Bourbon Cider Chicken Thighs With Potatoes - cooking recipe

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
1/2 cup ketchup
1/4 cup bourbon
1 cup apple cider juice
1 tablespoon cornstarch
1/8 teaspoon ground black pepper

Preparation

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.