Pan-Roasted Chicken Thighs with Fennel-Apple Slaw

Name: Pan-Roasted Chicken Thighs with Fennel-Apple Slaw
Ingredients: 3 tablespoons, sour cream; 2 tablespoons, maple syrup; 1 1/2 tablespoons, lemon juice; 1 1/4 teaspoons, table salt, divided; 1/2 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; 1/2 teaspoon, cayenne pepper; 1 tablespoon, vegetable oil; 1/4 cup torn, fresh basil leaves

Main Courses
Chicken
Weeknight

Appears in Cook's Country August/September 2019

A fresh, crunchy slaw perfectly complements the deep, comforting flavor of crispy-skinned chicken thighs.

SERVES 4

TIME 30 minutes

Pan-Roasted Chicken Thighs with Fennel-Apple Slaw

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