Description
A delightful dish featuring juicy chicken thighs coated in a rich maple bourbon glaze with crunchy pecans, perfect for cozy family dinners or entertaining friends.
Ingredients
- 1-1/4 lbs boneless, skinless chicken thighs
- 1/2 cup gluten-free flour (or regular flour if gluten is not a concern)
- Salt and pepper to taste
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons bourbon (Maker’s Mark recommended)
- 1 cup chicken broth
- 1/4 cup pecans (chopped)
- 3 Tablespoons pure maple syrup (not pancake syrup)
- 1 Tablespoon Dijon mustard
- 1 Tablespoon apple cider vinegar
- 2 teaspoons gluten-free reduced-sodium Tamari (or soy sauce)
- 1/4 teaspoon dried rosemary (crushed)
Instructions
- Pour flour into a shallow dish, season with salt and pepper. Dredge each chicken thigh in the seasoned flour and place on a plate.
- In a bowl, whisk together chicken broth, maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, Tamari, and dried rosemary. Set aside.
- Heat olive oil in a cast iron skillet over medium-high heat. Add chicken thighs and sear until golden brown, about 1-2 minutes per side.
- Remove skillet from heat, pour in the bourbon, then return to low heat. Add the maple syrup mixture and bring to a simmer. Add chicken back to the skillet, cover loosely with foil.
- Simmer until chicken is cooked through, about 10 minutes, flipping occasionally.
- Plate chicken and spoon sauce generously over the top before serving.
Notes
Serve with creamy mashed potatoes or rice to soak up the sauce. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Searing
- Cuisine: American