Introduction

Sticky Apple Cider Chicken paired with a Crisp Autumn Slaw is a delightful dish that captures the essence of the season. The juicy chicken thighs glazed in a sweet and tangy apple cider reduction complement the fresh, crunchy slaw perfectly, making it a satisfying meal for any autumn day.

The dish shows several pieces of juicy grilled chicken with a shiny, dark brown glaze, arranged in a slight curve on a white plate. Under the chicken, there is a layer of light golden sauce that pools around the edges. Beside the chicken, there’s a colorful mix of shredded vegetables like purple cabbage, orange carrots, and green leaves, giving a fresh and crunchy look. The plate rests on a white marbled surface, making the colors of the food stand out clearly. 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: Prepare the glaze by combining apple cider, honey, Dijon mustard, and minced garlic in a small saucepan. 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 the chicken thighs generously with salt and pepper. Place them skin side down and sear until the skin is golden and crisp, about 5-7 minutes. Flip and cook for another 5 minutes until nearly cooked through.
Step 3: Pour the apple cider 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 beautifully.
Step 4: While the chicken cooks, combine shredded cabbage, shredded carrots, and thinly 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 a fresh finish.
Step 5: Arrange the glazed chicken thighs on plates alongside a generous portion of the crisp autumn slaw. Serve immediately for the best flavor and texture.

Tips & Variations

Pat chicken dry before cooking to ensure crisp skin and better caramelization.
Reduce the glaze thoroughly for a thick, sticky texture that clings well to the chicken.
Use tart apples like Granny Smith to balance the sweetness of the glaze.
Keep the slaw dressing light to maintain its crunch and freshness.
Let the chicken rest a few minutes after cooking to allow juices to redistribute.

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 over low heat to preserve the glaze’s texture. The slaw is best served fresh but can be kept chilled and stirred before serving.

How to Serve

The image shows sliced grilled chicken arranged neatly in the center of a white bowl, with a glossy dark brown sauce drizzled on top. Underneath the chicken, there is a colorful slaw made of shredded purple, green, and orange vegetables, adding a mix of bright colors and crunchy texture. The bowl is placed on a white marbled surface, giving a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs have more fat which helps keep the meat juicy and flavor-rich. Adjust cooking times accordingly to avoid drying out the breasts.

How do I make the glaze thicker if it’s too runny?

Continue simmering the glaze over medium heat until it reduces further and thickens to a sticky consistency. Be patient and stir occasionally to prevent burning.