Ingredients
Scale
- 4 chicken thighs
- 1 cup apple cider
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 head of green cabbage, shredded
- 1 carrot, grated
- 1 apple, thinly sliced
- 1/4 cup walnuts, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
Instructions
- Heat olive oil in a skillet over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet.
- Cook the chicken for about 6-7 minutes on each side until they are golden brown and cooked through.
- Pour in the apple cider, soy sauce, Dijon mustard, and honey. Stir well and let it simmer for 5-10 minutes until the sauce thickens and becomes sticky.
- In a bowl, combine the shredded cabbage, grated carrot, sliced apple, chopped walnuts, and apple cider vinegar. Toss to mix and season with salt and pepper.
- Plate the chicken and drizzle the sticky sauce over the top. Serve alongside the autumn slaw for a refreshing crunch.
Notes
Choose skin-on chicken thighs for extra flavor and moisture. Customize the slaw by adding your favorite nuts or seasonal veggies for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free