Sticky Apple Cider Chicken: A Sweet & Savory Dinner (Print Version)

Sticky Apple Cider Chicken with crisp autumn slaw. A sweet, savory, and tangy weeknight meal that's easy to love. Pure fall comfort!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free Adaptable

# Ingredients:

→ For the Sticky Apple Cider Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tbsp olive oil
03 - 1 cup apple cider (not juice)
04 - 1/4 cup soy sauce (or tamari for GF)
05 - 2 tbsp brown sugar
06 - 1 tbsp Dijon mustard
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tbsp apple cider vinegar
10 - Salt and freshly ground black pepper, to taste

→ For the Crisp Autumn Slaw

11 - 3 cups shredded green cabbage
12 - 1 cup grated carrots
13 - 1 medium apple (e.g., Honeycrisp, Fuji), thinly sliced or matchsticked
14 - 1/4 red onion, very thinly sliced

→ For the Tangy Slaw Dressing

15 - 1/2 cup mayonnaise
16 - 2 tbsp apple cider vinegar
17 - 1 tbsp maple syrup
18 - 1 tsp Dijon mustard
19 - Salt and freshly ground black pepper, to taste

→ Finishing Touches (Optional)

20 - Fresh parsley, chopped
21 - Sesame seeds

# Instructions:

01 - First things first, pat those chicken thighs super dry with paper towels. This is crucial for crispy skin, trust me! Season them generously with salt and pepper. Heat a large, oven-safe skillet over medium-high heat with a bit of oil. Once it's shimmering, carefully place the chicken skin-side down. Let it sear for about 8-10 minutes, undisturbed, until the skin is deeply golden and crisp. You want that sizzle, that aroma of browning chicken filling your kitchen. Don't rush this part; it's where the magic starts!
02 - Once the skin is gorgeous, flip the chicken. It won't be cooked through, and that's totally fine. Now, drain off most of the excess fat, leaving just a tablespoon or two. Reduce the heat to medium. Toss in your minced garlic and grated ginger; let them get fragrant for about 30 seconds, stirring constantly so they don't burn – I learned that the hard way, oops! Pour in the apple cider, soy sauce, brown sugar, and Dijon mustard. Give it a good whisk to combine everything, making sure to scrape up any delicious browned bits from the bottom of the pan.
03 - Bring the sauce to a gentle simmer. Nestle the chicken thighs back into the pan, skin-side up. Make sure they're mostly submerged in the sauce, but keep the crispy skin exposed. Let it simmer gently for about 20-25 minutes, or until the chicken is cooked through (internal temp of 165°F / 74°C) and the sauce has thickened and reduced to a beautiful, sticky glaze. The smell right now? Honestly, it's intoxicating. You'll see the sauce clinging to the chicken, turning a deep, rich amber.
04 - Once the chicken is done, remove it from the pan and set it aside to rest on a plate. If the sauce isn't as thick as you'd like, crank up the heat a bit and let it bubble away for another 5 minutes or so, stirring occasionally, until it reaches your desired consistency. Stir in the apple cider vinegar at this point. This little splash brightens the whole thing up, cutting through the sweetness and adding a lovely tang. Taste it and adjust seasonings – maybe a pinch more salt, or a tiny bit more sugar if you like it sweeter.
05 - While the chicken is simmering (or even before you start), get that slaw ready. In a large bowl, combine your shredded green cabbage, grated carrots, thinly sliced apple, and finely minced red onion. I usually give the red onion a quick rinse under cold water after mincing; it helps mellow its bite a bit, which I prefer. Make sure everything is well mixed; you want a good distribution of colors and textures in every bite. This is where the 'crisp' comes from!
06 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and creamy. Pour this dressing over your prepared slaw ingredients. Toss everything gently until the slaw is evenly coated. You want it dressed but not swimming! Serve the Sticky Apple Cider Chicken immediately, spooning that incredible sticky sauce over the chicken and alongside a generous helping of the crisp autumn slaw. Garnish with fresh parsley or a sprinkle of sesame seeds, if you're feeling fancy. It's truly a balanced meal!

# Notes:

01 - Always pat your chicken thighs super dry for the crispiest skin, it's a game-changer.
02 - Store the slaw dressing separately from the slaw mix to keep that crunch for longer, I've learned that one the hard way.
03 - If your sauce gets too thick too fast, a splash more cider or even water can save it, don't panic like I used to!
04 - Serving this with a side of fluffy rice or mashed potatoes really helps soak up all that amazing sticky sauce.

# Equipment Needed:

01 - Large oven-safe skillet
02 - whisk
03 - large mixing bowl
04 - small mixing bowl
05 - cutting board
06 - knife
07 - grater

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 30g

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