Chicken and slaw

American · Plate · 30 min · Serves 4

Crispy pan-seared chicken paired with tangy, crunchy coleslaw is the kind of simple plate that hits the spot every time. It's easy enough for a weeknight but feels special enough to set down in front of guests, and the cool slaw cuts right through the richness of the chicken.

Ingredients

• 8chicken thighs bone-in, skin-on
• 1 tspsalt
• ½ tspblack pepper
• 3 tbspvegetable oil
• ½ headgreen cabbage
• 2 mediumcarrots
• 3 tbspapple cider vinegar
• ¼ cupmayonnaise
• 1 tbspsugar
• 1 tbspfresh lemon juice
• 1garlic clove minced

Method

1. 1

   Make the slaw first: slice cabbage thin (a mandoline helps, but a sharp knife works fine) and julienne the carrots. Toss both into a bowl.

2. 2

   Whisk together vinegar, mayo, sugar, lemon juice, minced garlic, and a pinch of salt. Pour over the cabbage and carrots, toss well, and set aside while you cook the chicken.

3. 3

   Pat the chicken dry and season generously all over with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering.

4. 4

   Working in batches if needed, place chicken skin-side down in the pan and don't move it—let the skin get golden and crispy, about 6–7 minutes.

   6-7 min

5. 5

   Flip the chicken and cook on the other side until the internal temperature reaches 165°F at the thickest part, about 8–10 minutes.

   8-10 min

6. 6

   Transfer chicken to a serving platter and let it rest for a few minutes while you give the slaw one more toss. Serve alongside the warm chicken.