maple bourbon pecan chicken thighs
So good you want to lick the plate.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4-8 serving(s)
Ingredients
- 8 - boneless skinless chicken thighs
- 1 1/4 cups flour
- 1 tablespoon salt
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 2 tablespoons sugar
- 3 tablespoons olive oil
- 1/4 cup bourbon whiskey
- 1 1/2 cups chicken broth
- 4 cloves garlic
- 1/3 cup pecans
- 1/2 cup real maple syrup
- 1 tablespoon each dijon mustard and apple cider vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon dried rosemary
How To Make maple bourbon pecan chicken thighs
-
Step 1mix the flour with the salt, pepper, smoked paprika, and sugar. Dredge the chicken in the flour mixture and shake off the excess. Lay on a plate and set aside.
-
Step 2Mix the chicken broth, maple syrup, pecans, garlic, dijon mustard, apple cider vinegar, soy sauce, and rosemary. Set aside.
-
Step 3Add into large skillet. Brown the chicken in oil until seared browned on both sides. Remove from pan and set aside. Remove from the pan and set aside. Pour in the bourbon and deglaze the pan. Pour in the chicken broth mixture. Bring to a boil and reduce to a simmer. Add the chicken back to the pan and cook until the sauce has thickened and chicken has been cooked through. Serve the chicken with sauce over top.
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