Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful dish that balances sweet, tangy, and savory flavors perfectly. The caramelized apple cider glaze coats tender chicken thighs while the fresh slaw adds a refreshing crunch. It’s an ideal meal for embracing fall’s cozy tastes at home.

A white bowl holds a dish with two main layers: on the left side, there are thick slices of grilled chicken with a shiny, dark brown glaze that looks sticky and flavorful, topped with small pieces of green herbs. On the right side of the bowl, there is a colorful mix of shredded vegetables including orange carrots, green cucumbers, purple cabbage, and white cabbage, all lightly mixed together with some green herbs scattered on top. The glossy sauce from the chicken drips slightly onto the white bowl surface, which sits on a white marbled 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
2 tablespoons fresh parsley or chives, chopped

Instructions

Step 1: 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.
Step 2: 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 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.
Step 3: 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 it becomes sticky and caramelized, coating the chicken beautifully.
Step 4: Make the crisp autumn slaw. While the chicken cooks, combine shredded cabbage, shredded carrots, and thinly sliced apple in a large bowl. 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.
Step 5: Plate and serve. Arrange the sticky apple cider chicken thighs on plates with a generous portion of the crisp autumn slaw. Serve immediately to enjoy the perfect harmony of flavors.

Tips & Variations

For extra crisp skin, pat the chicken dry before seasoning and searing.
Substitute honey with maple syrup for a richer sweetness.
Try adding a pinch of chili flakes to the glaze for a subtle heat.
Use red cabbage or add sliced fennel to the slaw for different textures and flavors.

Storage

Store any 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 preserve the glaze’s stickiness. The slaw is best enjoyed fresh but can be kept chilled and tossed before serving if needed.

How to Serve

A white bowl holds a dish with two main layers. The first layer is grilled chicken breast, sliced into thick pieces with a shiny, dark brown, caramelized glaze on top, sprinkled with small green herb bits. The second layer, next to the chicken, is a colorful slaw made of shredded orange carrots, light green cucumbers, and purple cabbage mixed with light herbs. The chicken and slaw sit on a white marbled surface, with sauce lightly spread around the chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs work well. Adjust cooking time slightly, cooking until the chicken reaches an internal temperature of 165°F (74°C).

Is it possible to make the glaze without mustard?

Yes, you can omit the Dijon mustard for a milder glaze. However, it adds a nice tang and depth of flavor that complements the apple cider.