Why Sticky Apple Cider Chicken with Crisp Autumn Slaw Shines
Embrace the flavors of fall with this incredibly satisfying Sticky Apple Cider Chicken, featuring tender, bone-in chicken thighs coated in a sweet and tangy caramelized glaze. Paired with a vibrant, crunchy Autumn Slaw, this dish offers a delightful balance of rich, savory notes and refreshing, crisp textures. It's an ideal meal for a cozy weeknight dinner or an impressive seasonal gathering.
Prep Time
20 minutes
Cook Time
25-30 minutes
Total Time
45-50 minutes
Servings
3-4 servings
Keywords
Why This Recipe Delivers
- Perfectly balances sweet, tangy, and savory flavors, quintessential for the autumn season.
- Features succulent, tender chicken thighs with wonderfully crisp skin and a sticky, caramelized glaze.
- The vibrant autumn slaw provides a refreshing, crunchy contrast that cuts through the richness of the chicken.
- Relatively quick and easy to prepare, making it ideal for both weeknight meals and entertaining.
- Utilizes simple, wholesome ingredients to create a sophisticated and deeply satisfying dish.
Ingredients
- For the Chicken and Glaze:
- 6 chicken thighs, bone-in and skin-on (approximately 900g-1.1kg)
- 240 ml (1 cup) apple cider
- 30 ml (2 tablespoons) honey
- 15 ml (1 tablespoon) Dijon mustard
- 2 cloves garlic, minced (approximately 10g)
- Salt and freshly ground black pepper, to taste
- 15 ml (1 tablespoon) cooking oil (vegetable or olive oil)
- For the Crisp Autumn Slaw:
- 2 cups (approximately 150g) green cabbage, finely shredded
- 1 cup (approximately 100g) carrots, shredded
- 1 medium apple (preferably Granny Smith), thinly sliced (approximately 150g)
- 30 ml (2 tablespoons) apple cider vinegar
- 1.25 ml (1/4 teaspoon) celery seeds
- Salt and freshly ground black pepper, to taste
- 30 ml (2 tablespoons) fresh parsley or chives, chopped, for garnish
Instructions
- Prepare the apple cider glaze. In a small saucepan, combine the 240 ml (1 cup) apple cider, 30 ml (2 tablespoons) honey, 15 ml (1 tablespoon) Dijon mustard, and 2 cloves of minced garlic. Bring the mixture to a gentle simmer over medium heat. Continue to simmer, stirring occasionally, for 10-15 minutes, or until the liquid reduces by about half and thickens to a syrupy consistency that nicely coats the back of a spoon. Set aside.
- Cook the chicken thighs. Heat 15 ml (1 tablespoon) of cooking oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Season the chicken thighs generously on all sides with salt and freshly ground black pepper. Carefully place the chicken thighs skin-side down in the hot skillet. Sear undisturbed for 7-9 minutes, or until the skin is deeply golden brown and beautifully crisp. This initial sear is crucial for developing flavor and texture.
- Finish cooking and glaze the chicken. Flip the chicken thighs to the other side and continue cooking for another 5-7 minutes, until the chicken is nearly cooked through. At this point, reduce the heat to medium-low. Carefully pour the prepared apple cider glaze over the chicken in the skillet. Continue to cook gently, basting the thighs frequently with the glaze using a spoon. Cook for an additional 5-8 minutes, or until the glaze becomes sticky, glossy, and caramelized, beautifully coating each piece of chicken. The internal temperature of the chicken should reach 74°C (165°F). Remove the skillet from the heat and let the chicken rest for a few minutes.
- Assemble the crisp autumn slaw. While the chicken is cooking and resting, prepare the slaw. In a large mixing bowl, combine the shredded green cabbage, shredded carrots, and thinly sliced apple. In a separate small bowl, whisk together the 30 ml (2 tablespoons) apple cider vinegar, 1.25 ml (1/4 teaspoon) celery seeds, a pinch of salt, and a grind of fresh black pepper. Pour this vibrant dressing over the cabbage mixture and toss gently but thoroughly to ensure all ingredients are well coated. Just before serving, stir in the chopped fresh parsley or chives for an added burst of freshness and color.
- Plate and serve. Arrange the warm, sticky apple cider chicken thighs on individual plates. Serve alongside a generous portion of the crisp autumn slaw. Enjoy this perfect harmony of sweet, savory, and tangy flavors with delightful textural contrasts immediately.
Tools You’ll Need
- Small saucepan
- Large, oven-safe skillet (e.g., cast iron)
- Whisk
- Large mixing bowl
- Small mixing bowl
- Sharp knife
- Cutting board
- Tongs or spatula
- Measuring cups and spoons
- Meat thermometer (optional, but recommended)
Essential Success Tips
- Do not rush the glaze reduction; allow it to simmer gently until it achieves a true syrupy consistency for maximum stickiness.
- Ensure your skillet is hot enough before adding the chicken, and resist the urge to move the thighs during the initial sear to get that perfect crispy skin.
- Baste the chicken frequently with the glaze during the final cooking stage to build up layers of caramelized flavor and shine.
- For the slaw, make sure to shred the cabbage and carrots thinly, and slice the apple as finely as possible for the best texture.
- Only dress the slaw just before serving to maintain its ultimate crispness; if dressed too early, the vegetables may become soggy.
Professional Cooking Secrets
- To achieve an even deeper flavor in your glaze, consider adding a sprig of fresh thyme or rosemary to the apple cider mixture as it reduces, removing it before pouring over the chicken.
- For extra tender chicken, once the internal temperature is reached, tent the skillet loosely with foil and allow the chicken to rest for 5-10 minutes before serving. This allows the juices to redistribute.
- Elevate the slaw by lightly toasting the celery seeds in a dry pan for 30 seconds before adding them to the dressing; this intensifies their aromatic notes.
Notes
- Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The slaw is best enjoyed fresh, but leftovers can be kept for 1-2 days, though it may lose some crispness.
- Variations: Feel free to add some toasted pecans or walnuts to the slaw for an extra nutty crunch. For a spicier kick, a pinch of red pepper flakes can be added to the chicken glaze.
- Different cuts: While bone-in, skin-on thighs provide the best flavor and texture, boneless, skinless chicken thighs or even chicken breasts can be used. Adjust cooking times accordingly, and note that breasts may dry out more easily.
Frequently Asked Questions
Can I make this dish ahead of time?
The apple cider glaze can be prepared a day in advance and stored in the refrigerator. The chicken is best cooked fresh, but you can shred the cabbage and carrots for the slaw ahead of time. Dress the slaw right before serving for optimal crunch.
What kind of apple is best for the slaw?
Granny Smith apples are recommended for their tartness and crisp texture, which stand up well to the dressing and provide a nice contrast to the sweet chicken. Other firm, tart apples like Honeycrisp or Fuji can also work well.
Can I use different vegetables in the slaw?
Absolutely! Feel free to experiment with other autumn vegetables like thinly sliced red onion, finely chopped Brussels sprouts, or even some thinly sliced radicchio for a touch of bitterness and color. Just ensure they are shredded finely to blend well.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 45g, Fat: 30g, Carbs: 35g (Estimated per serving, based on typical ingredients and quantities).
Allergy Information
This recipe is naturally gluten-free and dairy-free. Contains chicken. Always check labels on packaged ingredients like Dijon mustard and apple cider to ensure they meet specific dietary needs or allergy requirements.
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