Crispy Chicken Thighs with Parmesan Risotto & Apple Slaw
&
Pear & Thyme Vodka Sour
This menu started with us wanting fall flavors that still made sense for the in-between weather a lot of us are still in. We kept coming back to the idea of creamy Parmesan risotto with a crisp apple and Brussels sprout slaw on top. We weren't quite sure it would work, but it ended up being our favorite part of the whole plate. The slaw is bright and tangy, and it keeps every bite of that cozy risotto feeling fresh.
We went with chicken thighs because we love how juicy they stay, but bone-in, skin-on chicken breasts work too if that's more your thing. Just give them a few extra minutes in the oven.
For the cocktail, we're pairing it with a pear and thyme vodka sour. It's light and bright next to everything else, and since the thyme is already on your counter for dinner, it ties the whole menu together.
Kevin & Kate
The Cocktail
Pear & Thyme Vodka Sour
The Menu
Crispy Chicken Thighs with Parmesan Risotto & Apple Slaw
Cook Along with Us
YOUR WEEKLY ESSENTIALS
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
If you love cooking side by side, we suggest one of you gets the chicken started and moves on to the slaw once it's in the oven, while the other tends to the risotto. It keeps you both busy in the best way, and everything lands on the table at the same time.
This week it's Joni Mitchell radio, warm, a little wistful, and just right for these golden in-between evenings.
NOTES FORM THE KITCHEN
Just a few kitchen tips to make the most of this week's ingredients and flavors.
SKILLET HEAT MATTERS
The goal is to render the fat slowly while the skin turns deeply golden over 8-10 minutes. We start at medium, but every stove runs differently. If the skin is darkening fast or the pan is smoking, turn it down a notch. If it barely sizzles, turn it up slightly. Leave the chicken alone while it sears so the skin releases on its own.
KEEP THE STOCK COMING
We list 4 1/2 to 5 cups of stock because risotto never takes exactly the same amount twice. Keep adding warm stock until the rice is al dente and the texture is creamy and loose, just how you like it. If you need a little more, that's completely fine. In a pinch, a splash of hot water works too.
OUR SLICING SHORTCUT
We used our mandoline to shave the Brussels sprouts and switched to the julienne blade for the apple matchsticks. It makes the slaw come together in minutes with perfectly even pieces. Always use the hand guard, especially with small Brussels sprouts.
→ Shop our favorite mandoline
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THIGHS LIKE IT HOTTER
Chicken is safe at 165°F, but thighs have more connective tissue and get noticeably more tender closer to 170-175°F. Rest them uncovered so steam doesn't soften that crispy skin.
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We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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