Sticky Apple Cider Chicken with Crisp Autumn Slaw
A delightful dish featuring tender chicken thighs glazed in a rich apple cider sauce paired with a refreshing autumn slaw, perfect for family dinners or seasonal gatherings.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in or boneless can be used.
- 1 cup apple cider
- 2 tablespoons soy sauce Can be swapped with tamari for gluten-free.
- 1 tablespoon Dijon mustard Can be omitted for dietary restrictions.
- 1 tablespoon olive oil
- to taste Salt
- to taste pepper
Slaw Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- ½ cup apple, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup apple cider vinegar
- 1 tablespoon honey Substitute with a sugar-free option if needed.
Instructions
Preparation
- Begin by gathering all your ingredients. Rinse the chicken thighs under cold water and pat them dry with paper towels.
- Shred the cabbage and carrots, and slice the apple and red onion thinly. Set aside in a large bowl.
Cooking the Chicken
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the apple cider, soy sauce, and Dijon mustard.
- Pour this mixture over the chicken thighs in a baking dish, ensuring they are well-coated.
- Generously season the chicken thighs with salt and pepper.
- Place the baking dish in the preheated oven. Bake for 25 to 30 minutes or until the chicken is cooked through and internal temperature reaches 165°F (74°C).
Preparing the Slaw
- While the chicken is baking, go back to the slaw. In the large bowl with the cabbage, carrots, sliced apple, and red onion, mix everything well.
- In a small bowl, whisk the apple cider vinegar and honey together.
- Pour the dressing over the slaw mixture and toss everything to combine evenly. Set the slaw aside for a few minutes.
Serving
- Once the chicken is done baking, remove it from the oven and let it rest for a few minutes.
- Serve the chicken hot, alongside the freshly made autumn slaw.
Notes
Store cooked chicken in the fridge for up to 3 days and the slaw for 1-2 days. Avoid freezing the slaw for best texture.