Apple Cider-Glazed Chicken Thighs with a Kick

Ingredients

• 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)

Step 1

Pat the chicken thighs dry with a paper towel, then season them generously with salt and pepper. Heat some olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs and let them brown nicely on one side, about 4 minutes. Flip the chicken over and lay the onion slices right on top.

Step 2

In a small bowl, mix together the apple cider and sambal oelek, then pour this mixture over the chicken and onions. Turn the heat down to medium-low and let everything simmer gently until the chicken is cooked through—this usually takes about 10 to 15 minutes. You’ll know it’s done when the juices run clear or when an instant-read thermometer hits 165°F.

Step 3

Once the chicken is cooked, transfer it along with the onions to a plate and keep warm. Turn the heat back up to medium-high and let the sauce in the skillet boil until it thickens and reduces to about three-quarters of a cup. Finally, pour this glaze over the chicken and onions, sprinkle with fresh chives, and serve right away.