Skillet Chicken with Sorghum-Thyme Gravy, Golden Corn-Onion Cakes, and Warm Cabbage Apple Slaw

Name: Skillet Chicken with Sorghum-Thyme Gravy, Golden Corn-Onion Cakes, and Warm Cabbage Apple Slaw
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika; 3 tbsp all-purpose flour; 2 tbsp butter; 2 tbsp vegetable oil; 1 1/4 cups yellow onion; 3 cloves garlic; 1 1/2 cups chicken broth; 3 tbsp sorghum syrup; 1 tbsp apple cider vinegar; 1 tbsp fresh thyme; 3/4 cup yellow cornmeal; 1 tsp baking powder; 1 large egg; 3/4 cup buttermilk; 2 tbsp chives; 5 cups green cabbage; 1 medium firm red apple; 2 tsp Dijon mustard

An original American-inspired dish featuring skillet-seared chicken thighs, a glossy sorghum-thyme gravy, crisp corn-onion cakes, and a warm sautéed cabbage and apple slaw. Comforting, savory, and balanced.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel)
8 g salt (divided)
3 g black pepper (divided)
2 g smoked paprika
24 g all-purpose flour (for the gravy)
28 g butter (divided)
30 ml vegetable oil (divided)
180 g yellow onion (finely chopped, divided)
9 g garlic (chopped)
360 ml chicken broth
45 ml sorghum syrup
15 ml apple cider vinegar
4 g fresh thyme (leaves chopped, divided)
120 g yellow cornmeal
4 g baking powder
50 g egg
180 ml buttermilk
8 g chives (chopped)
300 g green cabbage (finely rebanado)
180 g firm red apple (en bastones finos)
10 g Dijon mustard

Nutrition facts

per serving

612 kcal

Calories

36 g

Protein

41 g

Carbs

32 g

Fat

4 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
1. Season the chicken thighs with 5 g (1 tsp) salt, 2 g (3/4 tsp) black pepper, and the smoked paprika. Set aside while you prepare the corn cake batter.
2
2. In a bowl, whisk together the cornmeal, all-purpose flour, baking powder, and 1 g (1/4 tsp) salt. Add the egg, buttermilk, half of the chopped onion, chives, and 15 ml (1 tbsp) vegetable oil. Mix until a thick batter forms and let it rest for 10 minutes.
3
3. Heat a large cast-iron or heavy skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil. Sear the chicken for 4 to 5 minutes per side, until well browned and the internal temperature reaches 74°C / 165°F. Transfer the chicken to a plate and loosely cover.
4
4. Reduce to medium heat. In the same skillet add 14 g (1 tbsp) butter, the remaining onion, and the garlic. Cook for 3 minutes, stirring, until the onion softens.
5
5. Sprinkle 16 g (2 tbsp) all-purpose flour over the onion and cook for 1 minute. Gradually whisk in the chicken broth, scraping up the browned bits. Add the sorghum syrup, apple cider vinegar, half of the remaining thyme, and 1 g (1/4 tsp) black pepper. Simmer for 3 to 4 minutes until the gravy thickens.
6
6. Return the chicken to the skillet with the gravy, reduce to medium-low, and cook 4 to 5 minutes more so the chicken absorbs the sauce. Keep warm.
7
7. Meanwhile, heat another nonstick skillet or griddle over medium heat and add 14 g (1 tbsp) butter. Form 8 small cakes from the corn batter. Cook for 2 to 3 minutes per side until golden and set. If desired, hold them warm in an oven preheated to 95°C / 200°F.
8
8. In a separate skillet, or after removing the corn cakes, add any remaining 15 ml (1 tbsp) oil if needed. Sauté the cabbage and apple with 2 g (1/4 tsp) salt for 3 minutes. Stir in the Dijon mustard, the rest of the thyme, and 15 ml (1 tbsp) water if the mixture looks dry. Cook 2 minutes more, until the cabbage is tender but still slightly crisp.
9
9. Serve each portion with 2 chicken thighs spooned with sorghum-thyme gravy, 2 golden corn-onion cakes, and a helping of warm cabbage apple slaw.

Chef tips

For a shinier gravy, let the sauce reduce 1 extra minute before returning the chicken. Do not overcrowd the pan when cooking the corn cakes so the edges stay crisp.

Substitutions

You can swap the sorghum syrup for dark maple syrup in the same amount. Green cabbage can be replaced with red cabbage, and chives with fresh parsley. If you do not have buttermilk, use 180 ml (3/4 cup) milk mixed with 15 ml (1 tbsp) vinegar and let it stand for 5 minutes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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