Ingredients
Scale
- Chicken thighs (boneless, skinless) 1.5 lbs
- Apple cider 1 cup
- Apple cider vinegar 1/4 cup
- Dijon mustard 2 tablespoons
- Maple syrup 2 tablespoons
- Olive oil 1 tablespoon
- Red cabbage (shredded) 4 cups
- Granny Smith apple (julienned) 1 medium
Instructions
- Step 1: In a bowl, whisk together apple cider, apple cider vinegar, Dijon mustard, and maple syrup. Set aside.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear on both sides until golden brown.
- Step 3: Pour the apple cider mixture over the chicken in the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender.
- Step 4: While the chicken is cooking, prepare the slaw. In a large bowl, combine the shredded red cabbage and julienned Granny Smith apple. You can add a simple vinaigrette (olive oil, apple cider vinegar, honey, salt, and pepper) to taste.
- Step 5: Once the chicken is cooked, remove from skillet and let rest for a few minutes. Spoon the sticky apple cider sauce over the chicken.
- Step 6: Serve the sticky apple cider chicken with a generous serving of crisp autumn slaw on the side.
Notes
- Store leftover chicken and sauce separately from the slaw to prevent the slaw from becoming soggy.
- For best results, gently reheat the chicken and sauce in a skillet over low heat, adding a splash of apple cider if needed to loosen the sauce.
- Serve this dish familystyle with roasted root vegetables like sweet potatoes or parsnips for a complete autumn meal.
- To maximize flavor, don't overcrowd the skillet when searing the chicken; work in batches if necessary to achieve that perfect goldenbrown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American