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Sticky Apple Cider Chicken with Crisp Autumn Slaw

Juicy bone-in chicken thighs glazed with a sticky apple cider, honey, and Dijon mustard sauce, served alongside a crisp autumn slaw of shredded cabbage, carrots, and tart apple.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs about 2 lbs, patted dry
  • 1 cup apple cider fresh-pressed preferred
  • 2 tbsp honey
  • 1 tbsp Dijon mustard whole grain preferred
  • 2 cloves garlic freshly minced
  • 1 tbsp neutral oil avocado or vegetable oil
  • salt and black pepper to taste
  • 2 cups green cabbage finely shredded
  • 1 cup carrots shredded, about 2 medium
  • 1 Granny Smith apple medium, thinly sliced
  • 2 tbsp apple cider vinegar
  • 1 tsp honey for slaw dressing
  • 1/4 tsp celery seeds
  • 2 tbsp fresh parsley or chives roughly chopped

Equipment

  • Large cast iron skillet or oven-safe skillet
  • Small saucepan
  • Large mixing bowl
  • Instant read meat thermometer

Method
 

  1. Pat chicken thighs completely dry with paper towels. Season generously with salt and black pepper on both sides.
  2. In a small saucepan over medium heat, combine apple cider, honey, Dijon mustard, and minced garlic. Stir to combine and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the glaze reduces by about half and coats the back of a spoon. Remove from heat and set aside.
  3. Heat oil in a large cast iron skillet over medium-high heat. Place chicken thighs skin side down and sear without moving for 6 to 7 minutes until the skin is deep golden and crisp. Flip and cook the other side for 4 to 5 minutes.
  4. Reduce heat to medium-low and pour the apple cider glaze over the chicken. Spoon the glaze over the tops continuously for 3 to 4 minutes until the chicken reaches an internal temperature of 165 degrees F and the glaze is caramelized and sticky. Let the chicken rest in the pan for 3 minutes before plating.
  5. While the chicken rests, make the slaw. In a large bowl, toss shredded cabbage, carrots, and apple slices together. In a small bowl, whisk apple cider vinegar, honey, celery seeds, salt, and pepper. Pour the dressing over the slaw and toss well. Add fresh parsley or chives right before serving.
  6. Plate the sticky apple cider chicken alongside a generous portion of the crisp autumn slaw. Spoon any remaining glaze from the pan over the chicken before serving.

Notes

Pat chicken completely dry before searing for the crispiest skin. Use fresh-pressed apple cider for the deepest flavor. Granny Smith apples are ideal in the slaw for their tartness. Store chicken and slaw separately in the fridge for up to 3 days. Reheat chicken in a skillet over medium heat to preserve the caramelized glaze.