Bourbon Cider Chicken Thighs with Potatoes

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!

Ingredients

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

Steps

1. 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).
2. 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.
3. 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.
4. 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.
5. Serve chicken and potatoes with sauce on the side.