Description

A glossy, sweet-savory apple cider glaze clings to tender chicken thighs, served with a crunchy autumn slaw packed with apple, cabbage, and cranberries for a true fall-flavor dinner.

Ingredients

Scale

1 1/2 lb (680 g) boneless, skinless chicken thighs

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika (optional)

2 tbsp olive oil

1 cup (240 ml) apple cider (non-alcoholic)

1 tbsp apple cider vinegar

2 tbsp Dijon mustard

2 tbsp pure maple syrup

1 tbsp soy sauce (or tamari)

1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

1/2 tsp ground cinnamon

2 tbsp unsalted butter

Optional: 1 tsp cornstarch + 1 tbsp water (slurry)

3 cups (about 270 g) shredded green cabbage

1 cup (about 70 g) shredded purple cabbage

1 large carrot, grated (about 3/4 cup / 75 g)

1 crisp apple, julienned (about 1 cup / 120 g)

1/3 cup (35 g) dried cranberries

1/3 cup (35 g) chopped toasted pecans (optional)

2 tbsp chopped fresh parsley

1/3 cup (80 g) plain Greek yogurt

2 tbsp mayonnaise

1 1/2 tbsp apple cider vinegar

1 tbsp honey

1 tsp Dijon mustard

1/2 tsp kosher salt

1/4 tsp black pepper

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Instructions

Pat chicken thighs dry. Season with salt, pepper, garlic powder, and smoked paprika.

Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden. Transfer to a plate.

Reduce heat to medium. Add apple cider and scrape up browned bits. Stir in apple cider vinegar, Dijon, maple syrup, soy sauce, thyme, and cinnamon. Simmer 3–5 minutes.

Return chicken (and juices) to skillet. Simmer uncovered 10–12 minutes, flipping once or twice, until chicken reaches 165°F (74°C).

Turn off heat and swirl in butter. If desired, thicken with the cornstarch slurry and simmer 30–60 seconds.

Make slaw: combine green cabbage, purple cabbage, carrot, apple, cranberries, pecans (optional), and parsley in a large bowl.

Whisk dressing ingredients (Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon, salt, pepper). Toss with slaw. Serve chicken with slaw and spoon extra glaze over top.

Notes

For extra-crisp slaw, slice the apple right before serving and dress the slaw just before eating.

If using chicken breasts, reduce simmer time and cook just to 165°F (74°C) to avoid drying out.

Apple cider (not apple juice) gives the best tangy, concentrated flavor, but juice can work with a little extra reducing time.

Prep Time: 20 minutes
Cook Time: 25 minutes