As the air turns crisp, our cravings shift towards warm, comforting, and deeply flavorful meals that celebrate the season’s bounty. This Sticky Apple Cider Chicken with Crisp Autumn Slaw is the perfect answer. It’s a masterful pairing of succulent, oven-roasted chicken coated in a glossy, reduced apple cider glaze that’s both sweet and tangy, served alongside a vibrant, crunchy slaw featuring classic fall produce. Created by Elina Nivas, this recipe elevates simple ingredients into a stunning, balanced plate. The warm, sticky chicken contrasts beautifully with the cool, crisp slaw, creating a dinner that’s as visually appealing as it is delicious. Let’s bring the essence of autumn to your table with this unforgettable Sticky Apple Cider Chicken dish.
The Harmony of Autumn Flavors: Core Ingredients
This dish succeeds by focusing on high-quality, seasonal components for both the chicken and the slaw.
For the Sticky Apple Cider Chicken:
- Apple Cider: Not juice, but fresh, unfiltered apple cider is the essential base for the sticky glaze, providing authentic apple flavor and natural sweetness.
- Chicken Thighs: Bone-in, skin-on chicken thighs are recommended for their unparalleled juiciness and flavor. The skin crisps beautifully in the oven, and the bone adds depth to the pan sauce.
- The Aromatics: Fresh garlic, thyme, and a touch of Dijon mustard build a savory foundation that balances the cider’s sweetness, creating a complex glaze for your Sticky Apple Cider Chicken.
- Apple Cider Vinegar & Butter: A splash of vinegar adds necessary tang, while a swirl of cold butter at the end gives the glaze a luxurious, restaurant-quality shine and body. For another fantastic fall-inspired chicken dish, try our Juicy French Onion Pot Roast.
For the Crisp Autumn Slaw:
- The Crunch Base: A mix of shredded green cabbage and Brussels sprouts provides a sturdy, flavorful foundation that holds up without getting soggy.
- Seasonal Accents: Thinly sliced crisp apples (like Honeycrisp or Granny Smith), shredded carrots, and dried cranberries add sweetness, color, and texture.
- The Zesty Dressing: A simple, bright dressing of apple cider vinegar, a hint of maple syrup, olive oil, and poppy seeds coats the slaw without weighing it down, making it the perfect fresh counterpart to the rich Sticky Apple Cider Chicken.
Step-by-Step Method: Building Flavor in the Oven
This recipe uses a two-stage process: roasting the chicken to perfection, then reducing the pan juices into a luxurious glaze.
Step 1: Preparing & Roasting the Chicken
Preheat your oven to 400°F (200°C). Pat 6-8 bone-in, skin-on chicken thighs completely dry with paper towels. This is crucial for crispy skin. Season generously on both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a large, oven-safe skillet (like cast iron or stainless steel) over medium-high heat. Place the chicken thighs in the hot skillet, skin-side down. Sear without moving for 5-7 minutes until the skin is deeply golden and crisp. Flip the thighs and sear for 2 more minutes. Remove the chicken to a plate; it will finish cooking in the oven.
Step 2: Creating the Apple Cider Glaze Base
In the same skillet, lower the heat to medium. Add 3 minced garlic cloves and 1 tablespoon of fresh thyme leaves. Sauté for 30 seconds until fragrant. Carefully pour in 2 cups of apple cider and 1 tablespoon of Dijon mustard, scraping up all the flavorful browned bits from the bottom of the pan. Bring to a simmer.
Step 3: The Two-Part Bake
Return the seared chicken thighs to the skillet, skin-side up, nestling them into the cider. Transfer the entire skillet to the preheated oven. Roast for 20 minutes. Remove the skillet, and using tongs, transfer the chicken to a clean plate. The chicken should be cooked through (internal temperature of 165°F/74°C). Place the skillet with the pan juices back on the stovetop over medium-high heat.
Step 4: Reducing the Glaze to Perfection
Add 2 tablespoons of apple cider vinegar to the skillet. Bring the liquid to a boil and let it reduce vigorously for 8-12 minutes, stirring occasionally. It’s ready when it has thickened to a syrup-like consistency that coats the back of a spoon. Remove from heat. Whisk in 2 tablespoons of cold, cubed unsalted butter until the sauce is glossy and smooth. Season the Sticky Apple Cider Chicken glaze with salt to taste. Return the chicken to the skillet, turning to coat thoroughly in the sticky glaze.
