Scale

600 g boneless skinless chicken thighs or breasts

2 tbsp olive oil

1 cup apple cider

1 tbsp Dijon mustard

2 cloves garlic, minced

1 tsp dried thyme

Salt and black pepper, to taste

For the autumn slaw:

2 cups shredded cabbage

1 carrot, grated

1 small apple, julienned

2 tbsp apple cider vinegar

1 tbsp olive oil

Salt and pepper, to taste

1. Season chicken with salt, pepper, and thyme.

2. Heat olive oil in a skillet over medium heat.

3. Sear chicken on both sides until golden, then remove.

4. Add garlic to the pan and sauté briefly.

5. Pour in apple cider and Dijon mustard, stirring to combine.

6. Return chicken to the pan and simmer for 15–20 minutes until cooked through.

7. Meanwhile, toss all slaw ingredients in a bowl until well combined.

8. Serve chicken warm with sauce spooned over and slaw on the side.

• Use chicken thighs for extra juiciness.

• Add a splash of cream to the sauce for a richer finish.

• Slaw can be made ahead and chilled for extra crunch.

Keywords: apple cider chicken, fall chicken dinner, chicken with apple cider