Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs
- kosher salt and pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 to 2 tablespoons olive oil
- ⅓ cup apple cider
- ¼ cup honey
- ¼ water
autumn apple slaw
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- 2 apples, cut into matchsticks
- ½ cup diced celery
- ¼ cup diced red onion
- 1 large carrot, peeled and finely grated
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 garlic cloves, finely minced
- kosher salt and pepper
Instructions
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Preheat the oven to 425 degrees F.
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Season the chicken all over with salt, pepper and the smoked paprika and garlic powder.
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Heat the olive oil in a cast iron (or oven safe) skillet over medium heat. Once hot, add the chicken. Sear for 2 to 3 minutes, or until it’s deeply golden, before flipping it over and repeating on the other side.
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Whisk together the apple cider, honey and water. Once the chicken is seared, keep it over medium heat and pour the liquid in. Let it bubble and simmer for 1 to 2 minutes.
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Transfer the pan to the oven for 10 to 12 minutes or until the internet temperature of the chicken reaches 165 degrees F. Let it rest for 10 minutes before slicing. Spoon the sticky sauce over before serving!
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Serve with the autumn slaw.
autumn apple slaw
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Combine the apples, celery, onion and carrots in a large bowl. Toss with a pinch of salt and pepper.
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In a bowl, whisk together the mayo, vinegar, honey, garlic and another pinch of salt and pepper. Pour over the apple mixture and toss well until combined. Serve!