chicken and Apples

foodnetwork.com

Sara E. Brenton

8 skin-on, bone-in chicken thighs (2 to 2 ½ pounds)

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 large onion, cut into large chunks

2 cooking apples (such as Cortland), cut into chunks

1 cup low-sodium chicken broth

2 to 3 tablespoons honey mustard

1 ½ teaspoons unsalted butter, softened

1 tablespoon all-purpose flour

1 to 2 tablespoons roughly chopped fresh parsley

Directions at foodnetwork.com

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