Description
A delightful dish combining tender, glazed chicken thighs with a refreshing autumn slaw featuring Granny Smith apples and vibrant vegetables.
Ingredients
Scale
- 6 chicken thighs, bone-in and skin-on
- 1 cup apple cider
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon cooking oil (vegetable or olive oil)
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 medium apple (preferably Granny Smith), thinly sliced
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon celery seeds
- 2 tablespoons fresh parsley or chives, chopped
Instructions
- Prepare the apple cider glaze by combining apple cider, honey, Dijon mustard, and minced garlic in a small saucepan. Simmer over medium heat until thickened, about 10-15 minutes.
- Heat cooking oil in a heavy-bottomed skillet over medium-high heat, season chicken thighs with salt and pepper, and sear them skin-side down until golden and crisp, about 5-7 minutes.
- Flip the chicken and cook for an additional 5 minutes until nearly cooked through.
- Pour the apple cider glaze over the chicken and reduce heat to medium-low. Cook gently, spooning glaze over the chicken, for about 10 minutes until sticky and caramelized.
- Prepare the autumn slaw by combining shredded cabbage, shredded carrots, and sliced apple in a bowl. In another bowl, whisk together apple cider vinegar, celery seeds, and seasoning; drizzle over the slaw and toss.
- Plate the chicken with a generous portion of autumn slaw and serve immediately.
Notes
Serve over rice or with roasted root vegetables for a complete meal. Ensure to check the doneness of the chicken using a meat thermometer.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 22g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg