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     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

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

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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