Ingredients
6
6 servings
- •6 (4 ounce) boneless, skinless chicken thighs
- •salt and ground black pepper to taste
- •1 tablespoon extra-virgin olive oil
- •½ onion, sliced into rings
- •1 ⅓ cups apple cider
- •1 tablespoon sambal oelek (Optional)
- •1 teaspoon chopped fresh chives (Optional)
Instructions
- Pat chicken thighs dry with a paper towel and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
- Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
- Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.
Nutritional Facts
Per 6 servings
- Calories: 251
- Carbohydrate: 11g
- Fat: 14g
- Fiber: 0g
- Protein: 19g
- Sugar: 8g
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