Maple Bourbon Pecan Chicken Thighs for #OurFamilyTable
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Christie from A Kitchen Hoor's Adventures said: "Since November is pecan month let's show this hearty healthy nut some love in different ways. From salads to pecan crusted meats, let's go beyond pecan pie and try to use this delicious nut in other creative ways."
Come see all these delicious ideas for pecans!
Beyond the Pie - Pecan Recipes
- Cranberry Pecan Bundt Cake by Hezzi-D's Books and Cooks
- Cream Cheese Coffee Cake with Pecan Streusel by That Recipe
- Pecan Crusted Pork Chops with Apples by A Day in the Life on the Farm
- Pork Chops with Peaches & Pecans by Art of Natural Living
- Roasted Pear, Parmesan, and Spiced Pecan Salad by Karen's Kitchen Stories
- Southern Pecan Corn Muffins by Palatable Pastime
This recipe is SO delicious! I wanted to lick my plate. I might have. I won't tell. I couldn't get over the flavor in the sauce / gravy - it's just luscious. There's no other word for it. It's not overly thick - but thick enough to cling to the chicken and coat it in all that fantastic buttery warm flavor. It's just perfect over something like mashed potatoes or rice, as an extra place to catch the yummy sauce flavors. It has such a great depth of flavor - everything works together in harmony. You'll be wanting to make this recipe again very soon after you have it the first time!
Maple Bourbon Pecan Chicken Thighs
1 1/2 lbs skinless chicken thighs
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1-2 Tablespoons extra virgin olive oil
2 Tablespoons bourbon
1 1/2 cups chicken broth
1/4 cup pecans, chopped
3 Tablespoons maple syrup
1 Tablespoon spicy brown mustard
1 Tablespoon apple cider vinegar
2 teaspoons soy sauce
1/4 teaspoon dried rosemary, chopped or crushed between your fingers
- On a plate or a pie plate, combine the flour, salt, and pepper and stir to combine with a fork. Press chicken on all sides into the flour to coat.
- In a large nonstick skillet, heat 1 TBS of oil over medium to medium-high heat. Sear chicken on both sides until golden brown (about 2-3 minutes per side).
- While chicken is browning, combine the chicken broth, pecans, maple syrup, mustard, apple cider vinegar, soy sauce, and dried rosemary. Whisk to combine and set aside.
- When chicken is browned, push chicken to outside edge of the skillet and carefully pour the bourbon into the pan. Allow it to simmer just briefly (it will dissipate quickly), and then pour in the prepared sauce. Bring the sauce to a low simmer, cover with a lid and allow the chicken to cook for 15 minutes, until chicken is cooked through and tender.
- If your sauce is thin at this point (which mine was), add about 1 TBS of the previously used dredging flour into a small bowl, add about 1 TBS of water and stir together to form a paste. Use a spoon and add in some of the hot liquid to the paste a little at a time until the flour mixture has been tempered, and then whisk the mixture back into the hot sauce and allow it to come to a simmer until the sauce is thickened to your desired thickness.
- Serve the chicken over rice or mashed potatoes with the gravy spooned over the top.
Recipe adapted from Iowa Girl Eats