Vermont Maple Mustard Chicken with Apples

Ingredients

• 1 1/4 lb bone-in chicken thighs
• 3 firm apples, cut into thick wedges
• 3 tbsp maple syrup
• 3 tbsp whole-grain mustard
• 2 tbsp cider vinegar
• 3 tbsp neutral oil or butter, divided
• 1 large onion, cut into wedges
• 3 garlic cloves, minced
• 8 fresh sage leaves
• 1/2 cup chicken broth
• 1 lemon, cut into wedges
• Salt and black pepper

Steps

1. Heat the oven to 425F (220C). Pat the chicken thighs completely dry and season them well on both sides.
2. Heat 2 tablespoons of the oil in an ovenproof skillet over medium-high heat and lay the thighs in skin side down.
3. Cook for 7 to 8 minutes without moving them, until the skin is deep golden and releases from the pan on its own. Trying to turn it early tears the skin and loses the crust.
4. Turn the thighs, cook 2 minutes more, then lift them out.
5. Add the onion and apple wedges to the pan and cook for 5 minutes, until they take on colour in the chicken fat, then add the garlic and sage for 30 seconds.
6. Whisk the maple syrup, mustard, vinegar, and broth together and pour it into the pan, scraping up the browned bits.
7. Return the chicken skin side up, sitting it on top of the apples so the skin stays above the liquid and crisp.
8. Roast for 20 to 25 minutes, until the thickest part reaches 165F (74C) and the glaze has reduced and darkened. Rest 5 minutes and serve with lemon wedges.

Allergen note: Contains dairy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.