Monday, April 24, 2017

Maple Bourbon Pecan Chicken

After reading Kristin's review of this recipe (see link below), I knew I had to try this recipe.  Maple. Bourbon. Pecan. Chicken.  Over mashed potatoes.  Why wouldn't you try it?!!!

I will let her flaunt the attributes of this delicious dish, as well as her beautiful photography.  But it's a recipe I just had to share.

Maple Bourbon Pecan Chicken (4 servings)

1 1/4 lb skinless, boneless chicken thighs
1/2 cup flour
2 Tbsp EVOO
2 Tbsp bourbon (I, too, used Maker's Mark)
1 cup chicken broth
1/4 chopped pecans
3 Tbsp maple syrup (not pancake syrup)
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
2 tsp soy sauce
1/4 tsp dried rosemary, crushed between your fingers

Add flour to a shallow baking dish and season with S&P.  Dredge each chicken thigh in the seasoned flour then shake to remove excess and place onto plate. 

In a medium-sized bowl whisk together chicken broth, maple syrup, pecans, Dijon, vinegar, soy, and rosemary and set aside.

Heat olive oil in 12" cast iron skillet over medium-high heat.  Once hot, add chicken thighs and then sear until golden brown on one side, 1-2 minutes, searing in batches if needed to not overcrowd.  Flip then sear until golden brown on the other side and then transfer back to the plate (chicken does not need to be fully cooked at this point).

Remove skillet from heat then carefully add the bourbon.  Most of it should evaporate very quickly (use caution if you have a gas range as the alcohol could flame briefly).  Return skillet to the heat and then add the maple syrup mixture.  Turn the heat up to bring the liquid to a simmer then turn heat down to medium and nestle the chicken back into the skillet.  Loosely cover the skillet with a piece of aluminum foil then simmer until the sauce has reduced and the chicken is cooked through, about 10 minutes, flipping the thighs once or twice.

Place chicken on plate the scoop sauce over the top and serve.

Recommended:  Serve over mashed potatoes.

Recipe Source: Iowa Girl Eats

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