Maple-Ancho Butter Glazed Chicken over Crispy Cornbread-Leek Pudding with Warm Cabbage Apple Slaw

Name: Maple-Ancho Butter Glazed Chicken over Crispy Cornbread-Leek Pudding with Warm Cabbage Apple Slaw
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz boneless skinless chicken thighs; 1 1/2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 2 tsp ground ancho chile; 2 tbsp vegetable oil; 4 tbsp unsalted butter; 1/4 cup maple syrup; 3 tbsp apple cider vinegar; 2 tsp Dijon mustard; 4 cups crumbled cornbread; 1 1/2 cups leek; 2 eggs; 1 cup whole milk; 3 oz sharp cheddar cheese, shredded; 2 tsp fresh thyme leaves; 6 cups green cabbage; 1 medium red apple; 1/2 cup red onion; 1 tbsp honey; 2 tbsp fresh parsley

An original American-inspired dish: browned chicken thighs finished with a glossy maple, butter, and ancho chile glaze, served over a savory leek cornbread pudding with crisp edges, alongside a warm sautéed cabbage and apple slaw. It balances sweet, smoky, tangy, and comforting flavors in one skillet-and-oven meal.

25 minPrep

45 minCook

70 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g boneless skinless chicken thighs (secados with papel of cocina)
8 g kosher salt (divided)
3 g black pepper (freshly ground, divided)
3 g garlic powder
4 g ground ancho chile (divided)
30 ml vegetable oil (divided)
57 g unsalted butter (divided)
60 ml maple syrup
45 ml apple cider vinegar (divided)
10 g Dijon mustard
240 g crumbled cornbread (of 1 día, lightly dry)
150 g leek (solo the parte blanca and verde clara, en medias lunas finas)
2 unit eggs
240 ml whole milk
85 g sharp cheddar cheese, shredded
4 g fresh thyme leaves (divided)
300 g green cabbage (finely slice)
180 g red apple (en bastones finos)
80 g red onion (en pluma fina)
15 ml honey
8 g fresh parsley (chopped)

Nutrition facts

per serving

640 kcal

Calories

34 g

Protein

39 g

Carbs

38 g

Fat

4 g

Fiber

35 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
Preheat the oven to 200 °C / 400 °F. Lightly grease a 23 x 23 cm (9 x 9 in) baking dish or an oven-safe skillet with a little of the vegetable oil.
2
Season the chicken thighs with 5 g (1 tsp) kosher salt, 2 g (3/4 tsp) black pepper, the garlic powder, and 2 g (1 tsp) of the ground ancho chile.
3
Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until deeply colored. Transfer to a plate; it does not need to be fully cooked yet.
4
Reduce the heat to medium. In the same skillet, melt 14 g (1 tbsp) butter. Add the leek and cook for 3 minutes, stirring, until softened. Let cool for 2 minutes.
5
In a large bowl, mix the crumbled cornbread, sautéed leek, eggs, whole milk, cheddar cheese, 2 g (1/2 tsp) kosher salt, the fresh thyme, and 1 g (1/4 tsp) black pepper. Stir until the cornbread absorbs the mixture well.
6
Transfer the cornbread pudding mixture to the prepared dish. Bake at 200 °C / 400 °F for 15 minutes.
7
Meanwhile, in a small saucepan combine 43 g (3 tbsp) butter, maple syrup, Dijon mustard, 15 ml (1 tbsp) apple cider vinegar, and the remaining ground ancho chile. Cook over low heat for 2 to 3 minutes until the butter melts and the glaze looks glossy.
8
Remove the dish from the oven. Set the browned chicken on top of the partially baked pudding and brush with two-thirds of the maple-ancho glaze.
9
Return the dish to the oven and bake at 200 °C / 400 °F for 18 to 22 minutes, until the chicken reaches an internal temperature of 74 °C / 165 °F and the pudding is browned around the edges.
10
While it finishes baking, heat the remaining vegetable oil in the skillet over medium heat. Add the red onion and cook for 2 minutes. Add the green cabbage, red apple, remaining apple cider vinegar, honey, 1 g (1/4 tsp) kosher salt, and the remaining black pepper. Sauté for 4 to 5 minutes until the cabbage softens slightly but still keeps some texture.
11
Remove the chicken and pudding from the oven. Brush with the remaining glaze and let rest for 5 minutes. Finish with the chopped fresh parsley.
12
Serve a portion of crispy cornbread pudding with one glazed chicken thigh on top and the warm cabbage apple slaw on the side.

Chef tips

If your cornbread is very fresh, toast it for 8 minutes at 160 °C / 325 °F before using so it absorbs the custard better. For extra color, broil the dish for 1 to 2 minutes at the end, watching closely.

Substitutions

You can swap the leek for sweet onion, the red apple for green apple, and the cheddar for Monterey Jack. If you do not have ground ancho chile, use smoked paprika with a pinch of chili powder, though the flavor will be less deep.

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
View on Amazon
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
View on Amazon
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
View on Amazon