Sticky Apple Cider Chicken with Crisp Autumn Slaw

Enjoy a delightful meal of tender, sticky apple cider glazed chicken thighs paired with a refreshing, crunchy autumn slaw. A perfect balance of sweet, savory, and tangy flavors.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

For the Chicken

6 pieces chicken thighs, bone-in and skin-on For optimal flavor and crispiness.
240 ml apple cider Used for the sticky glaze.
30 ml honey Adds sweetness and aids in caramelization.
15 ml Dijon mustard Provides a tangy counterpoint to the sweetness.
2 cloves garlic, minced Freshly minced for best flavor.
to taste g Salt and pepper Season generously before searing.
15 ml cooking oil (vegetable or olive oil) For searing the chicken thighs.

For the Crisp Autumn Slaw

2 cups green cabbage, shredded Provides the main crunch for the slaw.
1 cup carrots, shredded Adds color and a touch of sweetness.
1 medium apple (preferably Granny Smith), thinly sliced Granny Smith offers a tart contrast.
30 ml apple cider vinegar Forms the base of the tangy slaw dressing.
0.25 tsp celery seeds Adds a subtle, earthy flavor to the dressing.
to taste g Salt and pepper Adjust seasoning to your preference.
2 tbsp fresh parsley or chives, chopped For a fresh, bright garnish.

Equipment

Small Saucepan
Skillet
Large bowl
Small bowl

Method

In a small saucepan, combine 1 cup apple cider, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 2 cloves minced garlic. Simmer over medium heat, stirring occasionally, until the mixture reduces and thickens into a sticky glaze that coats the back of a spoon.
Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Season the chicken thighs generously with salt and pepper. Place them skin side down and sear until the skin is golden and crisp, about 5-7 minutes. Flip and continue cooking for another 5 minutes until chicken is almost cooked through.
Pour the prepared apple cider glaze over the chicken in the skillet. Reduce the heat to medium-low and cook gently, spooning the glaze over the thighs frequently, until the glaze becomes sticky and caramelized, coating the chicken beautifully.
While the chicken cooks, combine shredded green cabbage, shredded carrots, and thinly sliced apple in a large bowl. In a small bowl, whisk together 2 tablespoons apple cider vinegar, 1/4 teaspoon celery seeds, salt, and pepper. Drizzle this dressing over the slaw and toss gently to combine. Finish by stirring in chopped fresh parsley or chives for brightness.
Arrange the sticky apple cider chicken thighs on plates alongside a generous portion of the crisp autumn slaw. Serve immediately to enjoy the perfect harmony of sticky, sweet chicken and refreshing, crunchy slaw.

Notes

This recipe is perfect for a comforting weeknight dinner. The glaze can be made ahead of time to speed up dinner prep. Feel free to adjust the amount of honey or Dijon mustard in the glaze to suit your taste preference.