Bourbon Cider Chicken Thighs With Potatoes

• 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

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.

chicken, salt, potatoes, olive oil, ketchup, bourbon, apple cider juice, cornstarch, ground black pepper

Taken from www.allrecipes.com/recipe/256983/bourbon-cider-chicken-thighs-with-potatoes/ (may not work)