Description
Sticky Apple Cider Chicken with Autumn Slaw is a flavorful and comforting dish featuring tender chicken thighs glazed in a sweet and tangy apple cider sauce, paired with a fresh, crisp autumn-inspired slaw made with apples, celery, and carrots. Perfect for a cozy fall meal.
Ingredients
Scale
Chicken and Sauce
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 to 2 tablespoons olive oil
- ⅓ cup apple cider
- ¼ cup honey
- ¼ cup water
Autumn Apple Slaw
- 2 apples, cut into matchsticks
- ½ cup diced celery
- ¼ cup diced red onion
- 1 large carrot, peeled and finely grated
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 garlic clove, finely minced
- Kosher salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F to prepare for finishing the chicken.
- Season Chicken: Season the chicken thighs all over with kosher salt, pepper, smoked paprika, and garlic powder, ensuring an even coating.
- Sear Chicken: Heat olive oil in a cast iron or oven-safe skillet over medium heat. Add the chicken and sear for 2 to 3 minutes until deeply golden. Flip and sear the other side similarly.
- Make Sauce: Whisk together apple cider, honey, and water. Pour this mixture into the hot skillet with the chicken. Let it bubble and simmer for 1 to 2 minutes to thicken slightly.
- Oven Finish: Transfer the skillet to the preheated oven. Bake for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F. Remove and let rest for 10 minutes.
- Prepare Slaw: Meanwhile, combine apples, celery, red onion, and grated carrot in a large bowl. Toss with a pinch of salt and pepper.
- Make Slaw Dressing: In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, minced garlic, and salt and pepper. Pour over the apple mixture and toss well.
- Serve: Slice the rested chicken and spoon the sticky apple cider sauce over it. Serve alongside the autumn apple slaw for a balanced meal.
Notes
- Use a cast iron or oven-safe skillet to easily transfer from stovetop to oven.
- Make sure chicken reaches 165°F internal temperature for safe consumption.
- Adjust sweetness in the sauce and slaw by modifying honey to taste.
- For a lighter option, substitute mayonnaise with Greek yogurt in the slaw.
- Slaw can be prepared ahead and kept refrigerated for up to a day.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 360 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
