Fall cooking is all about comforting aromas and balancing rich, savory flavors with bright, seasonal produce. This recipe for Sticky Apple Cider Chicken with Crisp Autumn Slaw captures that essence perfectly.
Table of Contents
It features juicy, bone-in chicken thighs coated in a luscious, sweet-and-savory apple cider glaze. To cut through that richness, we pair it with a crunchy, tart slaw made from fresh apples and cabbage.
This meal is naturally gluten-free, healthy, and looks incredibly impressive on the dinner table, yet it comes together in just one skillet and a bowl.
A Little Story About This Dish
I love the transition to cooler weather when apples are at their peak. I wanted to create a dinner that felt like a cozy autumn Sunday but was quick enough for a Tuesday night.
The inspiration came from a desire to move beyond the standard roast chicken. I realized that reducing apple cider down creates a syrup that rivals any store-bought BBQ sauce.
When I paired that sticky, caramelized chicken with a bright, vinegar-based slaw, the contrast was magic. It has since become my go-to recipe for welcoming the harvest season.
Get Ready to Cook!
You are about to make a restaurant-quality meal right at home. Let’s get organized to ensure your glaze is sticky and your skin is crispy.
What to Expect
Time: About 40 minutes total.
Difficulty: Easy to Medium. The key is patience while reducing the glaze.
Before You Begin
The most critical step in this recipe is reducing the apple cider. You must let it simmer until it coats the back of a spoon; otherwise, the sauce will be watery instead of sticky.
For the best texture, pat your chicken thighs completely dry with paper towels before searing. This ensures the skin gets golden and crisp rather than steaming.
Since we are keeping this gluten-free, always double-check your Dijon mustard label. While most are safe, brands like Maille or Grey Poupon are usually reliable choices to ensure no hidden wheat thickeners are present.
The Heart of the Dish: Ingredients You’ll Need
Here are the fresh, seasonal ingredients you need for this gluten-free dinner.
| Ingredient | Amount |
| For the Chicken: | |
| Chicken Thighs (bone-in, skin-on) | 6 |
| Apple Cider | 1 cup |
| Honey | 2 tablespoons |
| Dijon Mustard (ensure GF) | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Cooking Oil | 1 tablespoon |
| Salt and Pepper | To taste |
| For the Slaw: | |
| Green Cabbage, shredded | 2 cups |
| Carrots, shredded | 1 cup |
| Granny Smith Apple, thinly sliced | 1 medium |
| Apple Cider Vinegar | 2 tablespoons |
| Celery Seeds | ¼ teaspoon |
| Fresh Parsley or Chives, chopped | 2 tablespoons |
| Salt and Pepper | To taste |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps to achieve that perfect sticky glaze and crunch.
1. Create the Cider Reduction:
In a small saucepan, whisk together the apple cider, honey, Dijon mustard, and minced garlic. Bring this mixture to a simmer over medium heat. Let it bubble and reduce, stirring occasionally, until it thickens significantly and creates a syrup that coats the back of a spoon.
2. Sear the Chicken:
While the glaze reduces, heat the cooking oil in a large skillet over medium-high heat. Pat the chicken thighs dry and season them generously with salt and pepper. Place them skin-side down in the hot skillet. Sear undisturbed for 5-7 minutes until the skin is deep golden brown and crispy. Flip the thighs and cook for another 5 minutes.
3. Glaze and Caramelize:
Once the chicken is nearly cooked through, pour your thickened apple cider glaze directly into the skillet over the chicken. Lower the heat to medium-low. Cook gently, spooning the sticky glaze over the thighs repeatedly. Continue this basting process until the chicken is fully coated in a dark, shiny, caramelized layer.
4. Toss the Slaw:
While the chicken finishes cooking, prepare the side. In a large bowl, combine the shredded cabbage, carrots, and sliced apple. In a small bowl, whisk the apple cider vinegar, celery seeds, salt, and pepper. Pour this dressing over the vegetables and toss gently. Stir in the fresh herbs for a pop of color.
5. Plate and Serve:
Allow the chicken to rest for a few minutes. Serve the warm, sticky thighs next to a heap of the cool, crisp slaw. Drizzle any extra glaze from the pan over the chicken before eating.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips to ensure your autumn dinner is a success.
Pointers for Perfection
Use a tart apple like a Granny Smith for the slaw. The acidity cuts through the sweetness of the honey glaze on the chicken perfectly. Also, keep the dressing light on the slaw; you want it to remain crunchy, not soggy.
How to Store
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The slaw is best eaten fresh, but can be stored for 1 day (it will lose some crunch). Reheat the chicken in a skillet or oven to maintain the texture of the skin.
You can find plenty of new inspiration for your gluten-free kitchen with these recipes:
- Gluten Free Chicken Wraps
- The Best Creamy Cashew Cream Cajun Chicken Pasta (Gluten-Free & Dairy-Free!)
- Gluten-Free Street Corn Chicken Bowl
Your Burning Questions Answered!
Here are answers to common questions about this recipe.
1. Is apple cider vinegar gluten-free?
Yes, pure apple cider vinegar is naturally gluten-free as it is made from fermented apples. It adds a wonderful tang to the slaw that complements the sweet chicken glaze.
2. Can I use boneless, skinless chicken thighs?
Yes, you can. However, bone-in, skin-on thighs stay juicier and the crispy skin provides a wonderful texture against the sticky sauce. If using boneless, reduce the cooking time by a few minutes to prevent drying out.
3. My glaze isn’t thickening, what should I do?
Patience is key! If it isn’t thick yet, keep simmering. If you are in a rush, you can remove the chicken once it is cooked and let the sauce boil vigorously in the pan for a minute or two on high heat to reduce it rapidly before pouring it back over the meat.
Dig In & Enjoy!
You are ready to serve a meal that perfectly encapsulates the flavors of the season. Enjoy every sticky, savory, and crunchy bite of your apple cider chicken!
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Sticky Apple Cider Chicken with Crisp Autumn Slaw (Gluten-Free)
- Total Time: 40 minutes
- Yield: 3 servings 1x
Description
A perfect autumn dinner featuring crispy chicken thighs coated in a sticky apple cider glaze, served alongside a refreshing, crunchy apple and cabbage slaw. This recipe is naturally gluten-free and bursting with seasonal flavors.
Ingredients
For the Chicken and Glaze:
6 chicken thighs, bone-in and skin-on
1 cup apple cider
2 tablespoons honey
1 tablespoon Dijon mustard (ensure GF)
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon cooking oil (vegetable or olive oil)
For the Crisp Autumn Slaw:
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
Salt and pepper, to taste
2 tablespoons fresh parsley or chives, chopped
Instructions
1. In a small saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. Simmer over medium heat until reduced and thickened into a sticky glaze.
2. Heat oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear skin-side down for 5-7 minutes until golden and crisp. Flip and cook for another 5 minutes.
3. Pour the reduced glaze over the chicken in the skillet. Reduce heat to medium-low. Cook gently, basting the chicken frequently, until the glaze is sticky and caramelized.
4. While chicken cooks, combine cabbage, carrots, and apple in a bowl. Whisk vinegar, celery seeds, salt, and pepper together and toss with the vegetables. Stir in herbs.
5. Serve the sticky chicken thighs immediately with the fresh slaw.
Notes
Gluten-Free Safety: Always check your Dijon mustard label to ensure it is gluten-free.
Glaze Texture: Be sure to reduce the cider mixture thoroughly so it clings to the chicken rather than running off.
Chicken Prep: Pat the chicken skin completely dry before searing to ensure it gets crispy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 thighs + slaw
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 115mg