Sticky Apple Cider Chicken with Crispy Autumn Slaw Recipe
Delight in the perfect balance of flavors with this Sticky Apple Cider Chicken paired with a Crisp Autumn Slaw. The chicken is pan-seared to achieve a golden, crispy skin and then glazed with a sweet and tangy apple cider reduction that caramelizes beautifully. Served alongside a refreshing slaw of shredded cabbage, carrots, and tart Granny Smith apples, this dish offers a harmonious blend of sticky, sweet, and crunchy textures that celebrate the essence of fall.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
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 (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 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.
- Cook the chicken: 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 continue cooking for another 5 minutes until chicken is 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 becomes sticky and caramelized, coating the chicken beautifully.
- Make the crisp autumn slaw: While the chicken cooks, combine shredded green 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. Finish by stirring in chopped fresh parsley or chives for brightness.
- Plate and serve: 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
- 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 fresh, tart apples like Granny Smith to add brightness and balance the sweetness of the glaze.
- Don’t overdress the slaw; keep it light to maintain crunch and freshness.
- Let the chicken rest for a few minutes after cooking to allow juices to redistribute.
Keywords: apple cider chicken, sticky chicken, autumn slaw, crispy chicken, fall recipes, chicken thighs, healthy chicken dinner, apple slaw
