Sticky Apple Cider Chicken with Crisp Autumn Slaw Recipe
Tender chicken thighs glazed with a sticky, sweet apple cider reduction paired with a refreshing and crisp autumn slaw featuring cabbage, carrots, and tart apple slices. This dish balances savory and sweet flavors with a delightful mix of textures for a perfect fall-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Glaze
- 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)
Autumn Slaw
- 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
- Prepare the glaze: In a small saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. Simmer over medium heat, stirring occasionally, until the liquid reduces and thickens into a sticky glaze that coats the back of a spoon, about 10-12 minutes.
- Cook the chicken: Heat cooking oil in a skillet over medium-high heat. Season chicken thighs generously with salt and pepper. Place them skin side down in the hot skillet and sear for 5-7 minutes until the skin is golden and crisp. Flip and cook for another 5 minutes until almost cooked through.
- Glaze the chicken: Pour the prepared apple cider glaze over the chicken in the skillet. Reduce heat to medium-low and cook gently, frequently spooning the glaze over the thighs until it becomes sticky and caramelized, thoroughly coating the chicken, about 5-7 minutes more.
- Make the crisp autumn slaw: While the chicken cooks, combine shredded cabbage, shredded carrots, and sliced apple in a large bowl. In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper. Drizzle the dressing over the slaw and toss gently to combine. Stir in chopped fresh parsley or chives for brightness.
- Plate and serve: Arrange the sticky apple cider chicken thighs on plates alongside a generous serving of the crisp autumn slaw. Serve immediately to enjoy the combination of sweet, sticky chicken and fresh, crunchy slaw.
Notes
- For extra tenderness, you can finish cooking the chicken in a 350°F oven after searing, about 10 minutes, basting with the glaze.
- Use tart apples like Granny Smith to balance the sweetness of the glaze and honey.
- The celery seeds in the slaw dressing add a subtle herbal note; you can omit if unavailable.
- Leftover glaze can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- To make this recipe gluten free, verify that Dijon mustard contains no gluten additives.
Keywords: apple cider chicken, sticky chicken thighs, autumn slaw, fall recipes, cabbage slaw, sweet and savory chicken, seasonal chicken recipe
