Cider-Glazed Chicken Leg with Apple-Turnip Slaw

This Cider-Glazed Chicken Leg with Apple-Turnip Slaw celebrates the crisp, sweet-tart flavors of fall apples in a delightful balance of textures and tastes. Granny Smith and Honeycrisp apples take center stage in the vibrant slaw, their natural crunch and refreshing acidity pairing perfectly with the creamy dressing and earthy turnip. As the chicken legs roast to perfection, they soak up the rich apple cider glaze, which reduces into a sweet, savory sauce that mirrors the fruity brightness of the apples in the slaw. The dual use of apples—raw in the slaw and cooked into the glaze—creates a harmonious dish, making the apples a central ingredient that ties everything together with a delicious seasonal flair.

Ingredients:
For the Apple-Turnip Slaw:

1/4 cup mayonnaise
3 tbsp apple cider vinegar
1 Granny Smith apple, julienned
1 Honeycrisp apple, julienned
1/4 green cabbage, thinly sliced
1 medium turnip, peeled and julienned
Green onions (greens only), thinly sliced
Salt and pepper, to taste

For the Cider-Glazed Chicken:

1 tbsp olive oil
3/4 cup chicken broth
3/4 cup apple cider
3 tbsp butter
2 whole chicken legs (drum and thigh attached)
2 tsp fresh thyme leaves, plus extra sprigs for garnish
Salt and pepper, to taste

Instructions:
1. Prepare the Slaw:

In a large bowl, whisk together the mayonnaise and apple cider vinegar until smooth. Add the julienned Granny Smith apple, Honeycrisp apple, cabbage, turnip, and green onions. Toss until evenly coated with the dressing. Season with salt and pepper to taste. Cover and refrigerate while preparing the chicken, allowing the flavors to meld.

2. Cook the Chicken:
Preheat your oven to 375°F (190°C). In an ovenproof skillet, heat the olive oil over medium-high heat. Season the chicken legs with salt, pepper, and fresh thyme leaves. Place them in the hot skillet, skin-side down, and sear until golden brown, about 5-7
minutes. Flip and cook for an additional 3 minutes on the other side. Once browned, transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.

3. Set the Chicken Aside to Rest:
Once the chicken is fully cooked, remove it from the skillet and set it aside on a plate to rest while you prepare the pan sauce.

4. Make the Pan Sauce:
Using the same skillet, place it back on the stovetop over medium heat. Add the chicken broth and apple cider, scraping up any browned bits from the bottom of the pan. Simmer the liquid, allowing it to reduce by half, about 8-10 minutes. Stir in the butter and fresh thyme sprigs, whisking until the sauce becomes glossy and slightly thickened. Remove from heat.

5. Finish & Serve:
Spoon the cider glaze over the rested chicken legs. Serve alongside a generous portion of the Apple-Turnip Slaw, garnished with fresh thyme sprigs.