"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Maple Bourbon Pecan Chicken Recipe

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This recipe for Maple Bourbon Pecan Chicken, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1-1/4 lbs. boneless, skinless chicken thighs
1/2 cup 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 pecan halves, chopped
3 Tablespoons maple syrup (not pancake syrup)
1 Tablespoon dijon mustard
1 Tablespoon apple cider vinegar
2 teaspoons soy sauce
1/4 teaspoon dried rosemary, crushed between your fingers

Directions:
Directions:
1. Add flour to a shallow dish then season generously with salt and pepper. Dredge each chicken thigh in the seasoned flour then shake to remove excess and place onto a plate. In a medium-sized bowl whisk together chicken broth, maple syrup, chopped pecans, dijon mustard, apple cider vinegar, soy sauce and dried rosemary then set aside.
2. 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.
3. 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 flame briefly.) 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.
4. Plate chicken then scoop sauce over the top and serve. Serves 4.

 

 

 

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