Description
Sticky Apple Cider Chicken with Crisp Autumn Slaw is the perfect blend of sweet, tangy, and savory. Juicy chicken thighs are glazed in a rich apple cider reduction while a refreshing slaw brings crunch and brightness, creating a beautifully balanced seasonal meal.
Ingredients
For the Chicken and Glaze
- 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)
For the Crisp Autumn Slaw
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 medium apple (Granny Smith preferred), 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
- Season the chicken thighs with salt and pepper.
- Heat oil in a skillet over medium-high heat. Sear chicken thighs skin-side down until golden and crisp, about 5–7 minutes. Flip and cook another 3 minutes.
- In a small bowl, whisk together apple cider, honey, Dijon mustard, and minced garlic.
- Pour the cider mixture into the skillet. Reduce heat and simmer for 12–15 minutes, or until the glaze thickens and chicken is fully cooked.
- Meanwhile, prepare the slaw: in a bowl, combine cabbage, carrots, apple slices, vinegar, celery seeds, salt, pepper, and fresh herbs. Toss well.
- Serve chicken warm with extra glaze spooned over the top, paired with the crisp autumn slaw.
Notes
- You can use apple juice instead of cider, but reduce the honey slightly for balance.
- For extra crunch, add toasted pecans or pumpkin seeds to the slaw.
- Leftover chicken makes an amazing sandwich or rice bowl topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American