Sticky Apple Cider Chicken with Crisp Autumn Slaw
A comforting dish that combines the sweet, tangy flavors of apple cider with tender chicken thighs, paired with a refreshing autumn slaw, perfect for family dinners or cozy gatherings.
Ingredients
For the Chicken
- 6 chicken thighs, bone-in and skin-on
- 1 cup apple cider
- 2 tablespoons honey
- 1 tablespoon Dijon mustard Ensure it's gluten-free for GF option.
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon cooking oil (vegetable or olive oil)
For the Slaw
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 medium apple (preferably Granny Smith), thinly sliced
- 2 tablespoons apple cider vinegar
- ΒΌ teaspoon celery seeds
- Salt and pepper, to taste
- 2 tablespoons fresh parsley or chives, chopped For garnish
Instructions
Preparation of Apple Cider Glaze
- In a small saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. Simmer over medium heat until the mixture reduces and thickens into a sticky glaze (about 10-15 minutes).
Cooking the Chicken
- Heat cooking oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper and sear skin side down until golden and crispy (about 5-7 minutes). Flip the chicken and cook for another 5 minutes until almost cooked through.
- Pour the prepared glaze over the chicken and reduce the heat to medium-low, spooning the glaze over the thighs frequently until it becomes sticky and caramelized (another 10-15 minutes).
Making the Slaw
- In a large bowl, combine shredded cabbage, shredded carrots, and sliced apple. In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper, then drizzle over the slaw and toss gently. Stir in chopped parsley or chives.
Serving
- Arrange the chicken thighs on plates alongside the autumn slaw and serve immediately.
Notes
For best results, don't crowd the skillet when searing the chicken. If the glaze gets too thick, add a splash of apple cider to thin it out.
