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This sticky apple cider chicken with crisp autumn slaw is a perfect dinner to bring a taste of fall into your kitchen. The chicken thighs are cooked with a glossy, tangy glaze made from apple cider and honey that turns beautifully sticky and caramelized on the skin. Paired with a refreshing slaw of cabbage, carrots, and tart apple slices, this meal balances sweet and savory flavors with a satisfying crunch.
Ingredients
- Six bone in skin on chicken thighs: for juicy flavorful meat and crispy skin
- One cup apple cider: to create the sweet and tangy base of the glaze choose fresh and natural for best taste
- Two tablespoons honey: to sweeten and help the glaze caramelize local honey is preferable for more depth
- One tablespoon Dijon mustard: adds a slight tang and complexity to the glaze
- Two cloves garlic minced: to flavor the sauce with aromatic warmth
- Salt and pepper: to bring out all the flavors
- One tablespoon cooking oil vegetable or olive oil: for searing the chicken to crispy perfection
- Two cups green cabbage shredded: for the slaw’s crunch and mild flavor
- One cup carrots shredded: for natural sweetness and color in the slaw
- One medium apple preferably Granny Smith thinly sliced: for tartness and texture in the slaw
- Two tablespoons apple cider vinegar: to dress the slaw with a bright bite
- Quarter teaspoon celery seeds: impart a subtle herbal note that enhances the slaw
- Fresh parsley or chives chopped: to finish the slaw with a burst of freshness and color
Step by Step Instructions
- Simmer the Glaze:
- In a small saucepan combine apple cider honey Dijon mustard and minced garlic. Place over medium heat and stir occasionally. Let it gently simmer until it thickens enough to coat the back of a spoon. This takes time but concentrating those flavors is key to the sticky glaze.
- Sear the Chicken:
- Heat the oil in a large skillet over medium high heat. Season chicken thighs generously with salt and pepper. Place them skin side down and let them cook undisturbed until the skin is golden brown and crisp. This usually takes between five and seven minutes. Flip the chicken and cook for about five more minutes until the thighs are nearly cooked through.
- Glaze and Caramelize:
- Pour the thickened apple cider glaze over the chicken in the skillet. Reduce the heat to medium low and cook slowly. Frequently spoon the glaze over the chicken to build up a sticky caramelized coating. This step transforms the dish and makes the chicken shine.
- Prepare the Slaw:
- While the chicken finishes cooking toss together shredded cabbage shredded carrots and thin apple slices in a large bowl. Whisk apple cider vinegar celery seeds salt and pepper together and drizzle over the veggies. Toss gently so everything is evenly dressed. Stir through chopped parsley or chives at the end to brighten the flavors.
- Plate and Serve:
- Arrange the sticky glazed chicken thighs on plates alongside generous servings of the crisp autumn slaw. Serve right away for the best combination of warm sticky chicken and fresh crisp slaw.
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Storage Tips
Store leftover chicken and slaw separately in airtight containers. The chicken keeps well in the fridge for up to three days and reheats nicely in a low oven or skillet to regain some crispiness on the skin. The slaw can be refrigerated for two days toss it again before serving to redistribute the dressing. Avoid mixing the chicken and slaw before storing to maintain texture.
Ingredient Substitutions
Chicken thighs can be swapped with bone in chicken breasts but cooking times may vary and skin may not crisp as well. If you don’t have apple cider try using a blend of fresh apple juice with a splash of cider vinegar for acidity. Honey can be replaced with maple syrup or agave nectar if you prefer a different sweetness profile. For slaw feel free to add shredded Brussels sprouts or radishes for a twist on the texture.
Serving Suggestions
This sticky apple cider chicken pairs beautifully with mashed sweet potatoes or roasted root vegetables for a hearty meal. The slaw adds brightness and contrast so you could also serve it alongside warm grains like quinoa or farro. A crisp white wine or a light apple cider drink complements the meal well.
Cultural Context
Using apple cider in a glaze ties this dish to autumn harvest traditions common in regions where apples are plentiful. Combining savory meat with seasonal fruit and fresh slaws is a classic approach to balancing richness with brightness embodying a rustic yet refined comfort food that feels at home in a farmhouse kitchen or modern family table.
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Frequently Asked Questions
- → What cut of chicken works best for this dish?
Bone-in, skin-on chicken thighs are ideal for maintaining moisture and getting a crispy skin during cooking.
- → Can I prepare the glaze in advance?
Yes, the apple cider glaze can be made ahead and stored in the refrigerator until ready to use, making prep easier.
- → How do I get the chicken skin crispy?
Use medium-high heat and sear skin side down without moving it for 5-7 minutes until golden and crisp before flipping.
- → What kind of apple is best for the slaw?
Granny Smith apples add a tart crunch that complements the sweetness of the glaze and freshness of the slaw.
- → Can I adjust the sweetness of the glaze?
Yes, simply alter the amount of honey added to the glaze to suit your taste preference for sweetness.