Description

This Sticky Apple Cider Chicken recipe features succulent bone-in, skin-on chicken thighs cooked in a sweet and tangy apple cider glaze, paired perfectly with a crisp and refreshing autumn slaw made from red cabbage, carrots, and apple. The combination of savory chicken with a sticky glaze and a zesty slaw creates an ideal cozy fall meal that’s both flavorful and balanced.

Ingredients

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For the Chicken and Sauce

4 bone-in, skin-on chicken thighs
1 cup apple cider
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste

For the Autumn Slaw

2 cups shredded red cabbage
1 cup shredded carrots
1 medium apple, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste

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Instructions

Season the Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin. Generously season both sides with salt and black pepper for balanced flavor.
Sear the Chicken: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until the skin turns golden brown and crispy. Flip and cook for another 3-4 minutes. Remove chicken and set aside.
Make the Sauce: Reduce heat to medium and deglaze the skillet with a splash of apple cider, scraping up browned bits from the pan. Add the remaining apple cider, maple syrup, Dijon mustard, and fresh thyme. Stir to combine the flavorful sauce.
Simmer the Chicken: Return the chicken to the skillet skin-side up. Bring the sauce to a gentle simmer, then cover the skillet and reduce heat to low. Cook for 25-30 minutes until chicken is tender and fully cooked, basting occasionally with the sticky sauce.
Prepare the Autumn Slaw: While the chicken cooks, combine shredded red cabbage, carrots, and thinly sliced apple in a large bowl. In a small bowl, whisk apple cider vinegar, olive oil, salt, and pepper to create the dressing. Pour over the slaw and toss to coat evenly.
Serve: Once chicken is ready, remove from skillet and let rest briefly. Slice the chicken and serve it atop the crisp autumn slaw. Drizzle with the reduced sticky apple cider sauce from the skillet for a flavorful finish.

Notes

For extra crispy skin, avoid overcrowding the skillet and ensure the chicken is patted dry before searing.
If fresh thyme is unavailable, dried thyme can be used at half the amount.
The apple variety can be adjusted based on preference; tart apples like Granny Smith add a nice contrast to the sweetness.
Leftover sauce can be reduced further and used as a glaze or dipping sauce.
This recipe can be made gluten-free by ensuring mustard and cider are gluten-free if needed.