Try this Maple Bourbon Pecan Chicken recipe, or contribute your own.
- salt and pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 cup chicken broth
- 1-1/4 lbs boneless skinless chicken thighs
- 1/2 cup gluten-free flour
- 2 tablespoons bourbon (i used maker's mark)
- 1/4 cup fisher naturals pecan halves chopped
- 3 tablespoons maple syrup (not pancake syrup)
- 2 teaspoons gluten-free tamari or soy sauce (dish will not be
- 1/4 teaspoon dried rosemary crushed between your fingers
- Carbohydrate 0.282562500405515 g
- Cholesterol 230 mg
- Fat 49.5707900003051 g
- Fiber 0.155699997318521 g
- Protein 57.2075350003325 g
- Saturated Fat 13.6774695833522 g
- Serving Size 1 1 Serving (317g)
- Sodium 275.937559982186 mg
- Sugar 0.126862503086994 g
- Trans Fat 4.02132583334711 g
- Calories 691 calories
Step-by-step
- Add flour to a shallow dish then season generously with salt and pepper. Dredge each chicken thigh in the seasoned flour then shake to remove excess and place onto a plate. In a medium-sized bowl whisk together chicken broth, maple syrup, chopped pecans, dijon mustard, apple cider vinegar, gluten-free tamari, and dried rosemary then set aside.
- Heat extra virgin olive oil in a 12" cast iron skillet over medium-high heat. Once hot, add chicken thighs then sear until golden brown on one side, 1-2 minutes, searing in batches if needed to avoid overcrowding the skillet. Flip then sear until golden brown on the other side, and then transfer back to the plate - chicken does not need to be cooked through 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 then add the maple syrup mixture. Turn 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 foil then simmer until the sauce has reduced and the chicken is cooked through, 10 minutes, flipping the thighs in the sauce once or twice.
- Plate chicken then scoop sauce over the top and serve.
Can table syrup be substituted for pure maple syrup in a reduction sauce? When the sugar content and water concentration differ significantly between sweeteners, the sauce will fail to thicken properly during the ten-minute simmer phase. Pure maple syrup contains specific invert sugars that caramelize at precise thresholds when combined with bourbon and chicken broth.
- Replace the 1-1/4 lbs of boneless skinless chicken thighs with bone-in cuts, but increase the covered simmer time by eight minutes to ensure proper internal temperature completion.
- Crush dried rosemary firmly between fingertips to release essential oils before whisking into the broth mixture, or whole needles will remain woody in the final sauce.
- Cast iron distributes heat evenly across a 12-inch cooking surface, though a heavy stainless steel skillet functions adequately if maintained at medium-high heat during the searing step.
- Use genuine bourbon rather than rum or brandy to maintain the specific oak and vanilla notes required to balance the apple cider vinegar acidity.
Proper flour dredging acts as a thickening agent for the pan sauce alongside its primary duty of protecting the protein surface during searing. Removing the skillet from the heat source before pouring in the alcohol prevents dangerous flare-ups on gas burners while allowing controlled evaporation.
