Country Skillet Chicken with Cider-Sage Gravy, Golden Corn Cakes, and Warm Cabbage Pepita Slaw

Name: Country Skillet Chicken with Cider-Sage Gravy, Golden Corn Cakes, and Warm Cabbage Pepita 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 1/2 tsp smoked paprika; 3 tbsp all-purpose flour; 2 tbsp vegetable oil; 3 tbsp butter; 1 cup yellow onion; 3 cloves garlic; 1 cup apple cider; 1 1/2 cups chicken broth; 1 tbsp fresh sage; 1 tbsp apple cider vinegar; 1 cup yellow cornmeal; 2 tsp baking powder; 3/4 cup buttermilk; 1 large egg; 2 tbsp chives; 5 cups green cabbage; 1/4 cup pumpkin seeds; 2 tsp Dijon mustard; 2 tsp honey

An original American-inspired recipe featuring skillet-seared chicken thighs finished with a glossy apple cider and sage gravy. It is served with crisp golden corn cakes and a warm cabbage slaw with pepitas and a splash of vinegar.

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)
4 g smoked paprika
24 g all-purpose flour (divided)
30 ml vegetable oil (divided)
42 g butter (divided)
150 g yellow onion (finely chopped)
9 g garlic (chopped)
240 ml apple cider (without alcohol, turbia if possible)
360 ml chicken broth
4 g fresh sage (chopped)
15 ml apple cider vinegar (divided)
150 g yellow cornmeal
8 g baking powder
180 ml buttermilk
50 g egg (beaten)
10 g chives (chopped)
300 g green cabbage (finely rebanado)
35 g pumpkin seeds (tostadas)
10 g Dijon mustard
15 ml honey

Nutrition facts

per serving

612 kcal

Calories

36 g

Protein

34 g

Carbs

37 g

Fat

4 g

Fiber

30 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 1 teaspoon salt, 1/2 teaspoon black pepper, and the smoked paprika. Sprinkle 1 tablespoon of the all-purpose flour over the chicken and rub lightly to coat.
2
2. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon vegetable oil and 1 tablespoon butter. Sear the chicken for 4 to 5 minutes per side until deeply browned. Transfer to a plate.
3
3. Reduce to medium heat and add the yellow onion to the same skillet. Cook for 4 minutes, then add the garlic and fresh sage; cook for 30 seconds. Stir in the remaining 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly.
4
4. Pour in the apple cider and scrape up the browned bits from the pan. Add the chicken broth and let it simmer for 2 minutes. Return the chicken and any juices to the skillet.
5
5. Transfer the skillet to a preheated oven at 400°F / 205°C and bake for 12 to 15 minutes, until the chicken is fully cooked. Remove from the oven, add 1 tablespoon apple cider vinegar, and simmer on the stove for 1 more minute if you want a thicker gravy. Taste and adjust with the remaining salt and black pepper.
6
6. While the chicken bakes, make the corn cakes. In a bowl, whisk together the yellow cornmeal, baking powder, and 1/2 teaspoon salt. Add the buttermilk, beaten egg, and chives; mix until combined.
7
7. Heat a nonstick skillet over medium heat with 1/2 tablespoon vegetable oil and 1 tablespoon butter. Make 8 small cakes with the batter and cook for 2 to 3 minutes per side until golden. Transfer to a plate and keep warm.
8
8. For the warm slaw, melt the remaining 1 tablespoon butter in another skillet over medium heat. Add the green cabbage and cook for 3 to 4 minutes, just until slightly wilted but still textured. Stir in the toasted pumpkin seeds, Dijon mustard, honey, the remaining 1/2 tablespoon apple cider vinegar, 1/4 teaspoon salt, and the rest of the black pepper. Toss for 1 more minute.
9
9. Serve the chicken with plenty of cider-sage gravy, alongside the golden corn cakes and the warm cabbage pepita slaw.
10
10. If reheating, warm the dish until the chicken is hot throughout; use a 350°F / 175°C oven for 10 to 12 minutes or reheat on the stovetop over medium heat with a little gravy.

Chef tips

For a glossier gravy, let the sauce reduce for 2 to 3 extra minutes before serving. Do not overcook the cabbage; it should be tender but still slightly crisp.

Substitutions

You can use boneless chicken breast instead of thighs, adjusting the bake time to 10 to 12 minutes depending on thickness. Pumpkin seeds can be replaced with sunflower seeds for a different crunch. If you do not have buttermilk, mix 3/4 cup milk with 1 1/2 teaspoons 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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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