If you’re searching for a dish that perfectly balances sweet, tangy, and savory flavors, then you’re going to adore this Sticky Apple Cider Chicken with Cranberry-Apple Slaw Recipe. This meal brings together tender, juicy chicken thighs glazed in a luscious apple cider sauce, paired with a vibrant and crunchy cranberry-apple slaw that adds a refreshing bite. It’s an absolute celebration of autumnal ingredients that feels both comforting and delightfully bright, making it a perfect weeknight winner or a dish to impress friends at your next gathering.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a vital role in creating the layers of flavor and texture that make this dish truly special. From the juicy chicken thighs to the crisp cabbage in the slaw, every component contributes to the wholesome, colorful result.
- 1.5 pounds boneless skinless chicken thighs: Perfect for juicy, flavorful chicken that stays tender through cooking.
- 2 tablespoons olive oil: For that golden sear that starts the flavor magic.
- 1 teaspoon salt, divided: Enhances all the other flavors beautifully.
- 0.5 teaspoon freshly ground black pepper: Adds a subtle, earthy heat to the chicken.
- 1.5 cups apple cider (not apple juice): The star of the glaze that lends a rich, natural sweetness and depth.
- 2 tablespoons apple cider vinegar: Brightens the glaze and the slaw with a tangy kick.
- 3 tablespoons honey (or maple syrup): For natural sweetness and that sticky, beautiful texture.
- 1 tablespoon Dijon mustard: Adds a gentle sharpness that balances sweetness.
- 3 cloves garlic, minced: Infuses a savory warmth throughout the dish.
- 4 sprigs fresh thyme (plus more for garnish): Provides herbaceous notes that complement apple and chicken perfectly.
- 0.25 teaspoon ground cinnamon: A hint of cozy spice that elevates the glaze.
- 3 cups green cabbage, shredded: The crunchy base of our bright, fresh slaw.
- 1 cup red cabbage, shredded: Adds vibrant color and extra crunch.
- 1 cup carrots, julienned: Sweet crunch and beautiful orange contrast.
- 1 medium Granny Smith apple, julienned: Crisp, tart, and refreshingly crisp.
- 2 tablespoons fresh parsley, chopped (for garnish): Adds a fresh, leafy brightness to finish.
- 2 tablespoons apple cider vinegar: For tangy brightness in the slaw.
- 2 tablespoons olive oil: To lightly dress the slaw.
- 1 tablespoon honey: Balances the acidity with a touch of sweetness in the slaw.
- 0.25 teaspoon salt: Enhances the flavors of the fresh veggies.
How to Make Sticky Apple Cider Chicken with Cranberry-Apple Slaw Recipe
Step 1: Prepare the Apple Cider Glaze
Start by whisking together apple cider, apple cider vinegar, honey, Dijon mustard, minced garlic, ground cinnamon, and a pinch of salt in a small bowl. This mixture will form the heart of your sticky glaze, balancing sweetness with tang and spice in a way that brings the chicken to life.
Step 2: Sear the Chicken Thighs
Heat olive oil in a large skillet over medium-high heat. Season your chicken thighs generously with salt and freshly ground pepper. Place the thighs skin-side down (if there was skin) or simply on one side to get a gorgeous golden crust. Sear for about 4 to 5 minutes per side until they develop a beautiful, caramelized color that locks in flavor and juices.
Step 3: Simmer in the Glaze
Once your chicken is seared, pour that delightful apple cider glaze over the thighs and tuck in sprigs of fresh thyme for an herbal lift. Lower the heat to medium and let the chicken simmer gently for 15 to 20 minutes. As the glaze thickens, it clings lovingly to the chicken, creating that coveted sticky coating packed with layers of flavor.
Step 4: Toss the Cranberry-Apple Slaw
While the chicken simmers, combine shredded green and red cabbage, julienned carrots, and crisp Granny Smith apple in a large bowl. Dress with apple cider vinegar, olive oil, honey, and salt. Toss it all together to create a fresh and lively slaw that offers a crunchy and sweet contrast to the sticky chicken. The slaw is as vibrant as it is flavorful, with each bite delivering a refreshing burst.
Step 5: Plate and Garnish
Finally, plate your sticky apple cider chicken thighs and mound a generous portion of the cranberry-apple slaw alongside. Don’t forget to sprinkle fresh thyme and chopped parsley on top for an extra pop of color and herbal aroma – it makes all the difference, trust me.
How to Serve Sticky Apple Cider Chicken with Cranberry-Apple Slaw Recipe
Garnishes
Fresh thyme sprigs and chopped parsley are the perfect garnishes, complementing the dish with their fresh, herbal essence. Adding a light drizzle of extra honey or a squeeze of lemon juice just before serving can also enhance the flavors beautifully.
Side Dishes
This dish shines wonderfully on its own but pairing it with warm, buttery mashed potatoes or a simple wild rice pilaf brings a cozy, hearty dimension. Roasted seasonal vegetables like Brussels sprouts or sweet potatoes also make fantastic companions for a balanced, colorful meal.
