Sticky Apple Cider Chicken with Crisp Autumn Slaw
A warm and comforting dish featuring marinated chicken thighs in sweet apple cider and honey, served with a refreshing autumn slaw.
Ingredients
For the Chicken
- 4 pieces chicken thighs
- 1 cup apple cider For marinating
- 2 tablespoons honey Adds sweetness to the marinade
- 1 tablespoon Dijon mustard For flavor
- Salt and pepper To taste
For the Slaw
- 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1 piece apple, julienned Adds sweetness and crunch
- 1 piece carrot, grated
- 1/4 cup apple cider vinegar For the dressing
- 1/4 cup olive oil For the dressing
- 1 tablespoon maple syrup Optional for extra sweetness
- Salt and pepper To taste for slaw dressing
Instructions
Preparation
- In a medium bowl, whisk together the apple cider, honey, Dijon mustard, salt, and pepper to create a marinade.
- Add the chicken thighs, ensuring they are well coated. Allow them to marinate in the refrigerator for at least 30 minutes.
Cooking
- Heat a skillet over medium heat. Remove the chicken from the marinade and place the chicken thighs in the hot skillet. Cook for about 6-7 minutes on each side, until they’re golden brown and cooked through.
- While the chicken is cooking, prepare the slaw. In a large bowl, combine the shredded green cabbage, shredded red cabbage, julienned apple, and grated carrot.
- In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, salt, and pepper. Pour the dressing over the slaw mixture and toss well to combine.
- Plate the sticky chicken alongside the crunchy autumn slaw and enjoy!
Notes
For a lighter version, consider using chicken breasts instead of thighs, or swap out the honey for agave syrup for a vegan-friendly twist. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.