Honey-Mustard Chicken and Apples

This was another wonderful Food Network Magazine find! Sorry if there's been too much chicken lately, it's one of our favorite meats and it just seems there are plenty of good recipes for it out there :)

8 skin-on, bone-in chicken thighs (2-2.5 lbs)
Kosher salt
Freshly ground pepper
2 Tbsp extra-virgin olive oil
1 large onion, cut in to large chunks
2 cooking apples (such as Cortland), cut in to chunks
1 cup chicken broth
2-3 Tbsp honey mustard
1-1/2 tsp unsalted butter, softened
1 Tbsp all-purpose flour
1-2 Tbsp roughly chopped fresh parsley

• Preheat oven to 450 degrees. Season chicken with salt and pepper.
• Heat the oil in large ovenproof skillet over med-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden (about 6 minutes). Flip and cook 2-3 more minutes then transfer to a plate. Pour off all but 2 Tbsp of drippings.
• Add the onions and apples then season with salt and pepper. Cook until slightly softened (about 4 minutes). Mix the broth with the mustard then add to the skillet and bring to a boil.
• Arrange the chicken skin-side up in the skillet, transfer to the oven and roast until cooked through (15-20 minutes).
• Mix butter and flour to form a paste. Use slotted spoon to move chicken, apples, and onions to a platter. Bring the pan juices to a simmer, add the butter-flour mixture, and boil to thicken. Pour over chicken and sprinkle with parsley.