Sticky Apple Cider Chicken (Printable Version)
Savor chicken thighs glazed with apple cider and honey, served alongside a crunchy cabbage and apple slaw.
# Ingredients Required:
→ Chicken
01 -
6 bone-in, skin-on chicken thighs
02 -
1 tablespoon cooking oil (vegetable or olive oil)
03 -
Salt and pepper, to taste
→ Apple Cider Glaze
04 -
240 ml apple cider
05 -
30 ml honey
06 -
15 ml Dijon mustard
07 -
2 cloves garlic, minced
→ Autumn Slaw
08 -
160 g green cabbage, shredded
09 -
120 g carrots, shredded
10 -
1 medium Granny Smith apple, thinly sliced
11 -
30 ml apple cider vinegar
12 -
0.25 teaspoon celery seeds
13 -
2 tablespoons fresh parsley or chives, chopped
14 -
Salt and pepper, to taste
# Guide to Cooking:
01 -
Combine apple cider, honey, Dijon mustard, and minced garlic in a small saucepan. Simmer over medium heat, stirring occasionally, until the mixture reduces and thickens into a sticky glaze.
02 -
Heat cooking oil in a skillet over medium-high heat. Season chicken thighs generously with salt and pepper. Place skin side down and sear until skin is golden and crisp, about 5-7 minutes. Flip and cook for another 5 minutes until nearly cooked through.
03 -
Pour the prepared apple cider glaze over the chicken in the skillet. Reduce heat to medium-low and cook gently, spooning the glaze over the thighs frequently, until it becomes sticky and caramelized, coating the chicken.
04 -
In a large bowl, combine shredded cabbage, carrots, and thinly sliced apple. In a separate small bowl, whisk apple cider vinegar, celery seeds, salt, and pepper. Drizzle dressing over the slaw and toss gently. Stir in chopped fresh parsley or chives to finish.
05 -
Arrange sticky apple cider chicken thighs on plates alongside a generous portion of autumn slaw. Serve immediately.
# Extra Suggestions:
01 -
Ensure chicken thighs reach an internal temperature of 74°C for safe consumption.
02 -
Use unfiltered apple cider for richer flavor.
03 -
Adjust honey quantity to suit desired sweetness.