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.

Sticky Apple Cider Chicken with Crisp Autumn Slaw (Gluten-Free)

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

Scale

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

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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