Sticky Apple Cider Chicken & Autumn Slaw: A Fall Favorite (Print Version)

Sticky Apple Cider Chicken with a crisp autumn slaw is pure comfort. Sweet, tangy chicken, crunchy veggies it’s a fall meal that just hits right.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains poultry

# Ingredients:

→ Main Ingredients

01 - Bone-in, Skin-on Chicken Thighs (6-8 pieces)
02 - Apple Cider (2 cups, unfiltered)
03 - Honeycrisp Apples (2 medium, diced)
04 - Red Onion (1 small, thinly sliced)

→ Flavor Boosters & Aromatics

05 - Garlic (4-5 cloves, minced)
06 - Dijon Mustard (1 tbsp)
07 - Apple Cider Vinegar (2 tbsp)
08 - Maple Syrup (2 tbsp, pure)
09 - Fresh Thyme (4-5 sprigs)

→ Autumn Slaw Essentials

10 - Green Cabbage (1/2 head, thinly sliced)
11 - Carrots (2 medium, shredded)
12 - Lemon (1/2, juiced)

→ Pantry Staples

13 - Olive Oil (2 tbsp)
14 - Salt (to taste)
15 - Freshly Ground Black Pepper (to taste)

# Instructions:

01 - Okay, first things first, let's get that chicken ready for its big moment. Pat those chicken thighs *super* dry with paper towels. Honestly, this is where I used to mess up and wonder why my skin wasn't crispy enough! Season them generously with salt and pepper on both sides. Don't be afraid to really rub it in there. You want that skin to sing when it hits the hot pan. While you're doing this, you'll start to smell the salt and pepper, making you anticipate that amazing crust. I once forgot to pat them dry, and the skin ended up steaming instead of crisping – a minor kitchen disaster, but a lesson learned!
02 - Heat the olive oil in a large, oven-safe skillet (cast iron is my favorite for this, hon!) over medium-high heat. Once it's shimmering, carefully place the chicken thighs skin-side down. Let them sear undisturbed for about 8-10 minutes. You're looking for a deep, golden-brown, crispy skin. This is where the magic happens, visually and aromatically. The kitchen will start to smell incredible, like Sunday dinner. Don't touch 'em, don't peek! Just let that skin get all glorious. I know it's tempting to move them around, but resist! Patience is key for truly crispy skin.
03 - Flip the chicken over and quickly add the diced apples, sliced red onion, and minced garlic to the skillet, nestling them around the chicken. Sauté for about 2-3 minutes until the apples start to soften a little and the garlic becomes fragrant. Oh, the smell here! It's a sweet, savory, garlicky dream. This is the foundation for our amazing Sticky Apple Cider Chicken sauce, so don't rush it. I've definitely burned garlic before by turning the heat up too high, so keep it mellow.
04 - Pour in the apple cider, apple cider vinegar, Dijon mustard, and maple syrup. Stir it all gently around the chicken, making sure to scrape up any browned bits from the bottom of the pan – that's pure flavor right there! Add the fresh thyme sprigs. Bring the sauce to a gentle simmer, then transfer the skillet to your preheated oven. Let it bake for 20-25 minutes, or until the Sticky Apple Cider Chicken is cooked through to 165°F (74°C) and the sauce has thickened slightly. The aroma filling your kitchen at this point is just everything.
05 - While the chicken is baking, let's get that autumn slaw ready. In a large bowl, combine the thinly sliced green cabbage, shredded carrots, and the other diced Honeycrisp apple. In a separate small bowl, whisk together the lemon juice, a drizzle of olive oil, a pinch of salt, and a good crack of black pepper. Pour the dressing over the slaw mixture and toss everything together until well combined. I always taste it here and adjust seasonings; sometimes it needs a little more lemon, sometimes a tiny bit more salt. It should be bright and crunchy!
06 - Once the Sticky Apple Cider Chicken is done, remove the skillet from the oven. Carefully transfer the chicken to a serving platter. If the sauce isn't as thick as you like, you can reduce it on the stovetop over medium-high heat for a few more minutes until it reaches your desired consistency. Spoon that gorgeous, sticky apple cider sauce over the chicken. Garnish with a few extra fresh thyme leaves if you're feeling fancy. Serve immediately with generous portions of the crisp autumn slaw on the side. The chicken should be glistening, and the slaw vibrant – pure autumn on a plate!

# Notes:

01 - Always pat your chicken thighs *very* dry before searing; it's the secret to truly crispy skin.
02 - Store leftover slaw dressing separately to keep the cabbage crispier for longer.
03 - If your sauce isn't thick enough, just simmer it on the stovetop for a few extra minutes.
04 - This dish pairs wonderfully with a side of creamy mashed potatoes or wild rice to soak up that incredible sauce.

# Equipment Needed:

01 - Large oven-safe skillet (cast iron recommended)
02 - cutting board
03 - sharp knife
04 - whisk
05 - large mixing bowls

# Nutrition (Per Serving):

Calories: 450-550 Calories
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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