Maple-Mustard Glazed Chicken over Savory Corn Bread Pudding with Warm Bacon Cabbage

Name: Maple-Mustard Glazed Chicken over Savory Corn Bread Pudding with Warm Bacon Cabbage
Prep time: 25 min
Cook time: 45 min
Total time: 70 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 garlic powder; 1 tsp smoked paprika; 2 tbsp vegetable oil; 1/3 cup maple syrup; 2 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 2 tbsp butter; 6 cups day-old cornbread, cubed; 1 cup corn kernels; 1 cup yellow onion; 2 large eggs; 1 cup whole milk; 1 cup shredded cheddar; 2 tbsp chives; 4 oz bacon; 8 cups green cabbage; 1 tbsp brown sugar; 1 tsp fresh thyme

An original American-inspired dish featuring seared chicken thighs glazed with maple and mustard, served over a savory corn bread pudding and paired with warm bacon cabbage and onion. Comforting, flavorful, and ideal for a complete meal.

25 minPrep

45 minCook

70 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel)
8 g salt (divided)
3 g black pepper (freshly ground, divided)
4 g garlic powder
4 g smoked paprika
30 ml vegetable oil (divided)
80 ml maple syrup
30 ml Dijon mustard
15 ml apple cider vinegar
28 g butter (derretida, and a poco more for engrasar)
300 g day-old cornbread, cubed
150 g corn kernels (fresh or congelados)
150 g yellow onion (chopped, divided)
2 units eggs
240 ml whole milk
100 g shredded cheddar
10 g chives (chopped)
120 g bacon (in strips small)
400 g green cabbage (finely rebanado)
12 g brown sugar
2 g fresh thyme (hojitas solamente)

Nutrition facts

per serving

690 kcal

Calories

39 g

Protein

36 g

Carbs

42 g

Fat

4 g

Fiber

32 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 190 °C / 375 °F. Lightly grease a medium baking dish with a little butter.
2
Season the chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and smoked paprika.
3
In a small bowl, mix the maple syrup, Dijon mustard, and apple cider vinegar to make the glaze. Set aside.
4
For the savory pudding, place the cornbread cubes in a large bowl with the corn kernels, half of the chopped onion, eggs, milk, shredded cheddar, chives, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and melted butter. Mix well and let stand for 5 minutes so the bread absorbs the custard.
5
Transfer the pudding mixture to the greased baking dish and bake for 20 minutes at 190 °C / 375 °F, until it begins to set around the edges.
6
Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the bacon and cook for 5 to 6 minutes until it renders and turns golden. Add the remaining onion and cook 3 minutes more.
7
Stir in the green cabbage, brown sugar, remaining salt, remaining black pepper, and fresh thyme. Cook for 6 to 8 minutes, stirring, until the cabbage is tender but still slightly firm. Keep warm.
8
In another large oven-safe skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Sear the chicken thighs for 3 to 4 minutes per side.
9
Brush the chicken with half of the maple-mustard glaze. Transfer the skillet to the oven and bake at 190 °C / 375 °F for 12 minutes.
10
Carefully remove the pudding dish from the oven, arrange the chicken on top if desired or serve it alongside, and continue baking both components until the chicken reaches an internal temperature of 74 °C / 165 °F and the pudding is set and golden, about 8 to 10 minutes more.
11
Return the chicken skillet to the stovetop, add the remaining glaze, and cook for 1 minute over medium heat, spooning the glaze over the chicken for shine.
12
Serve a portion of savory corn bread pudding, top with or place beside the glazed chicken, and add the warm bacon cabbage and onion on the side.

Chef tips

If your cornbread is very fresh, toast it for 8 minutes in a 160 °C / 325 °F oven before using so it absorbs the custard better. The chicken also benefits from an extra pinch of smoked paprika at the end.

Substitutions

You can use chicken breast instead of thighs, taking care not to overcook it. Cheddar can be replaced with Monterey Jack, and green cabbage can be swapped for a mix of green and red cabbage.

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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