Spicy Apple Cider-Glazed Chicken Thighs

Ingredients

• (4 ounce) boneless, skinless chicken thighs
• salt and ground black pepper to taste
• tablespoon extra-virgin olive oil
• 1/2 onion, slice d into rings
• 1/3 cup sapple cider
• tablespoon sambal oelek (Optional)
• teaspoon chopped fresh chives (Optional)

Instructions

1. Pat chicken thighs dry with a paper towel and season with salt and pepper.
2. 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.
3. 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.
4. 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.