Step 1

Preheat the oven to 350 degrees.

Step 2

Mix lemon juice and cinnamon in a bowl. Toss with apples.

Step 3

Heat a large oven-proof skillet over med-high heat and add 1 tbs butter and 1 tbs cooking oil.

Step 4

When sizzling, add apples and onions to the pan. Season with salt and pepper. Saute for 5 minutes until soft, stirring occasionally.

Step 5

Remove apples and onion mixture from the pan and set aside.

Step 6

Add 1 tablespoon of cooking oil to the pan and brown chicken skin side down for 5 minutes. Flip to other side and brown for a few minutes more. Remove from the pan and set aside.

Step 7

Stir in chicken stock, scraping up browned bits from the bottom of the pan.

Step 8

Stir in dijon mustard, honey, and herbs de Provence.

Step 9

Combine 1 tablespoon butter (butter should be soft) with 1 tablespoon flour and stir mixture into pan.

Step 10

When all ingredients in the pan are well combined, return the chicken and apple mixture to the pan.

Step 11

Bake uncovered in the oven for 30 min or until the thigh runs clear when pierced with a fork.

Step 12

Serve immediately. Enjoy!