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Maple Bourbon Pecan Chicken: A Flavorful Delight

Maple Bourbon Pecan Chicken made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 chicken thighs bone-in and skin-on
  • 1/2 cup pure maple syrup
  • 1/4 cup bourbon
  • 1/4 cup chopped pecans
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Prepare the chicken by patting it dry with paper towels and seasoning generously with salt and pepper.
  2. In a shallow dish, mix together 1/2 cup of gluten-free flour with additional salt and pepper.
  3. Dredge each chicken thigh in the seasoned flour, shaking off the excess, and place them on a plate.
  4. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
  5. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown, then flip.
  6. Sear the other side until golden brown, about another 4-5 minutes, then transfer to a plate.
  7. Remove the skillet from heat and add 1/4 cup bourbon carefully, returning to the heat once added.
  8. Add 1/2 cup of maple syrup, mustard, apple cider vinegar, and rosemary to the skillet, stirring to combine.
  9. Bring the sauce to a simmer and nestle the chicken back into the skillet.
  10. Cover loosely with foil and simmer for 10-15 minutes, flipping the chicken halfway through.
  11. Once cooked through, plate the chicken and spoon the sauce and pecans over the top.

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