Glazed chicken with sauteed mushrooms, bacon, and greens, all topped with a Pazazz apple slaw

L&B Smokehouse Cider Glazed Chicken with Pazazz Apple Slaw


Glazed Chicken and Greens
2 Bell & Evans Organic Chicken Thighs
2 teaspoons sea salt
1 teaspoon ground black pepper
1 slice Neuske’s Applewood Smoked Bacon
8 ounces R&R Cultivation Mixed Fresh Mushrooms
1 clove garlic
4 ounces Revol Greens Kale Blend

Pazazz Slaw
2-3 stems organic Italian parsley
1 green onion
1 red chili pepper
1 Pazazz apple
2 tablespoons L&B Smokehouse Cider dressing


Season both sides of the chicken thighs with sea salt and fresh cracked black pepper. Heat a skillet or sauté pan over medium-high heat. Place the chicken thighs, skin side down into the dry pan and let cook, uncovered for 2-3 minutes. Reduce heat to medium, cover, let cook for 20 minutes.

While chicken is cooking make the Pazazz Apple Slaw. Finely chop parsley, thinly slice the green onion on a bias, slice the red chili into thin rings, and cut the Pazazz apple slice into small dice or julienne strips. Place all ingredients in a bowl, add 1 tablespoon of L&B Smokehouse Cider Dressing and toss together. Place Pazazz Apple slaw to the side.

Slice the bacon into very small dice. Wash and dry R&R Cultivation mushrooms. Trim ends from long stem varieties and cut in half. Smaller varieties can be left intact. Thickly slice larger varieties. Peel and mince one clove of garlic.

When the chicken thighs have cooked for 20 minutes, uncover and use a meat thermometer to be sure the internal temperature has reached at least 165F. Remove the chicken to a plate and let rest, skin side up, loosely tented with foil.

In the same pan, add bacon and sauté for 1-2 minutes until it starts to brown. Add mushrooms and garlic, stir with a spoon or tongs so that the garlic doesn’t burn. Cook for 1-2 minutes. Add the greens to the pan and 1-2 tablespoons of water to create steam and to deglaze the pan as the greens wilt. Use tongs to turn the mixture in the pan for 1-2 minutes. Turn off the heat to the pan. Remove the greens to serving plates. Add 1 tablespoon of L&B Smokehouse Cider Dressing to the pan. Free the bone and cartilage from the chicken thigh and place the thigh, skin side up, on top of the mushroom and greens mixture. Spoon or brush the warmed dressing from the pan onto the skin of the chicken thigh. Top with Pazazz Apple Slaw and enjoy.

Amount: 2 servings

By: Ken Grogg, FoodE Expert, Lunds & Byerlys White Bear Lake