MAPLE BOURBON PECAN CHICKEN

Maple Bourbon Pecan Chicken image

Provided by @MakeItYours

Number Of Ingredients 12

1-1/4lbs boneless, skinless chicken thighs
1/2 cup gluten-free flour
salt and pepper
2 Tablespoons extra virgin olive oil
2 Tablespoons bourbon (I used Maker's Mark)
1 cup chicken broth
1/4 cup Fisher Naturals Pecan Halves, chopped
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

Steps:

Addflour to a shallow dish then season generously with salt and pepper. Dredgeeach chicken thigh in the seasoned flour then shaketo remove excess and place onto a plate. Ina 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.
Heatextra virgin olive oil in a12" 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 transferback 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 flamebriefly.) Return skilletto the heatthen 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 thensimmer 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.