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
Scale
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.
