Description

Enjoy a deliciously sticky apple cider chicken paired with a crisp, refreshing autumn slaw. This recipe features juicy, golden chicken thighs glazed with a sweet and tangy apple cider reduction, balanced by a vibrant slaw made with cabbage, carrots, and tart Granny Smith apples. Perfect for a cozy dinner that brings together comforting flavors and fresh textures.

Ingredients

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For the 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)

For the Crisp 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

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Instructions

Prepare the glaze: 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.
Cook the chicken: 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 the chicken is almost cooked through.
Glaze the chicken: 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.
Make the crisp autumn slaw: 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.
Plate and serve: 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

For extra crisp skin, pat chicken thighs dry before seasoning and searing.
The glaze thickness can be adjusted by simmering longer for a stickier consistency.
Use Granny Smith apples for a tart balance in the slaw, or substitute with another firm, tart apple variety.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the chicken gently in a skillet to avoid drying it out.