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1
Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
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2
Heat the olive oil in a large ovenproof skillet over medium-high heat.
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3
Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes.
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4
Flip and cook 2 to 3 more minutes, then transfer to a plate.
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5
Pour off all but 2 tablespoons of the drippings.
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6
Add the onion and apples to the skillet and season with salt and pepper.
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7
Cook until slightly softened, about 4 minutes.
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8
Mix the broth with the mustard, then add to the skillet and bring to a boil.
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9
Arrange the chicken, skin-side up, in the skillet.
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10
Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
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11
Mix the butter and flour to form a paste.
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12
Use a slotted spoon to transfer the chicken, apples and onion to plates.
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13
Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes.
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14
Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy.
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15
Season with salt and pepper.
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16
Pour over the chicken and sprinkle with parsley.
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17
Per serving: Calories 457; Fat 28 g (Saturated 7 g); Cholesterol 122 mg; Sodium 200 mg; Carbohydrate 18 g; Fiber 2 g; Protein 33g
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18
Photograph by Antonis Achilleos
