Sticky Apple Cider Chicken
This fall-inspired dish features caramelized chicken thighs glazed with a sweet apple cider sauce, paired with a crisp slaw of seasonal vegetables and fresh herbs for a balanced, comforting meal.
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.