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Maple Bourbon Pecan Chicken

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Maple Bourbon Pecan Chicken combines tender chicken thighs with a rich, savory-sweet pan sauce made with pure maple syrup, bourbon, pecans, Dijon mustard, and apple cider vinegar. It’s an easy skillet dinner with warm fall-inspired flavors.

Ingredients

  • 1¼ lbs boneless, skinless chicken thighs
  • ½ cup gluten-free flour
  • Salt and black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons bourbon
  • 1 cup chicken broth
  • ¼ cup pecans, chopped
  • 3 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons gluten-free reduced-sodium tamari, or soy sauce if not gluten-free
  • ¼ teaspoon dried rosemary, crushed

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
  2. Lightly dredge the chicken thighs in the gluten-free flour, shaking off any excess.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown. Transfer the chicken to a plate.
  4. Reduce the heat to medium and carefully add the bourbon to the skillet. Cook for about 1 minute, allowing the alcohol to cook off while scraping up any browned bits from the bottom.
  5. Add the chicken broth, maple syrup, Dijon mustard, apple cider vinegar, tamari, and rosemary. Stir until the sauce is well combined.
  6. Return the chicken thighs to the skillet and simmer for 8–12 minutes, turning once, until the chicken is cooked through and reaches 165°F (74°C).
  7. Stir in the chopped pecans during the final few minutes of cooking. Continue simmering until the sauce thickens slightly and coats the chicken.
  8. Remove from the heat and let the chicken rest for a few minutes. Spoon the maple bourbon sauce and pecans over the chicken before serving.

Notes

  • Use pure maple syrup rather than pancake syrup for the best flavor.
  • Gluten-free flour and gluten-free tamari keep the recipe gluten-free. Use regular soy sauce only if gluten-free preparation is not required.
  • Take care when adding bourbon to the hot skillet, as it may briefly produce strong alcohol vapors.
  • Chicken thighs should reach an internal temperature of 165°F (74°C).
  • Chopped walnuts can be substituted for pecans if desired.
  • The bourbon contributes flavor to the sauce; cooking reduces much of the alcohol, but it does not guarantee that all alcohol is removed.

Find it online: https://ayoubrecipe.com/maple-bourbon-pecan-chicken/