Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful dish that combines tender, caramelized chicken with a fresh, crunchy slaw. This recipe balances sweet and savory flavors, perfect for welcoming the cozy flavors of the fall season.

The image shows a white shallow round plate with two main layers of food. The bottom layer on the right side is a colorful slaw made of thin shredded carrots, purple cabbage, green cucumber, and light green cabbage mixed together, garnished with chopped green herbs. On the left side and overlapping the slaw are several thick slices of grilled chicken breast, cooked to a golden brown with a shiny dark glaze and a slightly charred texture. The chicken is sprinkled with fresh chopped green herbs and sits in a small pool of the glossy sauce that drips slightly onto the plate. The plate is placed on a white marbled textured surface. 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

Step 1: In a small saucepan, combine 1 cup apple cider, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 2 cloves 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 1 tablespoon 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 the chicken is almost cooked through.
Step 3: Pour the prepared 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 2 tablespoons apple cider vinegar, 1/4 teaspoon celery seeds, salt, and pepper. Drizzle this dressing over the slaw and toss gently to combine. Stir in chopped fresh parsley or chives for brightness.
Step 5: Arrange the sticky apple cider chicken thighs on plates alongside a generous portion of the crisp autumn slaw. Serve immediately to enjoy the perfect harmony of sticky, sweet chicken and refreshing, crunchy slaw.

Tips & Variations

Use Granny Smith apples for a tart contrast, or substitute with Fuji apples for a sweeter slaw.
For extra crisp skin, pat the chicken dry before seasoning and searing.
Add a pinch of chili flakes to the glaze for a subtle spicy kick.
Try swapping celery seeds with caraway seeds for a different aromatic touch in the slaw.

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 maintain the glaze’s texture. The slaw is best served fresh but can be kept chilled; stir before serving to redistribute the dressing.

How to Serve

The image shows a white shallow bowl filled with thick slices of grilled chicken breast, layered and slightly overlapping on the left side. The chicken has a dark golden-brown color with a shiny glaze and small bits of green herbs sprinkled on top. To the right of the chicken is a colorful cole slaw made of thinly shredded carrots, purple cabbage, green celery, and some herbs, adding bright orange, purple, and green hues. The dish is set on a white marbled surface. 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 of bone-in?

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

Is it possible to make the glaze ahead of time?

Absolutely. The glaze can be prepared up to 2 days in advance and stored in the refrigerator. Warm it gently before using to re-liquefy it.