Give your classic chicken dinner a makeover with a creamy mustard sauce.
- 4 serving(s)
- Total Time:
- 30 mins
- 3 tbsp.
10-ounce package cremini mushrooms, quartered
large shallot, finely chopped
Gala apples, cut into 1/2-inch-thick wedges
- 1 tbsp.
small chicken legs (about 2 lbs)
- 1/2 c.
dry white wine
- 1/2 c.
low-sodium chicken broth
sprigs thyme, plus more for serving
- 1/4 c.
- 1 tbsp.
- Step 1Heat oven to 375°F. Heat 2 tablespoons oil in large oven-safe skillet on medium-high. Add mushrooms and pinch of salt and cook, tossing occasionally, 5 minutes. Add shallot and cook, stirring occasionally, 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 to a second plate and wipe skillet clean.
- Step 2Return skillet to medium. Rub chicken with remaining Tbsp oil, season with 1/2 teaspoon each salt and pepper, and cook, bone side up first, until browned on all sides, 10 to 12 minutes; drain excess fat. Turn chicken skin side up, add wine and cook 1 minute, then add broth and thyme. Return apples to the skillet, transfer skillet to oven, and bake until chicken is cooked through (165°F), 7 to 8 minutes.
- Step 3Transfer 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.
PER SERVING 505 CALORIES, 30.5 G FAT (10 G SATURATED), 38 G PROTEIN, 545 MG SODIUM, 18 G CARB, 3 G FIBER
COST PER SERVING $3.77
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