Creative Ways to Present
If you’re wanting to impress guests, serve this dish on rustic wooden boards with small bowls of extra slaw and glaze on the side for self-serving. Alternatively, layering the chicken atop a bed of slaw in a shallow bowl makes for an inviting, beautiful presentation that highlights all the dish’s vibrant colors and textures.
Make Ahead and Storage
Storing Leftovers
Leftover sticky apple cider chicken and cranberry-apple slaw store well in separate airtight containers in the fridge for up to 3 days. Keeping them apart ensures the slaw stays crisp and fresh while the chicken remains tasty and tender.
Freezing
While the chicken freezes nicely, the slaw is best enjoyed fresh to retain its crunch. Freeze cooked chicken in freezer-safe containers or bags for up to 2 months. Be sure to thaw the chicken overnight in the fridge before reheating.
Reheating
Reheat the chicken gently in a skillet over low heat to preserve its tenderness and to keep that sauce lovely and sticky. Avoid using a microwave if you want to keep the best texture. Serve the slaw cold or at room temperature for the best crunch and flavor.
FAQs
Can I use chicken breasts instead of thighs?
You can, but chicken thighs are preferred because they stay juicier and more flavorful during the cooking process. Breasts might dry out faster, so if using them, keep a close eye to avoid overcooking.
What can I substitute for apple cider if I don’t have any?
Fresh apple juice combined with a splash of apple cider vinegar can work in a pinch. Just be sure not to use plain apple juice alone as it’s too sweet and lacks the tang and complexity apple cider brings.
Is the cranberry-apple slaw spicy or sweet?
This slaw leans toward a balanced blend of sweet and tangy, thanks to the honey and apple cider vinegar, with no heat involved. It adds brightness and crunch to the dish without overwhelming your palate.
Can I prepare the slaw in advance?
You can prep the slaw components in advance, but it’s best to toss the dressing with the cabbage and apples right before serving to keep it crisp and fresh.
How sticky will the chicken be after cooking?
The chicken develops a lovely, slightly sticky glaze that clings due to the honey and reduced apple cider. It’s not overly sticky but just enough to coat each bite with delicious flavor and shine.
Final Thoughts
If you want a dish that brings a cozy, homey vibe with an exciting twist, this Sticky Apple Cider Chicken with Cranberry-Apple Slaw Recipe is your new best friend. The sweet and tangy glaze paired with the crisp, fresh slaw is such an inviting combination; it’s sure to become a favorite in your weekly rotation. Give it a try and savor those wonderful autumn flavors any time of the year!
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Sticky Apple Cider Chicken with Cranberry-Apple Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Sticky Apple Cider Chicken is a flavorful and comforting dish featuring tender boneless chicken thighs glazed with a sweet and tangy apple cider sauce, complemented by a fresh and crisp cabbage and apple slaw. This easy skillet meal offers a perfect balance of savory and sweetness, perfect for a satisfying family dinner.
Ingredients
Chicken and Glaze:
- 1.5 pounds boneless skinless chicken thighs (about 4 to 6 thighs)
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 0.5 teaspoon freshly ground black pepper
- 1.5 cups apple cider (not apple juice)
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey (or maple syrup)
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 4 sprigs fresh thyme (plus more for garnish)
- 0.25 teaspoon ground cinnamon
Slaw:
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned
- 1 medium Granny Smith apple, julienned
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 0.25 teaspoon salt
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the glaze: In a small bowl, whisk together apple cider, apple cider vinegar, honey, Dijon mustard, minced garlic, ground cinnamon, and a pinch of salt until well combined. This mixture will form the flavorful glaze for the chicken.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs evenly with 1 teaspoon salt and 0.5 teaspoon freshly ground black pepper. Once the oil is hot, sear the chicken thighs for 4 to 5 minutes on each side until they develop a golden-brown crust.
- Simmer with glaze: Pour the prepared apple cider glaze over the seared chicken in the skillet. Add the fresh thyme sprigs to the pan. Reduce the heat to medium and let the chicken simmer uncovered for 15 to 20 minutes, or until the chicken is fully cooked through and the glaze has thickened into a sticky sauce.
- Make the slaw: In a large bowl, combine shredded green cabbage, shredded red cabbage, julienned carrots, and julienned Granny Smith apple. Drizzle with apple cider vinegar, olive oil, honey, and sprinkle with salt. Toss everything together thoroughly to coat the vegetables and apple evenly with the dressing.
- Serve and garnish: Plate the cooked chicken thighs and spoon a generous serving of the fresh cabbage and apple slaw alongside. Garnish with additional fresh thyme sprigs and chopped parsley for a fragrant, colorful finish.
Notes
- Use apple cider, not apple juice, for a richer and less sweet flavor in the glaze.
- Honey can be substituted with pure maple syrup if preferred.
- Be careful not to overcook chicken thighs to keep them juicy and tender.
- The slaw can be prepared in advance but should be dressed right before serving to keep it crisp.
