Chef Elle Simone standing in a kitchen with a bowl of Pazazz apples

Pan Roasted Chicken with Apple Slaw


Pan Roasted Chicken with Apple Slaw

3 tablespoons sour cream
2 tablespoons maple syrup
1 ½ tablespoons lemon juice
1 ¼ tablespoons table salt, divided
½ teaspoon pepper, divided
1 large fennel bulb,
2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and sliced thin
1 large red apple, halved, cored, and sliced thin
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ teaspoon cayenne pepper
1 tablespoon vegetable oil
¼ cup torn fresh basil leaves


We developed this recipe with Honeycrisp apples.

Adjust oven rack to middle position and heat oven to 450 degrees. Whisk sour cream, maple syrup, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add fennel bulb and apple and toss to combine; set aside.

Pat chicken dry with paper towels and sprinkle with cayenne, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until browned on both sides, about 5 minutes per side. Transfer chicken, skin side up, to rimmed baking sheet and roast until chicken registers 175 degrees, about 15 minutes.

Transfer salad to serving platter and sprinkle with basil and fennel fronds. Serve salad with chicken

By: Elle Simone of America’s Test Kitchen