Recipe found on

Makes 4 servings


  • 3 Tbsp. olive oil
  • 1 10-ounce package cremini mushrooms, quartered
  • Kosher salt
  • Pepper
  • 1 large shallot, finely chopped
  • 2 Gala apples, cut into 1/2-inch-thick wedges
  • 1 Tbsp. butter
  • 4 small chicken legs (about 2 lbs)
  • 1/2 c. dry white wine
  • 1/2 c. low-sodium chicken broth
  • 6 sprigs thyme, plus more for serving
  • 1/4 c. heavy cream
  • 1 Tbsp. Dijon mustard


Heat 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. 

Return 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. 

Transfer 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.