Ingredients
Scale
- Chicken thighs (bone-in, skin-on) 6-8
- Apple cider 1 cup
- Apple cider vinegar 1/4 cup
- Honey 2 tablespoons
- Dijon mustard 1 tablespoon
- Olive oil 2 tablespoons
- Red cabbage (shredded) 4 cups
- Granny Smith apple (julienned) 1 medium
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, whisk together apple cider, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper.
- Step 2: Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden brown and crispy (about 5-7 minutes). Flip and sear for another 2-3 minutes.
- Step 3: Pour the apple cider mixture over the chicken in the skillet. Bring to a simmer, then transfer the skillet to the preheated oven.
- Step 4: Bake for 25-30 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C). The sauce should be thickened and sticky.
- Step 5: While the chicken is baking, prepare the autumn slaw. In a large bowl, combine shredded red cabbage and julienned Granny Smith apple. Toss with a light vinaigrette (optional: olive oil, lemon juice, honey).
- Step 6: Remove chicken from oven and let rest for a few minutes before serving. Serve the sticky apple cider chicken with the crisp autumn slaw on the side.
Notes
- To keep the chicken moist, store leftovers in an airtight container with some of the sticky sauce.
- Gently reheat the chicken in a skillet over low heat with a splash of apple cider to rehydrate the sauce without drying out the meat.
- Serve this dish family-style with a side of crusty bread to soak up every last bit of the delicious, sticky cider sauce.
- For extra crispy skin, pat the chicken thighs completely dry with paper towels before searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American