Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful dish that perfectly balances sweet, savory, and tangy flavors. Tender chicken thighs glazed with a rich apple cider reduction pair beautifully with a refreshing cabbage and apple slaw. It’s an ideal meal to celebrate the cozy flavors of fall.

The dish shows five thick slices of grilled chicken breast with a dark, shiny glaze of sauce on top, adding a rich brown color with a slightly charred texture on the edges. The chicken slices are arranged in a fanned-out row on the left side of a white plate. On the right side of the plate, there is a colorful slaw made of thin strips of green cabbage, orange carrots, purple cabbage, and some green herbs, giving a mix of bright colors and a crunchy texture. The plate sits on a white marbled surface, and there are small pieces of chopped green herbs sprinkled over the chicken and slaw. 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

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 mixture reduces and thickens into a sticky glaze that coats the back of a spoon.

Cook the chicken: Heat cooking oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin side down and sear until the skin is golden and crisp, about 5 to 7 minutes. Flip and cook for another 5 minutes until the chicken is nearly 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, spooning the glaze over the thighs frequently, until the glaze is sticky and caramelized, coating the chicken well.

Make the crisp autumn slaw: In a large bowl, combine shredded cabbage, shredded carrots, and thinly sliced apple. In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper. Drizzle this 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 portion of the crisp autumn slaw. Serve immediately for the best flavor and texture.

Tips & Variations

For extra crisp skin, pat the chicken dry with paper towels before seasoning and searing.

Substitute apple cider with pear cider for a different fruity twist on the glaze.

Add a pinch of cinnamon or ground cloves to the glaze for warm, spiced notes.

Use red cabbage or add thinly sliced fennel to the slaw for added color and flavor complexity.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless chicken thighs work well and will reduce cooking time slightly. Just adjust cooking times to ensure they are cooked through and tender.

Is the slaw suitable for making ahead?

The slaw can be prepared a few hours in advance to allow the flavors to meld. However, for the freshest crunch, add any dressing and apples closer to serving time if possible.