Arkansas PBS > Engage > Blog > "Cook With Brooks" Honey Mustard Chicken and Apples

"Cook With Brooks" Honey Mustard Chicken and Apples

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  • Chef Steven Brooks
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Honey Mustard Chicken and Apples

25 mins Serves 2
  • 2 skin-on, bone-in chicken legs and thighs
  • Kosher salt and freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 large onion, chunked
  • 2 cooking apples, chunked
  • 1 cup low-sodium chicken broth
  • 2 to 3 tablespoons honey mustard
  • 1 1/2 teaspoons unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 1 - 2 tablespoons fresh parsley, roughly chopped

Heat the olive oil in a medium skillet over medium-high heat. Season chicken with salt and pepper. Place chicken skin side down for 3 minutes, then flip. (You just want to get the skin crispy.)

Remove chicken onto plate, but use the juices in skillet to start cooking onions and apples. Add onions and apples and simmer a couple of minutes. Add honey mustard and half of chicken stock. Then, place chicken back into skillet to finish cooking. Chop parsley and sprinkle on top while everything cooks down.

After about 10 minutes or the inner temperature of the chicken reaches 165 degrees Fahrenheit, add butter, flour and the rest of the chicken stock to thicken sauce. Simmer for 5 minutes.

Cook With Brooks: Honey Mustard Chicken and Apples Plated

Make a beautiful plate, and top dish with the rest of the parsley. Enjoy!

We had a great time exploring history and flavors in “Roots Run Deep” in Lowell, Arkansas, this Saturday! After touring the Vanzant Fruit Farms and making a visit to the market on Highway 264, we took some of the apples, honey and other great flavors we discovered to make this Honey Mustard Chicken and Apples dish. We couldn’t resist this meal, and we don’t think your friends and family will be able to, either! Be sure to let us know how your cooking adventure turns out.


"Cook With Brooks: Roots Run Deep"


"Cook With Brooks" airs on Saturdays at 5 p.m.