Description
This apple cider chicken is perfectly seared and glazed with a rich apple cider reduction, then served with a crunchy autumn slaw tossed in maple vinaigrette. It’s sweet, savory, and full of fall flavor.
Ingredients
**For the Chicken**
1.5 lbs boneless skinless chicken thighs
1 tbsp olive oil
Salt and pepper, to taste
1/2 tsp thyme
1/4 tsp cinnamon (optional)
1 cup apple cider
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp maple syrup (optional)
1 tbsp butter (for finishing)
**For the Autumn Slaw**
2 cups shredded green cabbage
1/2 cup shredded red cabbage
1 small apple, julienned
1 small carrot, shredded
2 tbsp chopped parsley
**Maple Vinaigrette**
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup
1/2 tsp Dijon mustard
Salt and pepper, to taste
Instructions
1. Season chicken thighs with salt, pepper, thyme, and cinnamon.
2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and keep warm.
3. Add apple cider, mustard, vinegar, and maple syrup to the pan. Bring to a boil, then reduce to a simmer.
4. Cook sauce 6–8 minutes until reduced by half. Whisk in butter until glossy. Return chicken to coat in sauce.
5. For the slaw, combine all slaw ingredients in a large bowl.
6. In a small jar, shake vinaigrette ingredients until emulsified. Pour over slaw and toss.
7. Serve chicken warm with a generous spoonful of slaw on the side.
Notes
Reduce sauce to a glaze consistency—it should coat the back of a spoon.
Granny Smith or Honeycrisp apples work great in the slaw.
Make the slaw ahead and chill—it gets crunchier and more flavorful.