Description
A vibrant and flavorful recipe featuring succulent chicken thighs glazed with a sticky apple cider reduction, paired beautifully with a crisp and refreshing autumn slaw made from shredded cabbage, carrots, and tart Granny Smith apples. This dish combines sweet, savory, and tangy elements for a perfect balanced meal.
Ingredients
Scale
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)
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 Apple Cider 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.
- Sear the Chicken: Heat cooking oil in a skillet over medium-high heat. Season chicken thighs generously with salt and pepper. Place skin side down in the hot skillet and sear until the skin is golden and crisp, about 5-7 minutes. Flip and cook for another 5 minutes until the chicken is nearly cooked through.
- Glaze and Caramelize Chicken: Pour the prepared apple cider glaze over the chicken in the skillet. Reduce heat to medium-low and cook gently, frequently spooning the glaze over the chicken thighs until the glaze becomes sticky and caramelized, coating the chicken beautifully.
- Make the Autumn Slaw: While the chicken is cooking, combine shredded 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 added brightness.
- 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
- Use bone-in, skin-on chicken thighs for the best flavor and texture.
- Granny Smith apples add a tart balance to the sweet glaze; you can substitute with any crisp apple.
- Keep an eye on the glaze while simmering to avoid burning.
- For extra crispness, shredded cabbage and carrots can be chilled before mixing with the dressing.
- This recipe pairs well with steamed rice or crusty bread for a fuller meal.
