Sticky Apple Cider Chicken (Print Version)
Juicy chicken thighs glazed with apple cider sauce, served with a crisp cabbage, carrot, and apple slaw—perfect for fall gatherings.
# Ingredients:
→ For the Chicken and Glaze
01 -
6 bone-in, skin-on chicken thighs
02 -
240ml apple cider
03 -
2 tablespoons honey
04 -
1 tablespoon Dijon mustard
05 -
2 cloves garlic, minced
06 -
Salt and pepper, to taste
07 -
1 tablespoon cooking oil (vegetable or olive oil)
→ For the Crisp Autumn Slaw
08 -
2 cups green cabbage, shredded
09 -
1 cup carrots, shredded
10 -
1 medium Granny Smith apple, thinly sliced
11 -
2 tablespoons apple cider vinegar
12 -
1/4 teaspoon celery seeds
13 -
Salt and pepper, to taste
14 -
2 tablespoons fresh parsley or chives, chopped
# Steps:
01 -
In a small saucepan, combine apple cider, honey, Dijon mustard, and 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.
02 -
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 continue cooking for another 5 minutes until chicken is almost cooked through.
03 -
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 becomes sticky and caramelized, coating the chicken beautifully.
04 -
While the chicken cooks, combine shredded green 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 this dressing over the slaw and toss gently to combine. Finish by stirring in chopped fresh parsley or chives for brightness.
05 -
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.
# Notes:
01 -
Pat chicken dry before cooking to ensure crisp skin and better caramelization.
02 -
Reduce the glaze thoroughly for a thick, sticky texture that clings well to the chicken.
03 -
Use fresh, tart apples like Granny Smith to add brightness and balance the sweetness of the glaze.
04 -
Don't overdress the slaw; keep it light to maintain crunch and freshness.
05 -
Let the chicken rest for a few minutes after cooking to allow juices to redistribute.