Step 5: Assembling the Crisp Autumn Slaw
While the glaze reduces, make the slaw. In a large bowl, whisk together ¼ cup olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon poppy seeds, and salt and pepper. Add 4 cups of shredded green cabbage, 1 cup of shredded Brussels sprouts, 1 shredded carrot, 1 thinly sliced apple, and ¼ cup of dried cranberries. Toss everything together until evenly coated. Let it sit for 10 minutes to allow the flavors to meld slightly while you finish the chicken.
Pro Tips for a Flawless Fall Dinner
- Use Real Cider: The quality of your Sticky Apple Cider Chicken depends on it. Look for fresh, refrigerated apple cider in the produce section.
- Don’t Crowd the Pan: Sear the chicken in batches if necessary to ensure the skin gets crisp, not steamed.
- Reduce with Confidence: The glaze reduction is key. Let it boil actively until it’s truly syrupy; it will thicken more as it cools slightly.
- Slaw Just Before Serving: Prepare the slaw components ahead, but toss with the dressing just before serving to maintain maximum crunch alongside your Sticky Apple Cider Chicken.
Serving Suggestions & Customizations
Serve the Sticky Apple Cider Chicken directly from the skillet or on a warm platter, drizzled with any extra glaze. Pile the Crisp Autumn Slaw generously alongside. This dish pairs wonderfully with:
- Simple Roasted Potatoes or Sweet Potatoes
- Buttered Egg Noodles or Wild Rice
- A crusty loaf of bread for soaking up the extra glaze.
Make It Your Own:
- Spicy Kick: Add a pinch of red pepper flakes to the glaze while reducing.
- Herb Swap: Use fresh rosemary instead of thyme.
- Nutty Slaw: Add toasted pecans or walnuts to the slaw for extra crunch.
Storing and Reheating
Store leftover chicken and glaze together in an airtight container in the refrigerator for up to 3 days. Store slaw separately. Reheat chicken gently in a covered skillet over low heat with a splash of water or chicken broth to loosen the glaze. The slaw is best enjoyed fresh but will keep, undressed, for 2 days.
Frequently Asked Questions (FAQ)
Q: Can I use boneless, skinless chicken breasts?
A: You can, but watch the cooking time closely as they cook faster and can dry out. Sear as directed, then roast for only 15-20 minutes before making the glaze. The flavor will still be excellent for your Sticky Apple Cider Chicken.
Q: My glaze isn’t thickening. What can I do?
A: Ensure you are boiling it at a vigorous simmer, not just a gentle bubble. If it’s still too thin after 12 minutes, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering glaze.
Q: Can I make this in a slow cooker?
A: For the chicken only, yes. Sear the chicken, then add it and all glaze ingredients (except the butter) to the slow cooker. Cook on low for 5-6 hours. Remove chicken, transfer liquid to a saucepan, and reduce on the stovetop before whisking in the butter.
Q: What’s the best apple for the slaw?
A: Choose a firm, crisp apple that won’t brown quickly. Honeycrisp, Fuji, or Granny Smith are all excellent choices for texture and flavor contrast.
Conclusion: A Seasonal Signature Dish
This Sticky Apple Cider Chicken with Crisp Autumn Slaw is more than a meal; it’s a celebration of fall on a plate. It captures the cozy, inviting spirit of the season with its warm spices, sweet-tart glazes, and fresh, crunchy textures. Reliable enough for a weeknight but impressive enough for guests, this recipe is destined to become a cherished seasonal tradition. Embrace the flavors of autumn and enjoy the process of creating this beautifully balanced, utterly delicious dish. in the end this is our pinterest account
Sticky Apple Cider Chicken with Crisp Autumn Slaw
Ingredients
For the Chicken
- 4 pieces chicken thighs Bone-in and skin-on preferred for flavor.
- 1 cup apple cider Fresh apple cider preferred.
- 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1 tablespoon Dijon mustard
- 2 tablespoons honey Adjust sweetness to taste.
- to taste Salt and pepper
For the Slaw
- 2 cups shredded cabbage
- 1 piece carrot, grated
- 1 piece apple, diced
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil Can reduce for a lighter slaw.
Instructions
Marination
- In a bowl, mix apple cider, soy sauce, Dijon mustard, honey, salt, and pepper.
- Marinate the chicken thighs in this mixture for at least 30 minutes.
Cooking
- Preheat the oven to 375°F (190°C).
- Place the marinated chicken in a baking dish and bake for 25-30 minutes or until fully cooked.
Slaw Preparation
- In a separate bowl, combine shredded cabbage, grated carrot, diced apple, apple cider vinegar, and olive oil to create the slaw.
Serving
- Serve the sticky chicken hot with the autumn slaw on the side.