Ingredients
- Bone-in, skin-on chicken thighs: 4
- Apple cider: 1 cup
- Apple cider vinegar: 1/4 cup
- Maple syrup: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Shredded cabbage: 4 cups
- Shredded carrots: 1 cup
- Mayonnaise: 1/4 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a bowl, whisk together apple cider, apple cider vinegar, maple syrup, and Dijon mustard.
- Step 2: Arrange chicken thighs in a single layer in a baking dish. Pour the apple cider mixture over the chicken, ensuring each piece is coated.
- Step 3: Bake for 35-40 minutes, or until chicken is cooked through and the skin is golden brown and sticky. Baste with pan juices halfway through cooking.
- Step 4: While the chicken is baking, prepare the slaw. In a large bowl, combine shredded cabbage, shredded carrots, and mayonnaise. Mix well.
- Step 5: Let the chicken rest for 5 minutes before serving with the crisp autumn slaw on the side. Garnish with fresh thyme if desired.
Notes
- Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the chicken in the oven at 350°F (175°C) to recrisp the skin, avoiding microwaving to maintain texture.
- Serve this delightful chicken and slaw with a side of roasted sweet potatoes or a crusty bread to soak up the delicious sauce.
- For extra sticky and flavorful chicken, consider marinating the thighs in the apple cider mixture for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American