Description

Sticky Apple Cider Chicken features juicy, seared chicken thighs simmered in a sweet and tangy apple cider glaze infused with cinnamon and fresh thyme, served alongside a crisp, refreshing apple and cabbage slaw dressed with a honey-apple cider vinaigrette. This dish beautifully balances savory, sweet, and tart flavors, making it a perfect comforting yet fresh meal.

Ingredients

Scale

For the Chicken and Glaze

1.5 pounds boneless skinless chicken thighs (about 4 to 6 thighs)
2 tablespoons olive oil
1 teaspoon salt, divided
0.5 teaspoon freshly ground black pepper
1.5 cups apple cider (not apple juice)
2 tablespoons apple cider vinegar
3 tablespoons honey (or maple syrup)
1 tablespoon Dijon mustard
3 cloves garlic, minced
4 sprigs fresh thyme (plus more for garnish)
0.25 teaspoon ground cinnamon

For the Slaw

3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 cup carrots, julienned
1 medium Granny Smith apple, julienned
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon honey
0.25 teaspoon salt
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Prepare the Glaze: In a small bowl, whisk together the apple cider, apple cider vinegar, honey, Dijon mustard, minced garlic, ground cinnamon, and a pinch of salt. This mixture will become the flavorful glaze for the chicken.
Sear the Chicken Thighs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken thighs evenly with 1 teaspoon salt (divided) and 0.5 teaspoon black pepper. Place the chicken thighs in the hot skillet and sear them for 4 to 5 minutes on each side until they develop a golden-brown crust.
Simmer in Glaze: Pour the prepared apple cider glaze over the seared chicken in the skillet. Add 4 sprigs of fresh thyme. Reduce the heat to medium and let the chicken simmer gently for 15 to 20 minutes, uncovered, until the chicken is thoroughly cooked and the glaze has thickened to a sticky consistency.
Make the Slaw: While the chicken simmers, combine the shredded green cabbage, shredded red cabbage, julienned carrots, and julienned Granny Smith apple in a large bowl. In a small separate bowl, whisk together 2 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon honey, and 0.25 teaspoon salt. Drizzle this dressing over the slaw and toss well to combine.
Serve and Garnish: Plate the sticky apple cider chicken thighs alongside a generous serving of the fresh apple-cabbage slaw. Garnish with extra fresh thyme sprigs and chopped fresh parsley for an aromatic and colorful finish.

Notes

Use apple cider (not apple juice) for an authentic, rich flavor in the glaze.
Honey can be substituted with maple syrup for a different but still sweet profile.
If chicken thighs vary in size, adjust cooking time accordingly to ensure doneness.
Leftover glaze can be reduced further and served as a sauce drizzle.
The slaw can be prepared in advance and refrigerated to allow flavors to meld.
For a gluten-free dish, ensure your Dijon mustard is gluten-free certified.