Sticky Apple Cider Chicken

Sticky Apple Cider Chicken with Autumn Slaw is a perfect dish for bringing cozy fall flavors to your dinner table without fuss. The combination of juicy chicken thighs glazed with a sticky, tangy apple cider mixture alongside a fresh, crisp slaw creates a balance of sweet, savory, and crunchy textures that's very satisfying on any evening.

I first made this after grabbing unfiltered apple cider on a whim and it became a favorite for weekday dinners with just enough autumn charm in every bite.

Ingredients

• Chicken thighs with bone and skin: add richness and help keep the meat juicy when seared and simmered
• Apple cider: provides the sweet, tangy base for the glaze pick a quality fresh cider rather than overly processed juice
• Honey: enhances the natural sweetness of the cider and helps with the glaze's caramelization
• Dijon mustard: brings subtle sharpness that balances sweetness
• Fresh garlic: amplifies savory depth so do not skip it
• Shredded green cabbage: keeps the slaw crunchy and vibrant
• Carrots: add color, sweetness, and a bit of earthiness
• A Granny Smith apple: adds crisp tartness to brighten the slaw choose firm apples without bruises
• Apple cider vinegar: makes the slaw dressing light and lively you can swap with a mild white wine vinegar if needed
• Celery seeds: lend subtle aromatic notes reminiscent of classic coleslaw
• Fresh parsley or chives: finish the slaw with an herbal lift

Instructions

Build The Glaze:

In a small saucepan mix the apple cider honey Dijon mustard and minced garlic. Place over medium heat and let it simmer gently. Stir occasionally as the liquid reduces and thickens into a sticky glaze. This process takes about 10 to 12 minutes and concentrates the flavors beautifully.

Sear The Chicken:

Heat cooking oil in a large skillet over medium high heat. Season chicken thighs with salt and pepper on both sides. Put the thighs skin side down in the hot pan. Sear undisturbed for 5 to 7 minutes until the skin becomes golden brown and crisp. Flip the chicken and cook for another 5 minutes until the chicken is mostly cooked through.

Add The Glaze And Finish Cooking:

Pour the prepared apple cider glaze evenly over the chicken in the pan. Lower the heat to medium low. Spoon the glaze constantly over the chicken thighs as they cook. This helps the glaze caramelize into a sticky coating. Continue until the chicken is fully cooked inside and the glaze is thick and glossy.

Prepare The Autumn Slaw:

While the chicken simmers with the glaze, put shredded cabbage carrots and thin apple slices into a large bowl. Whisk apple cider vinegar celery seeds salt and pepper in a small bowl. Drizzle this dressing over the vegetables and toss gently to coat everything evenly. Stir in chopped fresh parsley or chives last to keep their herbal brightness.

Serve And Enjoy:

Plate the sticky glazed chicken thighs alongside a generous heap of the fresh autumn slaw. Serve right away for the best contrast between warm savory chicken and crisp cool slaw.

One of my favorite things about this dish is the sweet tang of the cider glaze paired with the brightness of fresh apples in the slaw. Every time I make it, it reminds me of family gatherings where simple ingredients come together to feel special.

Storage Tips

Store leftover chicken and slaw separately in airtight containers. The chicken keeps well for up to four days in the fridge while the slaw is best eaten within two days to maintain its crunch. Keep the slaw dressing separate if possible and toss just before serving to avoid sogginess.

Ingredient Swaps

Chicken breasts can be used but watch cooking times closely as they cook faster and can dry out. Pear or firm Asian pear can replace apples in the slaw to add a mellow sweetness. Maple syrup can substitute honey in the glaze for a slightly different, deeper sweetness. White wine vinegar works fine instead of apple cider vinegar for a brighter dressing.

Serving Ideas

Serve this chicken and slaw with buttery mashed potatoes or roasted sweet potatoes for a comforting meal. A side of crusty bread helps soak up the sticky glaze on the plate. Add a simple green salad dressed with lemon juice and olive oil for extra freshness.

This recipe is a wonderful way to bring comforting fall tastes to the table with minimal stress and maximum flavor. Sticky glaze chicken pairs perfectly with the crisp and tangy fresh slaw to create a meal that feels both wholesome and special.

Frequently Asked Recipe Questions

→ What type of chicken is best for this dish?

Bone-in, skin-on chicken thighs are ideal as they stay juicy and develop a crispy skin when seared.

→ How do I make the apple cider glaze sticky?

Simmer the apple cider mixture until it thickens and reduces, allowing the sugars to concentrate and coat the chicken evenly.

→ Can I use a different type of vinegar for the slaw?

Apple cider vinegar works best for its mild acidity, but white wine vinegar can be a gentle substitute if needed.

→ How can I ensure the chicken is fully cooked?

Cook the thighs until the internal temperature reaches 165°F (74°C) to guarantee they are safe and tender.

→ What gives the slaw its crunch?

Fresh shredded cabbage, carrots, and thinly sliced apples provide a crisp texture that complements the tender chicken.

→ Can I prepare parts of this dish ahead of time?

You can make the slaw and apple cider glaze in advance. Store separately and combine with freshly cooked chicken just before serving.