Sticky Apple Cider Chicken with Crisp Autumn Slaw (Print Version)

Sticky Apple Cider Chicken with crisp Autumn Slaw. My easy recipe for juicy chicken and fresh fall flavors, perfect for a cozy night in.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten (can be made gluten-free with GF flour/cornstarch)

# Ingredients:

→ Main Ingredients

01 - 4 bone-in, skin-on chicken thighs (about 2-2.5 lbs total)
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Cider Glaze Essentials

04 - 2 tbsp unsalted butter
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh sage, chopped (or 1/2 tsp dried)
07 - 1.5 cups fresh apple cider
08 - 1 tbsp Dijon mustard
09 - 2 tbsp pure maple syrup

→ Autumn Slaw Components

10 - 2 cups shredded red cabbage
11 - 2 cups shredded green cabbage
12 - 1 large carrot, grated
13 - 1 Granny Smith apple, thinly sliced or julienned
14 - 1/2 cup mayonnaise
15 - 2 tbsp apple cider vinegar
16 - 1 tsp sugar (optional, to taste)
17 - Salt and pepper, to taste

→ Finishing Touches

18 - Extra fresh sage, for garnish (optional)

# Instructions:

01 - First things first, pat those chicken thighs super dry with paper towels. This is critical for crispy skin, honestly! Season them generously with salt and black pepper. I usually do this on a cutting board, creating a small mountain of seasoning, because, well, kitchen chaos. Get a large, oven-safe skillet (cast iron is my jam for this) hot over medium-high heat with a little olive oil. You want to hear a good sizzle when the chicken hits the pan, skin-side down. This step is where the magic starts to happen for the Sticky Apple Cider Chicken!
02 - Sear the chicken, skin-side down, for about 6-8 minutes, until that skin is golden brown and wonderfully crispy. Don’t touch it! Just let it do its thing. Flip the chicken and sear for another 2-3 minutes on the other side. You're not cooking it through yet, just getting some color. Transfer the chicken to a plate for a moment. This is where I usually realize I've forgotten to put the oven on, so don't be like me; preheat your oven to 400°F (200°C) now!
03 - Reduce the heat to medium. Add the butter to the skillet, letting it melt. Stir in the minced garlic and chopped fresh sage, letting them get fragrant for about 30 seconds – oh, the smell! Pour in the apple cider, Dijon mustard, and maple syrup. Bring it to a gentle simmer, scraping up all those delicious brown bits from the bottom of the pan. This is where your Sticky Apple Cider Chicken glaze truly begins to develop its incredible flavor profile. Let it simmer and thicken slightly, maybe 5 minutes.
04 - Nestle the seared chicken thighs back into the skillet, skin-side up, making sure they’re coated in that glorious cider glaze. Transfer the skillet to your preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The glaze should be beautifully sticky and caramelized around the chicken. I usually baste it once or twice in the oven; it just helps the Sticky Apple Cider Chicken get that extra gloss!
05 - While the chicken is roasting, let’s make that vibrant autumn slaw! In a large bowl, combine the shredded red and green cabbage, grated carrots, and thinly sliced Granny Smith apple. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, a pinch of sugar (just a touch!), salt, and pepper. Pour the dressing over the slaw mixture and toss everything really well until it’s evenly coated. I like to let it sit for a few minutes while the chicken finishes, just to let the flavors meld. Don't be afraid to adjust seasonings here!
06 - Once the Sticky Apple Cider Chicken is out of the oven, let it rest in the skillet for 5 minutes before serving. This lets the juices redistribute, keeping the chicken super moist. Spoon some of that incredible sticky glaze over each piece. Serve immediately with generous portions of the fresh, crunchy autumn slaw on the side. The combination of the sweet, savory chicken and the bright, tangy slaw is honestly just perfection. I often sprinkle a little extra fresh sage over the top for garnish, because it just looks so pretty!

# Notes:

01 - Always pat your chicken super dry before searing for the crispiest skin, I learned this the hard way.
02 - For the slaw, mix the dressing just before serving to keep it from getting soggy; nobody likes soggy slaw!
03 - If you're out of fresh sage, a little dried thyme or even rosemary can work in the glaze, but use half the amount.
04 - Serving this with creamy mashed potatoes to soak up that glaze is a game-changer, trust me!

# Tools You'll Need:

01 - Large oven-safe skillet (cast iron recommended)
02 - whisk
03 - cutting board
04 - sharp knife
05 - large mixing bowl

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 40g

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