chicken thigh recipes, chicken thighs, chicken thigh recipes boneless skinless

Maple Bourbon Pecan Chicken is a succulent chicken thigh recipe that's delicious and special enough to entertain with, yet easy enough for everyday. Made entirely in one skillet — you will lick your plate clean!

FULL RECIPE HERE 👉🏼 https://iowagirleats.com/maple-bourbo...

Maple Bourbon Pecan Chicken
Serves 4

INGREDIENTS:
1-1/4lbs boneless, skinless chicken thighs
1/2 cup flour
salt and pepper
2 Tablespoons extra virgin olive oil
2 Tablespoons bourbon (I like Maker's Mark)
1 cup chicken broth
1/4 cup chopped pecans
3 Tablespoons maple syrup (not pancake syrup)
1 Tablespoon dijon mustard
1 Tablespoon apple cider vinegar
2 teaspoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
1/4 teaspoon dried rosemary, crushed between your fingers

DIRECTIONS:
1. 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.
2. Heat extra virgin olive oil in a 12" cast iron or heavy-bottomed skillet over medium-high heat. Once hot, add chicken thighs then sear until golden brown on one side, 1-2 minutes. Sear in batches if needed to avoid overcrowding the skillet. Flip then sear until golden brown on the other side, and then transfer the chicken back to the plate. The chicken does not need to be cooked through at this point.
3. 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.
4. Plate chicken then scoop sauce over the top and serve


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