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

Salt and pepper, to taste

2 tablespoons fresh parsley or chives, chopped

Instructions

Prepare the 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.

Cook the chicken: Heat 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 to 7 minutes. Flip and continue cooking for another 5 minutes until the chicken is almost cooked through.

Glaze the chicken: Pour the prepared 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 the glaze becomes sticky and caramelized, coating the chicken beautifully.

Make the crisp autumn slaw: While the chicken cooks, combine shredded cabbage, shredded carrots, and thinly 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 to finish.

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

For extra crisp skin, pat the chicken thighs dry with paper towels before seasoning and searing.

Swap the apple variety in the slaw for Fuji or Honeycrisp for a sweeter flavor.

Add a pinch of ground cinnamon or nutmeg to the glaze for warm autumn spices.

Use fresh rosemary or thyme in the glaze to add herbal depth.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken thighs or breasts can be used, but bone-in thighs will provide more flavor and moisture. Adjust cooking times accordingly to avoid overcooking.

Is it necessary to make the slaw while the chicken cooks?

It’s convenient to prepare the slaw during cooking to save time, but it can also be made ahead and refrigerated. Just toss with the dressing right before serving for the freshest texture.