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
- In a small saucepan, mix apple cider, honey, Dijon mustard, and minced garlic. Simmer over medium heat until reduced into a sticky glaze.
- Heat oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear skin-side down for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes.
- Pour the apple cider glaze over the chicken, reduce heat to medium-low, and spoon glaze over the thighs until caramelized.
- In a bowl, combine cabbage, carrots, and apple slices. Whisk together vinegar, celery seeds, salt, and pepper; drizzle over slaw and toss to combine.
- Plate chicken thighs alongside autumn slaw for an inviting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with slaw (approximately 250g)
- Calories: 360
- Sugar: 12g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 110mg