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Sticky Apple Cider Chicken with Crisp Autumn Slaw

Juicy pan-seared chicken thighs glazed in a savory-sweet apple cider reduction, served with a fresh and crunchy cabbage-apple slaw.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seasonal
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Chicken
  • 1.5 lbs chicken thighs boneless, skinless
  • 1 tbsp olive oil
  • 1 pinch salt and pepper to taste
The Sticky Glaze
  • 1 cup apple cider unfiltered
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh thyme
  • 1 tsp Dijon mustard
Autumn Slaw
  • 2 cups red cabbage shredded
  • 2 cups green cabbage shredded
  • 1 large apple julienned
  • 1 cup carrots matchstick
  • 3 tbsp slaw dressing oil, vinegar, honey mix

Equipment

  • Large skillet
  • Chef's knife
  • Large mixing bowl
  • Tongs

Method
 

  1. Combine shredded cabbages, carrots, and apples in a bowl. Toss with vinaigrette dressing and set aside.
  2. Season chicken thighs with salt and pepper. Sear in olive oil over medium-high heat until cooked through (approx 6 mins per side). Remove chicken.
  3. In the same pan, sauté garlic in butter for 30 seconds.
  4. Add apple cider, vinegar, brown sugar, mustard, and thyme. Boil and reduce for 8-10 minutes until thick and syrupy.
  5. Return chicken to the pan and toss to coat in the sticky glaze.
  6. Serve chicken immediately with the fresh slaw.

Notes

Ensure you use apple cider (cloudy), not apple juice, for the best flavor depth.