Why You’ll Love This Sticky Apple Cider Chicken with Crisp Autumn Slaw

Ingredients

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• 2 pounds bone-in, skin-on chicken thighs
• 1 cup apple cider
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon olive oil
• 4 cups green cabbage, shredded
• 1 cup carrots, grated
• 1/2 cup red apple, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Preheat the oven to 400°F.
2. In a large bowl, whisk together apple cider, honey, Dijon mustard, minced garlic, salt, black pepper, cinnamon, and nutmeg.
3. Place the chicken thighs in a baking dish and pour the apple cider mixture over them, ensuring they are well coated.
4. Drizzle olive oil over the chicken and place in the preheated oven. Bake for 35-40 minutes, basting with the sauce halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F.
5. While the chicken is baking, prepare the slaw. In a large bowl, combine shredded cabbage, grated carrots, apple slices, dried cranberries, and chopped walnuts.
6. In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, salt, and black pepper. Pour the dressing over the slaw and toss to combine.
7. Once the chicken is done, let it rest for 5 minutes before serving. Serve the chicken with the autumn slaw on the side.

Notes

• For a spicier kick, add a pinch of cayenne pepper to the chicken marinade.
• Substitute the walnuts with pecans or sunflower seeds for a different crunch in the slaw.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 20g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g