Chicken thighs in a creamy apple mustard sauce served with barley.
270 gChicken thighs
80 gCream
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25 gButter
140 gApple
80 gOnion
0.5 cupBarley
1 cupChicken Broth
1.25 cupsWater
20 gDijon mustard
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook barley with water and salt for 30 minutes until tender.
Season chicken with salt and black pepper, then sear it in cooking oil for 7 minutes.
Cook onion and apple in butter for 5 minutes.
Add chicken broth and Dijon mustard, return the chicken, and simmer for 15 minutes.
Stir in cream and serve the chicken sauce over barley.