Sticky Apple Cider Chicken: My Autumn Favorite (Print Version)

Sticky Apple Cider Chicken with crisp autumn slaw is a sweet, tangy, and messy delight. Perfect for cozy nights in!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains meat

# Ingredients:

→ For the Sticky Apple Cider Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tsp salt, plus more to taste
03 - 1/2 tsp black pepper, plus more to taste
04 - 1 tbsp olive oil
05 - 4 cloves garlic, minced
06 - 1 1/2 cups apple cider (not hard cider)
07 - 1/4 cup brown sugar, packed
08 - 1 tbsp Dijon mustard
09 - 3-4 sprigs fresh thyme

→ For the Crisp Autumn Slaw

10 - 3 cups green cabbage, thinly shredded
11 - 1 red apple (Honeycrisp or Fuji), thinly sliced
12 - 1 large carrot, shredded
13 - 2 tbsp apple cider vinegar
14 - 2 tbsp olive oil
15 - Pinch of salt
16 - Pinch of black pepper

→ Optional Garnish

17 - Fresh thyme leaves
18 - Toasted pecans or walnuts

# Instructions:

01 - First things first, get those chicken thighs out of the fridge and pat them *really* dry. Season them generously with salt and pepper – I always forget this step and then remember halfway through, oops! Heat a large oven-safe skillet over medium-high heat with a drizzle of olive oil. Once it's shimmering, carefully place the chicken thighs skin-side down. Let them sear undisturbed for about 8-10 minutes. You want that skin to be beautifully golden and crispy, releasing all that wonderful fat. The smell starting to fill your kitchen? That's the good stuff.
02 - Once the skin is gloriously crispy, flip the chicken thighs over. Reduce the heat to medium. Now, add the minced garlic to the skillet and let it get fragrant for about 30 seconds – don't let it burn, that's a mistake I've made too many times! Pour in the apple cider, brown sugar, and Dijon mustard. Stir it all together, scraping up any delicious browned bits from the bottom of the pan. This is where the magic starts, creating the base for your sticky sauce.
03 - Bring the sauce to a gentle simmer. Tuck the fresh thyme sprigs around the chicken. Transfer the skillet to your preheated oven (I usually go for 375°F or 190°C). Let it roast for about 20-25 minutes, or until the chicken is cooked through and the sauce has started to thicken and get beautifully glossy. I love watching the sauce bubble and transform; it’s so satisfying.
04 - Once the chicken is cooked, carefully remove the skillet from the oven. Transfer the chicken to a plate, tent it loosely with foil, and let it rest for a few minutes. This is super important for juicy chicken, honestly. While the chicken rests, place the skillet back on the stovetop over medium-high heat. Let the sauce simmer and reduce for another 5-7 minutes, stirring occasionally, until it's thick and syrupy. This reduction step makes the glaze wonderfully sticky!
05 - While the chicken is resting and the sauce is reducing, let's tackle the slaw. In a large bowl, combine the shredded cabbage, thinly sliced apple, and shredded carrots. For the dressing, whisk together the apple cider vinegar, a good drizzle of olive oil, a pinch of salt, and a crack of black pepper. Pour the dressing over the slaw ingredients and toss everything together until it's well coated. I sometimes add a touch of honey to the dressing if my apples aren't super sweet.
06 - To serve, arrange the rested chicken thighs on plates. Drizzle generously with that incredible sticky apple cider sauce from the skillet. Heap a good portion of the crisp autumn slaw alongside. The contrast between the warm, sweet-savory chicken and the cool, tangy slaw is just *chef's kiss*. The aroma of the finished dish and fresh slaw is honestly just pure autumn bliss.

# Notes:

01 - Don't skip patting the chicken dry; it’s the secret to truly crispy skin!
02 - Keep the slaw dressing separate if prepping ahead—it really makes a difference for freshness.
03 - Letting the chicken rest after cooking is non-negotiable for juicy results, trust me on this.
04 - Try adding a pinch of red pepper flakes to the sauce for a subtle warmth that elevates the flavor.

# Tools You'll Need:

01 - Oven-safe skillet
02 - whisk
03 - large mixing bowl
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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