Description
This Baked Honey Mustard Chicken and Apples recipe combines the tangy flavors of Dijon mustard and apple cider vinegar with the sweetness of honey and apples, creating a delicious and comforting dish.
Ingredients
Units
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Marinade:
-
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 2 teaspoons honey
- Olive oil
- Sea salt
Chicken and Apples:
- 3 pounds bone-in, skin-on chicken thighs and/or chicken breasts
- 2 shallots, quartered
- 2 medium semi-sweet apples, cored and sliced
- 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
- 1/4 cup apple cider or juice
- 1/4 cup chicken stock
- 1/4 cup calvados apple brandy or white wine
- 1/4 cup creme fraiche, sour cream, or dairy-free yogurt (optional)
Instructions
- Marinate the chicken: Mix Dijon mustard, apple cider vinegar, honey, olive oil, and sea salt. Marinate chicken in the mixture for at least 30 minutes.
- Bake: Preheat oven to 375°F. Arrange chicken, shallots, apples, and leeks in a baking dish. Pour apple cider, chicken stock, and calvados over the chicken. Bake for about 45-50 minutes.
- Finish: Optional step to stir in creme fraiche, sour cream, or yogurt to the sauce. Serve the chicken with the apple mixture on top.
Notes
- You can substitute the chicken stock with vegetable stock for a vegetarian version.
- For a dairy-free option, skip the creme fraiche or sour cream.
- Make sure to check the internal temperature of the chicken to ensure it’s fully cooked before serving.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg