Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful fall-inspired dish combining tender, caramelized chicken thighs with a refreshing, crunchy slaw. The sweet and tangy glaze pairs perfectly with the crispness of fresh apples and cabbage, creating a balanced and satisfying meal.

The image shows seven cooked chicken thighs placed in a black cast iron skillet with a shiny, dark glazed sauce coating the chicken pieces. Each chicken piece has a golden brown to dark brown color with visible charred spots and is sprinkled evenly with chopped green herbs that add a fresh contrast. The skillet handle is visible with a white cloth wrapped around it, and the pan sits on a white marbled surface. The chicken pieces are arranged loosely with some spaces in between, glistening with sauce, showing a moist texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 chicken thighs, bone-in and skin-on
1 cup apple cider
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon cooking oil (vegetable or olive oil)
2 cups green cabbage, shredded
1 cup carrots, shredded
1 medium apple (preferably Granny Smith), thinly sliced
2 tablespoons apple cider vinegar
1/4 teaspoon celery seeds
Salt and pepper, to taste
2 tablespoons fresh parsley or chives, chopped

Instructions

Step 1: In a small saucepan, combine the apple cider, honey, Dijon mustard, and 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.
Step 2: Heat the 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 to 7 minutes. Flip the chicken and cook for another 5 minutes until almost cooked through.
Step 3: 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.
Step 4: While the chicken cooks, combine the shredded green cabbage, shredded carrots, and thinly sliced apple in a large bowl.
Step 5: In a small bowl, whisk together the apple cider vinegar, celery seeds, salt, and pepper. Drizzle this dressing over the slaw and toss gently to combine.
Step 6: Stir in the chopped fresh parsley or chives for brightness and set the slaw aside.
Step 7: Arrange the sticky apple cider chicken thighs on plates alongside a generous portion of the crisp autumn slaw and serve immediately.

Tips & Variations

For extra crisp chicken skin, pat the thighs dry before seasoning and searing.
Swap the green cabbage with Napa cabbage for a milder slaw flavor.
Add a pinch of chili flakes to the glaze for a subtle kick.
Use fresh thyme or rosemary in the glaze for herbal notes.
For a dairy-free slaw dressing, skip the honey and use maple syrup instead.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over low heat to keep the glaze sticky and avoid drying out the meat. Serve the slaw cold or at room temperature for the best texture.

How to Serve

A white plate holds a sliced grilled chicken breast with a shiny, dark brown glaze, arranged in a neat row on the right side, with visible herbs sprinkled on top. On the left side, a colorful slaw made of thin, pale yellow julienned apple slices, light green shredded celery, orange grated carrot, and small bits of red onion is piled high, with green parsley scattered throughout. A gold fork rests diagonally on the right edge of the plate, its tines touching the chicken. The plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken thighs or breasts can be used, but cooking times will vary. Boneless pieces usually cook faster, so adjust accordingly to avoid overcooking.

What is the best type of apple to use for the slaw?

Granny Smith apples are ideal because they add a crisp texture and tart flavor that balances the sweetness of the glaze. However, Fuji or Honeycrisp apples also work well.