Ingredients

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)

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

2 tablespoons fresh parsley or chives, chopped

Instructions

Prepare the glaze: In a small saucepan, combine 1 cup apple cider, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 2 cloves 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.

Cook the chicken: Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Season the chicken thighs generously with salt and pepper. Place them skin side down and sear until the skin is golden and crisp, about 5-7 minutes. Flip and continue cooking for another 5 minutes until chicken is almost cooked through.

Glaze the chicken: Pour the prepared apple cider glaze over the chicken in the skillet. Reduce the heat to medium-low and cook gently, spooning the glaze over the thighs frequently, until the glaze becomes sticky and caramelized, coating the chicken beautifully.

Make the crisp autumn slaw: While the chicken cooks, combine shredded green cabbage, shredded carrots, and thinly sliced apple in a large bowl. In a small bowl, whisk together 2 tablespoons apple cider vinegar, 1/4 teaspoon celery seeds, salt, and pepper. Drizzle this dressing over the slaw and toss gently to combine. Stir in chopped fresh parsley or chives for brightness.

Plate and 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.

Tips & Variations

Use chicken thighs with skin for extra crispiness and flavor; you can substitute boneless thighs if preferred, adjusting cooking time accordingly.

For a spicier glaze, add a pinch of red pepper flakes to the apple cider mixture while simmering.

Swap out parsley or chives in the slaw for fresh dill or cilantro to vary the flavor profile.

If you don’t have celery seeds, substitute with a small amount of celery salt but reduce added salt in the slaw dressing.

FAQs

Can I use apple juice instead of apple cider?

Yes, apple juice can be used as a substitute, but apple cider has a more robust flavor that enhances the glaze. If using apple juice, consider adding a splash of lemon juice to add brightness.

Is this recipe suitable for grilling?

Absolutely! You can grill the chicken thighs after seasoning and then brush on the glaze during the last few minutes of cooking to caramelize it. Just monitor closely to prevent burning.