Maple Bourbon Pecan Chicken
20 minutes, 1 skillet, pantry staples, absolutely incredible – make this tonight!
INGREDIENTS LIST
1-1/4 lbs boneless, skinless chicken thighs
1/2 cup gluten free flour
salt and pepper
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 between your fingers
DIRECTIONS
Add flour to a ziplock bag and add salt and pepper. Add chicken thighs to bag and mix. Remove 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 - it will boil immediately from the heat of the skillet. 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.
