Mustard Chicken Thighs and Apples in White Wine and Cream Sauce
Chicken thighs are cooked with apples and onions in a white wine-mustard sauce that’s perfect for both weeknights and company.
apple juice and white wine together In a small container, combine the Provence herbs with the Dijon mustard, ginger, and garlic.
In a 12-inch nonstick skillet with melted butter over medium heat, brown chicken thighs for about 3 minutes on each side.
Add salt and pepper to taste.
Add apple slices, onion slices, and cooking liquid to the top of the chicken thighs.
Mixture should be heated to a simmer after coming to a boil.
Simmer for about 20 minutes, or until the chicken is no longer pink in the center and the juices are clear.
In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C).
Chicken, apples, and onions should be moved to a serving dish and kept warm.