Introduction

This Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful celebration of fall flavors. Tender chicken thighs coated in a sweet and tangy cider glaze pair perfectly with a refreshing, crunchy slaw featuring seasonal apples and cabbage.

The image shows a white oval plate on a white marbled surface, filled with a colorful salad. At the bottom is a mix of shredded purple and green cabbage, with thin slices of red apple scattered around. On top of the salad are six pieces of crispy, golden-brown fried chicken arranged in a row, drizzled with a light creamy sauce. A silver spoon rests on the side of the plate, and a small glass cup of light yellow dressing is placed nearby. 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: 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: Heat cooking oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper. Place them skin side down and sear until golden and crisp, about 5-7 minutes. Flip and cook another 5 minutes until almost cooked through.
Step 3: Pour the prepared 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 well.
Step 4: While the chicken cooks, combine shredded cabbage, shredded carrots, and sliced apple in a large bowl. In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper. Drizzle the dressing over the slaw and toss gently to combine. Stir in chopped parsley or chives for freshness.
Step 5: Serve the sticky apple cider chicken thighs alongside a generous portion of the crisp autumn slaw. Enjoy immediately for the best balance of flavors and textures.

Tips & Variations

Use bone-in, skin-on chicken thighs for juicy meat and crispy skin; boneless will cook faster but won’t have the same texture.
Try adding a pinch of cinnamon or ground ginger to the glaze for extra warmth and complexity.
Swap Granny Smith apple for another tart apple variety if preferred, like Pink Lady or Honeycrisp.
For a creamier slaw, mix in a spoonful of Greek yogurt or mayo with the apple cider vinegar dressing.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or oven to maintain the glaze’s stickiness. The slaw is best enjoyed fresh but can be kept chilled and tossed before serving.

How to Serve

The image shows a white plate on a white marbled surface with a piece of cooked chicken breast on the right side, golden brown with a crispy texture and some sauce around it. On the left side of the plate is a fresh salad made of strips of white and light green vegetables mixed with thin red slices, sprinkled lightly with herbs. The salad has a light dressing that gives it a slight shine. A woman's hand is holding a fork above the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use apple juice instead of apple cider for the glaze?

Yes, apple juice can work as a substitute, but apple cider typically has more depth and a spiced flavor that enhances the glaze.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when its internal temperature reaches 165°F (74°C) and the juices run clear. Cooking times may vary, so using a meat thermometer is recommended for best results.