Apple Cider Chicken Thighs

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• 1 lb boneless skinless chicken thighs
  Ingredient note

  Source: 1 lb. boneless skinless chicken thighs
• 1.5 tablespoons chicken seasoning (plus 2 teaspoons, divided)
  Ingredient note

  Source: 1.5 tablespoons chicken seasoning (plus 2 teaspoons, divided)
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 1 each large white onion (diced)
  Ingredient note

  Source: 1 large white onion (diced)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 2.5 cups yellow baby potatoes (quartered)
  Ingredient note

  Source: 2.5 cups yellow baby potatoes (quartered)
• 1 teaspoon sea salt
  Ingredient note

  Source: 1 teaspoon sea salt
• 1 cup apple cider
  Ingredient note

  Source: 1 cup apple cider
• 1 tablespoon Worcestershire sauce
  Ingredient note

  Source: 1 tablespoon Worcestershire sauce
• 2 tablespoons salted butter
  Ingredient note

  Source: 2 tablespoons salted butter
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt and pepper (to taste)

1. Season the chicken thighs with 1½ tablespoons of chicken seasoning. Massage the seasoning into the chicken, then set the thighs aside.
2. Heat a large skillet over high heat. Add the olive oil, and once the oil is hot, place the chicken thighs in the skillet. Sear on one side for 2–3 minutes, or until golden brown, then remove the chicken from the skillet and set it aside.
3. Add the onion, garlic, quartered potatoes, and remaining 2 teaspoons of chicken seasoning to the same skillet and toss to combine. Reduce the heat to medium-high, season with the sea salt, and sauté for 7–9 minutes, stirring periodically, until the potatoes begin to brown.
4. Deglaze the skillet with the apple cider, scraping up the browned bits, then stir in the Worcestershire sauce. Bring the liquid to a boil, lower the heat, and simmer for 20–25 minutes, until the cider sauce has reduced by half and the potatoes are fork-tender. Return the chicken thighs to the skillet with about 10 minutes of cooking time remaining.
5. Once the sauce has reduced by half, add the butter and stir until it melts into the sauce. Spoon the sauce over the chicken and continue cooking until the thickest part of the chicken reaches 165ºF.
6. Season with additional salt and pepper to taste. Serve the chicken thighs over the potatoes with the apple cider pan sauce spooned over the top.