Apple Cider-Glazed Chicken with Kohlrabi Slaw

★★★☆☆

Prep: 45 mins (est.) Cook: 35 mins Serves: 4

Ingredients

¼ cup mayonnaise
3 tablespoons apple cider vinegar
1 tart green apple (such as Granny Smith), unpeeled, cut into matchsticks (about 1¾ cups)
1 tart-sweet apple (such as Honeycrisp), unpeeled, cut into matchsticks (about 1¾ cups)
1 medium kohlrabi, peeled and cut into matchsticks (about 1 cup)
1 medium-size young white turnip, peeled and cut into matchsticks (about 1 cup)
3 scallions, thinly sliced diagonally (about ⅔ cup)
1 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish
1½ teaspoons kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste and for garnish
4 (10-oz.) skin-on airline chicken breasts or boneless, skin-on chicken breasts, patted dry
1 tablespoon canola oil
¾ cup lower-sodium chicken broth
¾ cup unfiltered apple cider
3 tablespoons unsalted butter, diced
2 teaspoons finely chopped fresh thyme

Instructions

1. Preheat oven to 400°F. Whisk together mayonnaise and vinegar in a large bowl. Add apples, kohlrabi, turnip, scallions, and parsley; stir until well combined. Season with salt and pepper to taste. Set aside.
2. Season chicken with salt and pepper. Heat oil in an ovenproof 12-inch skillet over medium until shimmering. Add chicken, skin side down; cook, undisturbed, until skin is golden brown and crisped, 8 to 10 minutes. Flip chicken, and transfer to preheated oven. Roast until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, 8 to 12 minutes. Transfer chicken to a plate; cover loosely with aluminum foil, and keep warm.
3. Meanwhile, add broth and apple cider to skillet, and scrape with a wooden spoon to loosen browned bits from bottom of skillet. Bring to a simmer over medium-high; reduce heat to medium, and cook, stirring occasionally, until mixture reduces by about half, 8 to 15 minutes. Remove from heat. While gently swirling skillet, gradually whisk in butter, about 1 teaspoon at a time, until emulsified. Stir in chopped thyme; season with salt and pepper to taste.
4. Return chicken, skin side up, to skillet; spoon sauce over top. Serve immediately with apple-kohlrabi slaw; garnish with additional parsley leaves and additional black pepper, if desired.

Originally appeared in Food & Wine magazine. Recipe tested by Food & Wine Test Kitchen. The recipe calls for airline chicken breasts or boneless, skin-on chicken breasts. The apple cider glaze is made by reducing chicken broth and apple cider, then mounting with butter for a silky finish. The slaw provides a bright, crunchy contrast to the rich glazed chicken.

Wine Pairing: Medium White