MAPLE BOURBON PECAN CHICKEN THIGHS

Maple Bourbon Pecan Chicken Thighs image

Provided by barbara lentz

Categories Chicken

Time 30m

Number Of Ingredients 15

Previous Next

8 boneless skinless chicken thighs
1 1/4 c flour
1 Tbsp salt
1 Tbsp smoked paprika
1 tsp black pepper
2 Tbsp sugar
3 Tbsp olive oil
1/4 c bourbon whiskey
1 1/2 c chicken broth
4 clove garlic
1/3 c pecans
1/2 c real maple syrup
1 Tbsp each dijon mustard and apple cider vinegar
2 tsp soy sauce
1/2 tsp dried rosemary

Steps:

1. mix the flour with the salt, pepper, smoked paprika, and sugar. Dredge the chicken in the flour mixture and shake off the excess. Lay on a plate and set aside.
2. Mix the chicken broth, maple syrup, pecans, garlic, dijon mustard, apple cider vinegar, soy sauce, and rosemary. Set aside.
3. Add into large skillet. Brown the chicken in oil until seared browned on both sides. Remove from pan and set aside. Remove from the pan and set aside. Pour in the bourbon and deglaze the pan. Pour in the chicken broth mixture. Bring to a boil and reduce to a simmer. Add the chicken back to the pan and cook until the sauce has thickened and chicken has been cooked through. Serve the chicken with sauce over top.