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Maple Bourbon Pecan Chicken Recipe

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4.2 from 4 reviews

This Maple Bourbon Pecan Chicken is a flavorful and hearty dish featuring tender boneless chicken thighs seared to golden perfection, then simmered in a rich sauce of bourbon, pure maple syrup, pecans, and aromatic seasonings. The combination of sweet and savory makes it a perfect main course for a comforting meal, best served alongside creamy mashed potatoes.

Ingredients

Chicken and Coating

  • 1-1/4 lbs boneless, skinless chicken thighs
  • 1/2 cup gluten free flour
  • Salt and pepper, to taste
  • 2 Tablespoons extra virgin olive oil

Sauce

  • 2 Tablespoons bourbon (Maker’s Mark recommended)
  • 1 cup chicken broth
  • 1/4 cup pecans, chopped
  • 3 Tablespoons pure maple syrup (not pancake syrup)
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons gluten free reduced-sodium Tamari (or soy sauce if not gluten free)
  • 1/4 teaspoon dried rosemary, crushed between your fingers

Instructions

  1. Prepare the chicken: Add gluten free flour to a shallow dish and season generously with salt and pepper. Dredge each boneless chicken thigh in the seasoned flour, shaking off any excess, then place them onto a plate.
  2. Mix the sauce: In a medium-sized bowl, whisk together the chicken broth, pure maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten-free Tamari, and dried rosemary. Set this mixture aside.
  3. Sear chicken: Heat extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. Once hot, add the chicken thighs and sear them until golden brown on one side, about 1-2 minutes. If the skillet is crowded, sear in batches to avoid steaming. Flip to brown the other side, then transfer the chicken back to the plate. The chicken does not need to be fully cooked at this point.
  4. Add bourbon and sauce: Remove the skillet from heat and carefully pour in the bourbon; it will boil immediately due to the skillet’s heat. Return skillet to the heat and add the maple syrup mixture. Increase heat to bring the liquid to a simmer.
  5. Simmer chicken in sauce: Reduce heat to medium and nestle the chicken thighs back into the skillet with the sauce. Loosely cover the skillet with a piece of foil and simmer for about 10 minutes, or until the sauce has reduced and the chicken is cooked through. Flip the chicken once or twice while cooking to coat evenly in the sauce.
  6. Serve: Plate the chicken and spoon the maple bourbon pecan sauce over the top. Serve immediately, ideally alongside prepared mashed potatoes.

Notes

  • This dish pairs wonderfully with creamy mashed potatoes to soak up the rich sauce.
  • To ensure food safety, use a meat thermometer to check the chicken has reached an internal temperature of 165°F (74°C).
  • For a gluten-free version, be sure to use gluten-free flour and tamari sauce.
  • You can substitute walnuts for pecans if preferred.
  • Adjust the amount of maple syrup for sweetness preference.

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