Description
Sticky Apple Cider Chicken features juicy, tender chicken thighs simmered in a sweet and tangy apple cider glaze infused with garlic, cinnamon, and fresh thyme. Served alongside a crisp and colorful cabbage and apple slaw, this dish offers a delightful balance of warm, comforting flavors and fresh, crunchy textures—a perfect meal for any season.
Ingredients
Scale
For the 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
For the Cabbage Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned
- 1 medium Granny Smith apple, julienned
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 0.25 teaspoon salt
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, creating a 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 half of the salt and ground black pepper. Place the chicken in the hot skillet and sear for 4–5 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, reduce heat to medium, and let the chicken simmer uncovered for 15–20 minutes. Cook until the chicken is fully cooked through and the glaze thickens to a sticky consistency.
- Make the slaw: In a large bowl, combine the shredded green cabbage, shredded red cabbage, julienned carrots, and julienned Granny Smith apple. In a separate small bowl, whisk together apple cider vinegar, olive oil, honey, and salt. Pour the dressing over the slaw mixture and toss thoroughly to coat.
- Plate and garnish: Arrange the glazed chicken thighs on plates and serve with a generous helping of the fresh cabbage and apple slaw. Garnish with extra fresh thyme sprigs and chopped parsley for added flavor and a pop of color.
Notes
- Use apple cider, not apple juice, for a more authentic and less sweet flavor in the glaze.
- Make sure to sear the chicken properly for a golden crust which locks in juices.
- Adjust honey quantity in the glaze and slaw dressing based on your desired sweetness level.
- Fresh thyme enhances the flavor but can be substituted with rosemary or sage if unavailable.
- The slaw can be prepared ahead and kept chilled until serving for a crisp texture.