Sticky Apple Cider Chicken
A cozy and comforting dish featuring sticky apple cider chicken paired with a crisp autumn slaw for a perfect fall dinner.
Ingredients
For the Chicken
- 6 pieces chicken thighs, bone-in and skin-on Bone-in thighs are cheaper and more forgiving than breasts.
- 1 cup apple cider Use fresh cider, not from concentrate.
- 2 tablespoons honey Can be swapped with maple syrup for a different flavor.
- 1 tablespoon Dijon mustard
- 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 Adds a fresh crunch.
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon celery seeds
- Salt and pepper, to taste
- 2 tablespoons fresh parsley or chives, chopped For garnish and flavor.
Instructions
Prepare the Glaze
- In a small saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. Simmer over medium heat, stirring occasionally, for about 10–12 minutes until the mixture reduces and thickens into a sticky glaze.
Cook the Chicken
- Heat cooking oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper, place skin side down and sear for 5-7 minutes until golden and crisp.
- Flip the chicken and cook for another 5 minutes until almost cooked through.
- Pour the glaze over the chicken, reduce heat to medium-low, and spoon the glaze over the thighs frequently until sticky and caramelized.
Prepare the Slaw
- In a large bowl, combine shredded cabbage, carrots, and thinly sliced apple.
- In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper. Drizzle over the slaw and toss gently.
- Stir in chopped parsley or chives before serving.
Serve
- Arrange the chicken on plates alongside a generous portion of the slaw. Serve immediately.
Notes
Make the glaze and slaw a day ahead for meal prep; store separately to maintain crunch. Adjust seasoning as needed.