Recipe: Creamy Thyme Chicken with Sautéed Apples and Mushrooms

Ingredients:

3 tbsp. olive oil

1 10-ounce package cremini mushrooms, quartered

Kosher salt

Pepper

1 large shallot, finely chopped

2 Gala apples, cut into 1/2-inch-thick wedges

1 tbsp. butter

4 Chicken legs

1/2 c. dry white wine

1/2 c. low-sodium chicken broth

6 sprigs thyme, plus more for serving

1/4 c. heavy cream

1 tbsp. Dijon mustard

Directions:

1. Preheat oven to 375°F.

2. Heat 2 tablespoons oil in large oven-safe skillet. Add mushrooms and pinch of salt and cook, tossing occasionally, for 5 minutes. Add shallot and cook until mushrooms are golden brown, 2 to 3 minutes; transfer to a plate. Add apples and butter to the skillet and cook, tossing occasionally until beginning to turn golden brown, 2 to 3 minutes; transfer these to a second plate and wipe the skillet clean.

2. Rub chicken with 1 T of oil and season with ½ teaspoon of salt and ½ teaspoon of pepper.  Cook bone side up first for 10-12 minutes then flip add wine and cook 1 minute.  Add broth and time and return apples to the skillet. Transfer to the oven and bake 7 to 8 minutes.

3. Transfer chicken and apples to plate, discard thyme, and return skillet to medium heat. Whisk in cream and mustard, then fold in mushroom mixture and cook until heated through, about 2 minutes. Serve with chicken and apples and additional thyme if desired.

Recipe inspiration found HERE.

This recipe is sooooo so good. But I will say that the apples, while nice, weren’t really necessary.  The next time I make this I’m going to try the recipe without them and see if I miss them.

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