Description
Deliciously sticky apple cider chicken thighs paired with a crunchy autumn slaw for the perfect fall dish.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 cup apple cider (not apple cider vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar (optional, for balance)
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot, peeled and julienned
- 1 apple (Honeycrisp or Gala), julienned
- 2 tablespoons plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Start by patting your chicken thighs dry—this helps the skin crisp up. Season generously with salt and black pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear until golden brown, about 6–8 minutes. Flip and cook the other side for 3 minutes. Remove the chicken and set aside.
- In the same skillet, reduce heat to medium. Pour in the apple cider and use a wooden spoon to scrape up the golden bits stuck to the bottom—this adds big flavor. Stir in the Dijon mustard, maple syrup, thyme, and garlic. Simmer for 5–7 minutes, letting the mixture reduce and thicken slightly.
- Return the chicken thighs to the pan, skin-side up, nestling them into the cider glaze. Spoon some of the glaze over the top. Transfer the skillet to a preheated oven at 375°F (190°C) and roast for 25–30 minutes, until the chicken is fully cooked and the glaze is thick and sticky.
- While the chicken roasts, prepare the slaw. In a large mixing bowl, combine the shredded green and red cabbage, carrots, and apple. In a separate small bowl, whisk together Greek yogurt, mayo, Dijon mustard, honey (or maple syrup), lemon juice, salt, and pepper. Pour the dressing over the vegetables and toss until well coated. Refrigerate until ready to serve.
- Serve the sticky apple cider chicken thighs hot, spooning extra glaze over the top. Plate with a generous scoop of crisp autumn slaw on the side for the perfect balance of flavors.
Notes
- This recipe is perfect for a cozy fall dinner.
- Feel free to substitute different types of apples based on your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with slaw
- Calories: 500
- Sugar: 8g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg