Description

Sticky apple cider chicken thighs glazed in a sweet-savory sauce served with a crunchy autumn slaw made from apples and seasonal vegetables. A cozy and flavorful fall-inspired dish perfect for weeknights or guests.

Ingredients

4 boneless, skinless chicken thighs

1/2 cup apple cider (not vinegar)

2 tablespoons Dijon mustard

2 tablespoons maple syrup

1 tablespoon soy sauce

2 teaspoons olive oil (for cooking)

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground cinnamon

Fresh thyme, for garnish (optional)

2 cups shredded green cabbage

1 cup shredded red cabbage

1 carrot, julienned

1 apple, thinly sliced (Honeycrisp or Fuji preferred)

2 tablespoons apple cider vinegar

1 tablespoon olive oil (for slaw dressing)

1 teaspoon maple syrup (for slaw dressing)

Salt and pepper to taste

2 tablespoons chopped pecans (optional)

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Instructions

Whisk together the apple cider, Dijon mustard, maple syrup, soy sauce, garlic, salt, pepper, and cinnamon in a bowl to make the glaze.
In a large skillet, heat 2 teaspoons of olive oil over medium heat. Season chicken thighs with a bit of salt and pepper, then sear for 2–3 minutes per side until golden brown.
Pour the cider glaze over the chicken, reduce heat to low, cover, and simmer for 15–18 minutes. Flip the chicken halfway through and cook until sauce thickens into a sticky glaze.
While the chicken cooks, toss together the green and red cabbage, julienned carrot, and apple in a large bowl.
In a small jar, whisk the apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon maple syrup, salt, and pepper to make the slaw dressing.
Pour the dressing over the slaw and toss to coat evenly. Add chopped pecans if using.
To serve, plate the slaw and top with glazed chicken. Spoon extra sauce over the top and garnish with fresh thyme if desired.

Notes

Use fresh, non-alcoholic apple cider for the best flavor.

For a leaner version, substitute chicken thighs with chicken breasts.

Make the recipe gluten-free by using tamari instead of soy sauce.

Add a splash of balsamic vinegar to the glaze for extra depth.

Top slaw with goat cheese or feta for extra indulgence.

Store chicken and slaw separately; reheat chicken gently and enjoy slaw fresh.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 14g
Sodium: 580mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 26g
Cholesterol: 95mg