Sticky Apple Cider Chicken (Print Version)
# Ingredients:
→ Chicken and Glaze
01 -
6 bone-in, skin-on chicken thighs
02 -
1 cup apple cider
03 -
2 tablespoons honey
04 -
1 tablespoon Dijon mustard
05 -
2 cloves garlic, minced
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 tablespoon vegetable or olive oil
→ Autumn Slaw
09 -
2 cups green cabbage, shredded
10 -
1 cup carrots, shredded
11 -
1 medium Granny Smith apple, thinly sliced
12 -
2 tablespoons apple cider vinegar
13 -
1/4 teaspoon celery seeds
14 -
Salt, to taste
15 -
Black pepper, to taste
16 -
2 tablespoons fresh parsley or chives, chopped
# Instructions:
01 -
Combine apple cider, honey, Dijon mustard, and minced garlic in a small saucepan. Simmer over medium heat, stirring occasionally, until the mixture thickens into a sticky glaze that coats the back of a spoon.
02 -
Heat oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper. Place skin side down and sear until golden and crisp, about 5 to 7 minutes. Flip and cook for an additional 5 minutes until nearly cooked through.
03 -
Pour the 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 caramelized and sticky.
04 -
In a large bowl, combine shredded cabbage, carrots, and sliced apple. In a separate small bowl, whisk apple cider vinegar, celery seeds, salt, and pepper. Drizzle the dressing over the slaw and toss gently. Stir in chopped parsley or chives.
05 -
Arrange glazed chicken thighs on plates with a generous serving of the autumn slaw. Serve immediately for a balance of sticky chicken and crisp slaw.
# Notes:
01 -
Marinate the chicken thighs in the apple cider glaze for at least 30 minutes to enhance flavor. Adjust honey amount to control sweetness. The slaw can be made in advance and refrigerated.