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Chicken Thighs with fennel slaw

Chicken Thighs with Maple-Cider Vinegar Glaze and Fennel-Apple Slaw

I start this dish by cooking chicken thighs using a technique that you can use for so many recipes, not just this one. But still: start by making this recipe as is. If you don’t love the glaze, I at least guarantee that you’ll make chicken thighs this way forever more. (But seriously, if you don’t love the glaze, hit me up on social media and let’s talk. I’m here to help.)

Course Dinner
Cuisine American
Servings 4 -6 servings
Author Recipe by Stacie Billis


  • 8 bone-in, skin-on chicken thighs (about 3 1/2 to 4 pounds)
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup pure maple syrup
  • 1/2 cup apple cider vinegar
  • 1 cup thinly sliced shallots (from about 3 shallots)


  • 1 large fennel bulb, trimmed, halved, and cored
  • 1 Honeycrisp apple, halved and cored
  • 2 tablespoons lemon juice, from about 1 juicy lemon
  • 1 tablespoon olive oil Salt


  1. If you have time, remove the chicken from your refrigerator up to 30 minutes before cooking. When ready to cook, pat the chicken dry with paper towels and season it with the salt and 1 teaspoon of the pepper, evenly dividing them between both sides of all the thighs.
  2. Melt 1 tablespoon of the butter in a large heavy skillet set over medium-high heat. As soon as the foam subsides, add the chicken skin side down, making sure to press it as flat as possible onto the hot surface. Cook for 15 minutes, untouched, then flip and cook for another 15 minutes, untouched.
  3. Melt the remaining 1 tablespoon butter in a medium saucepan set over medium-low heat. Add the maple syrup and cook until it just begins to bubble, about 2 minutes. (If the glaze takes fewer than 2 minutes to bubble, reduce the heat.) Add the vinegar and the remaining 1/2 teaspoon pepper. Continue to simmer the glaze on low for about 15 minutes, until it reduces to roughly 1/2 cup. Remove from the heat and set aside.
  4. When the chicken is done cooking, transfer it to a plate. Drain the excess fat from the skillet and return to the stove over medium heat. Add the shallots and sauté until soft and fragrant, 1 to 2 min- utes. Add the glaze to the skillet and use a wooden spoon or silicone spatula to scrape up the crispy bits. Cook for about 1 minute before returning the chicken to the skillet, skin side up, along with any accumulated juices.
  5. Reduce the heat to medium-low and cook for 5 minutes longer. During the last minute of cooking, spoon the glaze over the thighs to lightly lacquer the skin. Turn the heat off and allow the chicken to rest for 5 minutes before serving.
  6. MAKE THE SLAW: While the chicken rests, thinly slice the fennel and apple. Add both to a medium bowl and toss with the lemon juice, oil, and a pinch of salt, or to taste. Serve the chicken with more glaze spooned over the top and slaw on the side.