Salt & freshly ground black pepper
1 tbsp olive oil
1 cup apple cider (not vinegar)
2 tbsp Dijon mustard
2 tbsp honey or maple syrup
1 large apple, cored and thinly sliced
1 tsp fresh thyme (or ½ tsp dried)
1 tbsp butter
For the Crisp Autumn Slaw
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3 cups shredded green cabbage
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1 cup shredded red cabbage
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1 cup julienned or thinly sliced apple (firm variety)
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½ cup shredded carrot
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¼ cup thinly sliced red onion
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½ cup mayonnaise (or Greek yogurt for lighter)
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2 tbsp apple cider vinegar
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1 tbsp honey (or to taste)
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Salt & pepper to taste
Instructions
1. Prep and Season the Chicken
Pat the chicken thighs dry and season generously with salt and pepper.
Heat the olive oil in a large oven‑proof skillet over medium‑high heat. Add the chicken, skin‑side down, and sear for 5–6 minutes until golden and crisp. Flip and cook another 3–4 minutes. Remove chicken to a plate and set aside.
2. Make the Apple Cider Glaze
In the same skillet, reduce heat to medium. Add the butter; when melted, stir in the sliced apple and thyme. Cook for about 2 minutes until apples soften slightly.
Pour in the apple cider, Dijon mustard, and honey. Stir to combine, and bring to a simmer. Let simmer for 3–4 minutes until thickened.
Return the chicken thighs to the skillet (skin‑side up). Spoon some glaze over each piece. Transfer skillet to a pre‑heated oven at 375 °F (190 °C) and bake for 15‑18 minutes, or until chicken reaches an internal temp of 165 °F (74 °C). Remove, let rest 5 minutes.
3. Prepare the Crisp Autumn Slaw
While chicken bakes, combine shredded green & red cabbage, apple slices, carrot, and red onion in a large bowl.
In a separate small bowl, whisk together mayonnaise (or yogurt), apple cider vinegar, honey, salt & pepper. Pour dressing over slaw and toss until everything is coated evenly. Chill until ready to serve.
4. Serve
Plate one chicken thigh per person, spooning extra glaze from the skillet over top. Add a generous scoop of the crisp autumn slaw alongside. Garnish with fresh thyme or chopped parsley if desired.
Tips for Success
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Use firm apples (like Gala, Honeycrisp, or Fuji) so they hold texture in both the chicken glaze and the slaw.
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Searing the chicken skin first locks in juices and gives a nice crust.
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Don’t overbake; chicken should hit 165 °F internally—use a meat thermometer.
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Make the slaw just before serving so it stays crisp and vibrant.
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Leftover glaze makes a great drizzle for roasted veggies or mashed potatoes.
Variations
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Swap the thighs for boneless chicken breasts (reduce baking time by 5 minutes).
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For a lighter version, use Greek yogurt in the slaw instead of mayonnaise.
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Add toasted pecans or walnuts to the slaw for extra crunch and autumn flair.
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Stir in a pinch of ground cinnamon or nutmeg into the glaze for a spiced variant.
Ingredient Substitutions
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Apple cider can be substituted with apple juice plus a splash of lemon, though taste will differ slightly.
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Dijon mustard can be replaced with whole‑grain mustard for added texture.
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If you don’t have fresh thyme, use ½ tsp dried thyme or a pinch of dried sage.
Storage & Reheating
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Refrigerator: Store chicken and slaw separately in airtight containers for up to 3 days.
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Reheating Chicken: Warm in a 350 °F (175 °C) oven for about 10 minutes or until hot.
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Slaw: Best enjoyed fresh; if pre‑made, stir again before serving as dressing may settle.
What to Serve With Apple Cider Chicken with Crisp Autumn Slaw
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Roasted sweet potatoes or glazed carrots
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Warm crusty bread to soak up extra glaze
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A light white wine like Chardonnay or a sparkling apple cider
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Steamed green beans or sautéed Brussels sprouts for added veggies
Nutrition Facts (Estimated per Serving)
Calories: ~550‑600 kcal
Protein: ~35‑40 g
Carbohydrates: ~25‑30 g
Fat: ~30‑35 g
Sodium: varies (~700‑800 mg)
FAQs
Q: Can I use chicken drumsticks instead of thighs?
A: Yes — drumsticks work nicely. They may require a few more minutes of baking (18‑20 minutes) to reach safe internal temperature.
Q: Is this recipe gluten‑free?
A: Yes — as written it contains no wheat/gluten. Just ensure your mustard and any packaged ingredients are certified gluten‑free.
Q: Can the slaw dressing be made ahead?
A: You can whisk the dressing ahead and store in the fridge for a day. Add to the vegetables and apples just before serving for best texture.
Q: Can I skip the skin on the chicken?
A: Yes, but you’ll lose some crisp texture. If you use skinless chicken, be sure to reduce cooking time and consider broiling 1‑2 minutes at the end for a golden finish.
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Conclusion
This Apple Cider Chicken with Crisp Autumn Slaw brings together juicy, cider‑glazed chicken and a crisp, tangy slaw for a meal that feels both indulgent and fresh. It captures the best of autumn’s flavors and makes for a satisfying, complete plate. Give it a try this week—and I bet it’ll become a regular.
