Honey Mustard Chicken with Celery Root Slaw

A pound of local chicken turns into something kind of French with a slow sear and homemade honey and mustard sauce. A side salad of celery root and apple slaw pushes us further toward the Old World with its rich flavor and healthy crunch. This is the kind of weeknight dinner that you and your family will remember and repeat.

Honey Mustard Chicken with Celery Root Slaw Recipe

INGREDIENTS

For the honey mustard chicken:

1 lb boneless, skinless chicken thighs
Salt and pepper to taste
3 tbsp butter
3 tbsp yellow mustard
2 tbsp whole-grain Dijon mustard
3 tbsp Wildflower Honey
3 tbsp heavy cream 

For the celery root slaw:

1 medium-size celery root
Granny Smith apple
1 tbsp mayonnaise
1 tbsp apple cider vinegar
Honeycrisp apple
1 tsp honey
1 lemon, juiced
Salt and pepper to taste
1 cup fresh parsley leaves

INSTRUCTIONS

For the honey mustard chicken:

1. Generously season the chicken thighs with salt and pepper. 
2. In a hot cast-iron skillet, add 2 tablespoons butter to the seasoned chicken thighs. Cook over high heat letting the outside brown slightly. 
3. Turn the heat to low and slowly cook on that same side for about 10 minutes. You want a nice brown sear to form on the chicken, so don’t move them around in the pan too much!
4. Once the chicken is nice and brown, flip them over to cook on the other side.
5. Add yellow mustard, Dijon mustard, honey, and extra tablespoon of butter, gently rotate the chicken, and swirl the pan making a thick pan sauce with the mustards, honey, and chicken juices.
6. Once the chicken is fully cooked, add heavy cream and swirl around to mix into the pan sauce. Serve with slaw and enjoy. 

For the celery root slaw:

1. Using a mandolin, thinly slice the celery root and apples. Chop into thick matchstick pieces. Set aside. 
2. In a bowl whisk together mayonnaise, apple cider vinegar, honey, lemon juice, and salt and pepper. 
3. Add apple and celery root to the bowl and gently toss making sure everything is evenly coated in the dressing. Add parsley leaves and gently toss again.

Story by Keith Recker / Recipe and Styling by Anna Calabrese Franklin / Photography by Laura Petrilla

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