Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a deliciously sweet and savory dish perfect for cozy dinners. Tender chicken thighs glazed in a caramelized apple cider sauce pair wonderfully with a refreshingly crisp slaw featuring seasonal produce. This recipe brings together the flavors of fall in a simple yet impressive meal.

A white shallow bowl holds a dish featuring several thick slices of golden-brown grilled chicken, each slice showing juicy, slightly charred edges and a rich glaze. The chicken slices are laid on top of a colorful coleslaw made of shredded orange carrots, pale green cabbage, and purple cabbage, all mixed together with a creamy dressing. Small green herb bits are sprinkled over the top of the chicken, adding a fresh look. The whole setup sits on a clean white marbled 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
2 tablespoons fresh parsley or chives, chopped

Instructions

Prepare the glaze: 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.
Cook the chicken: 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 cook for another 5 minutes until the chicken is almost cooked through.
Glaze the chicken: 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 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 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 to combine. Stir 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 flavors and textures.

Tips & Variations

For extra depth, add a pinch of cinnamon or nutmeg to the glaze while it simmers.
Swap the green cabbage for red cabbage for a more colorful slaw.
Use chicken breasts if you prefer leaner meat; adjust cooking times accordingly.
Toast the celery seeds lightly before adding to the slaw dressing to enhance their flavor.

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 preserve the glaze’s stickiness. The slaw is best enjoyed fresh but can be kept chilled and stirred before serving.

How to Serve

The image shows a white round plate on a white marbled surface with two main parts: on the left is a pile of creamy coleslaw with shredded cabbage, thin carrot strips, and some red bits, all mixed softly to create a light texture with pale yellow and orange colors; on the right is a grilled chicken breast sliced into seven pieces, the top having a golden brown color with a slightly shiny and crispy texture, sprinkled with small green herbs; a gold fork is placed next to the chicken, touched by a woman's hand reaching from the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apple juice instead of apple cider?

Yes, fresh apple juice can be used, but it may be sweeter and less tangy than apple cider. Adjust the honey amount accordingly to balance the sweetness.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (75°C) and the juices run clear. Cooking times may vary depending on the thickness of the thighs.

Sticky Apple Cider Chicken with Crisp Autumn Slaw Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a flavorful, comforting dish featuring golden, seared chicken thighs glazed with a sweet and tangy reduced apple cider sauce, paired with a refreshing slaw made from shredded cabbage, carrots, and crisp apples tossed in a light apple cider vinegar dressing. This dish combines the warmth of autumn flavors with a bright, crunchy salad for a balanced and satisfying meal.

Author: zara
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 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 of 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 the chicken is almost cooked through.
Glaze the chicken: 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 the glaze is sticky and caramelized, perfectly coating the chicken.
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. Stir 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 sweet, savory, and fresh flavors.

Notes

Using bone-in, skin-on chicken thighs ensures juiciness and crispy skin.
Granny Smith apples are recommended for the slaw due to their tartness and crisp texture.
The glaze can be made ahead and reheated gently before glazing the chicken.
Adjust the sweetness of the glaze by adding more or less honey according to taste.
For a spicier kick, add a pinch of red pepper flakes to the glaze while simmering.
Serve the dish immediately to enjoy the crispness of the slaw and the sticky texture of the glaze.

Keywords: Sticky Apple Cider Chicken, Autumn Slaw, Chicken Thighs, Fall Recipes, Apple Cider Glaze, Crisp Slaw