Bourbon Cider Chicken Thighs With Potatoes Recipes

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BOURBON CIDER CHICKEN THIGHS WITH POTATOES



Bourbon Cider Chicken Thighs with Potatoes image

Use Auto-Cook on your Panasonic® Countertop Induction Oven for your chicken and potatoes while making a simple, but flavorful sauce on the stove. Dinner will be ready in less than 30 minutes!

Provided by Chef Mo

Categories     Chicken Thighs

Time 54m

Yield 4

Number Of Ingredients 9

2 pounds bone-in chicken thighs with skin
salt and ground black pepper to taste
1 pound baby red potatoes
1 tablespoon olive oil
½ cup ketchup
¼ cup bourbon
1 cup apple cider juice
1 tablespoon cornstarch
⅛ teaspoon ground black pepper

Steps:

  • Pat chicken thighs dry with a paper towel; season with salt and pepper. Place chicken thighs skin-side up on the grill pan of a Countertop Induction Oven (CIO).
  • Cut larger potatoes in half so all potatoes are about the same size. Place potatoes in a bowl and drizzle olive oil over potatoes; season with salt and pepper. Place potatoes on the grill pan with chicken.
  • Place grill pan in the CIO and set to "Auto Cook 1" for 2 pounds chicken. Cook chicken until no longer pink and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 24 minutes.
  • Combine ketchup and bourbon in a small saucepan over medium-high heat. Whisk apple cider and cornstarch together in a small bowl until smooth; pour into ketchup mixture. Bring to a boil, whisking occasionally, until sauce is thickened, about 10 minutes. Remove sauce from heat and stir in 1/8 teaspoon black pepper; set aside to cool.
  • Serve chicken and potatoes with sauce on the side.

Nutrition Facts : Calories 568.8 calories, Carbohydrate 35.8 g, Cholesterol 127.7 mg, Fat 26 g, Fiber 2.1 g, Protein 38 g, SaturatedFat 6.8 g, Sodium 495 mg, Sugar 15.1 g

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