Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful dish that combines sweet, caramelized chicken with a fresh, tangy slaw. Perfect for cozy dinners, this recipe offers a balance of flavors and textures that celebrate the best of fall ingredients.

The image shows a black cast iron skillet filled with seven cooked chicken thighs. Each thigh is golden brown with a shiny, slightly sticky glaze and a few dark charred spots, giving a roasted and flavorful look. The skillet holds a thin layer of dark cooking juices around the chicken. The skillet is set on a white marbled surface, creating contrast with the rich colors of the chicken and skillet. 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
Salt and pepper, to taste
2 tablespoons fresh parsley or chives, chopped

Instructions

Prepare the glaze: In a small saucepan, combine the apple cider, honey, Dijon mustard, and minced garlic. Simmer over medium heat, stirring occasionally, until the mixture thickens into a sticky glaze that coats the back of a spoon.
Cook the chicken: Heat the 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 almost cooked through.
Glaze the chicken: Pour the prepared apple cider glaze over the chicken in the skillet. Reduce the heat to medium-low and cook gently, spooning the glaze over the thighs frequently, until the glaze is sticky and caramelized, coating the chicken.
Make the crisp autumn slaw: While the chicken cooks, combine the shredded cabbage, 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. Stir in the chopped parsley or chives for freshness.
Plate and serve: Arrange the sticky chicken thighs on plates alongside a generous portion of the autumn slaw. Serve immediately to enjoy the contrast of sweet, sticky chicken with the crisp, tangy slaw.

Tips & Variations

For extra crisp skin, pat the chicken dry before seasoning and cooking.
Swap Granny Smith apple for Fuji or Honeycrisp if you prefer a sweeter slaw.
Add toasted pecans or walnuts to the slaw for added crunch and flavor.
If you like more tang, increase the apple cider vinegar slightly in the slaw 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 over medium-low heat to preserve the glaze. The slaw is best enjoyed fresh but can be refrigerated for a day if needed.

How to Serve

The dish shows five pieces of glazed grilled chicken, placed on top of a colorful vegetable mix. The chicken pieces are shiny and brown with a sticky sauce that looks sweet and spicy, with small bits of green herbs sprinkled on them. Below the chicken, there is a layer of shredded vegetables including orange carrots, purple cabbage, and light green cabbage, creating a mix of bright and fresh colors. The food is served in a white bowl with a smooth, round shape. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs work well and will cook faster. Adjust cooking time accordingly to avoid overcooking.

Is there a substitute for apple cider vinegar in the slaw?

You can substitute white wine vinegar or lemon juice if apple cider vinegar is not available, though the flavor will be slightly different.