Sticky Apple Cider Chicken with Crisp Recipe | Cozy Fall Dinner
Sweet apple cider glaze meets savory chicken in this sticky apple cider chicken with crisp. A cozy fall-inspired recipe that’s golden, flavorful, and perfect for family dinners or entertaining guests. Comfort food with a seasonal twist!
Equipment
- Large skillet or Dutch oven
- Saucepan (for cider reduction)
- Mixing bowls
- Whisk
- Tongs
- Baking sheet (optional, for finishing in oven)
Ingredients
Chicken & Glaze:
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 2 cups apple cider (fresh or bottled)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Salt & pepper to taste
Crisp Slaw:
- 2 cups shredded cabbage (green or purple)
- 1 apple, julienned
- 1 carrot, shredded
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp honey
- Salt & pepper to taste
Instructions
- Prepare Chicken: Season chicken with salt and pepper. Heat olive oil in skillet, sear chicken until golden on both sides.
- Make Glaze: In a saucepan, combine cider, soy sauce, honey, vinegar, mustard, and garlic. Simmer until reduced to a syrupy consistency.
- Glaze Chicken: Pour glaze over seared chicken. Simmer gently until chicken is cooked through and coated in sticky sauce (internal temp 165°F).
- Prepare Slaw: Toss cabbage, apple, and carrot in a bowl. Whisk vinegar, oil, honey, salt, and pepper for dressing. Combine just before serving.
- Serve: Plate chicken with glaze, add crisp slaw on the side. Garnish with fresh herbs if desired.
Notes
- Reduce cider slowly: prevents burning and ensures sticky consistency.
- Bone-in chicken: adds flavor and keeps meat juicy.
- Slaw dressing: add just before serving to maintain crunch.
- Make-Ahead: Glaze can be prepared 1–2 days ahead; reheat gently.
- Variations: Swap cider for pear juice, add rosemary or thyme, or try tofu for a vegan twist.