Embrace the flavors of fall with this Sticky Apple Cider Chicken paired perfectly with a Crisp Autumn Slaw. The juicy chicken thighs get beautifully caramelized in a sweet and tangy apple cider glaze, creating a warm, inviting dish full of rich, seasonal flavor.
Complementing the warm chicken is a vibrant slaw made from fresh cabbage, crunchy carrots, and tart apple slices tossed in a light apple cider vinaigrette. This balanced combination delivers both comfort and freshness, making it an ideal choice for a cozy dinner or entertaining family and friends.
- Perfectly marries sweet and tangy apple cider glaze with juicy, crispy chicken skin.
- The crisp, fresh slaw adds a delightful contrast of texture and brightness.
- Simple skillet cooking that’s quick yet impressive for any dinner occasion.
Ingredients
- Chicken Thighs: Six bone-in, skin-on thighs to ensure juicy meat and crispy, flavorful skin when cooked.
- Apple Cider: One cup of fresh apple cider serves as the base for the sticky glaze, bringing natural sweetness and depth.
- Honey: Two tablespoons of honey add smooth, floral sweetness to balance the savory elements.
- Dijon Mustard: One tablespoon offers a subtle tang and complexity in the glaze sauce.
- Garlic: Two cloves minced to enhance the glaze with aromatic warmth and savory notes.
- Salt and Pepper: To taste, for seasoning the chicken and slaw perfectly.
- Cooking Oil: One tablespoon of vegetable or olive oil to achieve crisp, golden chicken skin.
- Green Cabbage: Two cups shredded for a crunchy, fresh base in the autumn slaw.
- Carrots: One cup shredded to add earthy sweetness and vibrant color to the slaw.
- Apple (Granny Smith): One medium thinly sliced for crisp tartness and a refreshing bite.
- Apple Cider Vinegar: Two tablespoons to dress the slaw, enhancing the bright, acidic contrast.
- Celery Seeds: A quarter teaspoon adds subtle herbal depth and crunch to the slaw dressing.
- Fresh Parsley or Chives: Two tablespoons chopped, to finish the slaw with a burst of fresh herbal notes.
Instructions
- Prepare the apple cider glaze
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Combine apple cider, honey, Dijon mustard, and minced garlic in a small saucepan. Simmer over medium heat, stirring occasionally, until the mixture thickens into a sticky glaze. This reduction intensifies the flavors and provides a luscious coating for the chicken.
- Sear the chicken thighs
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Heat oil in a large skillet over medium-high heat. Season chicken thighs generously with salt and pepper. Place skin-side down, cooking until skin is golden and crisp, about 5-7 minutes. Flip and cook an additional 5 minutes to start cooking through. Proper searing locks in juices and creates a flavorful crust.
- Glaze and finish cooking chicken
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Pour the prepared glaze over the chicken in the skillet. Reduce heat to medium-low and continue cooking, spooning the glaze frequently to build up a sticky, caramelized coating. This step ensures the chicken is cooked fully while infusing it with sweet, tangy flavor.
- Prepare the crisp autumn slaw
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In a large bowl, combine shredded cabbage, shredded carrots, and thin apple slices. Whisk apple cider vinegar, celery seeds, salt, and pepper in a small bowl and drizzle over the slaw. Toss gently to coat and fold in chopped herbs. The light dressing keeps the slaw crunchy and bright.
- Plate and serve
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Arrange the sticky glazed chicken thighs on serving plates alongside a generous portion of the crisp autumn slaw. Serve immediately to enjoy the satisfying contrast of sticky, sweet chicken and refreshing, crunchy vegetable slaw.
- Pat chicken dry before cooking to ensure the skin crisps properly and the glaze adheres well.
- Reduce the glaze fully; a thick glaze clings beautifully and caramelizes nicely on the chicken.
- Use tart apples like Granny Smith for bright contrast, balancing the glaze’s sweetness.
- Keeps slaw lightly dressed to maintain its crisp texture and fresh flavor.
- Allow chicken to rest a few minutes after cooking to redistribute juices and lock in moisture.
Storage Tips
Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet to maintain crispness; the slaw is best enjoyed fresh but can be chilled.
Serving Suggestions
This dish pairs wonderfully with roasted root vegetables or warm, crusty gluten-free bread. A light white wine such as a crisp Chardonnay complements the apple cider glaze beautifully.
- For extra crispy skin, sear chicken thighs without moving them for the full allotted time before flipping.
- Use a heavy-bottomed skillet to ensure even heat distribution and prevent burning the glaze.
- Adjust sweetness of the glaze with more or less honey depending on your taste preference.
- Prep slaw ingredients ahead, but dress the slaw just before serving to keep it fresh and crunchy.
FAQs
- Can I use chicken breasts instead of thighs?
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Yes, but thighs remain juicier and more flavorful with this glaze. Adjust cooking times as breasts cook faster.
- What if I don’t have fresh apple cider?
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You can substitute with unsweetened apple juice, but reduce added honey slightly as juice is often sweeter.
- Can this recipe be made gluten-free?
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Absolutely! This recipe is naturally gluten-free. Just ensure all ingredients, like mustard, are certified gluten-free if needed.
- How do I store leftovers to preserve texture?
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Keep slaw and chicken separate; reheat chicken in a skillet to maintain crispness. Slaw is best eaten fresh but can be refrigerated.
- Can I make the glaze ahead of time?
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Yes, the glaze can be made and refrigerated before cooking. Warm gently before pouring over chicken.
- What herbs work best in the slaw?
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Fresh parsley or chives provide a bright, herby finish, but you can also try dill or cilantro for different flavor profiles.
- What is the best apple for this salad?
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Tart and firm apples like Granny Smith work best to balance sweetness and keep the slaw crisp.
Sticky Apple Cider Chicken
Equipment
- 1 skillet
- 1 small saucepan
- 2 Mixing bowls
Ingredients
- 6 bone-in skin-on chicken thighs
- 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 Granny Smith apple 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
- Combine apple cider, honey, Dijon mustard, and minced garlic in a small saucepan. Simmer over medium heat, stirring occasionally, until thickened into a sticky glaze.
- Heat cooking oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin side down until golden and crisp, about 5-7 minutes.
- Flip chicken and cook an additional 5 minutes until almost cooked through.
- Pour the glaze over the chicken, reduce heat to medium-low, and cook gently while spooning glaze frequently until caramelized and sticky.
- In a large bowl, combine shredded cabbage, carrots, and sliced apple. Whisk apple cider vinegar, celery seeds, salt, and pepper, then drizzle over slaw. Toss gently.
- Stir chopped parsley or chives into the slaw for brightness.
- Serve chicken thighs with a generous portion of crisp autumn slaw immediately.
Notes
- Pat chicken dry before cooking for crisp skin and better caramelization.
- Reduce glaze thoroughly for a thick, sticky texture.
- Use tart apples like Granny Smith for brightness.
- Keep slaw lightly dressed to maintain crunch.
- Let chicken rest to redistribute juices.
