Maple Bourbon Pecan Chicken Thighs Recipes

STICKY MAPLE BOURBON CHICKEN

Sticky Maple Bourbon Chicken image

This recipe is a match made in heaven between bourbon, fresh thyme, and maple syrup. It's also a really cool method that is universal for preparing almost anything. The basic idea is that whatever is being cooked (pork, vegetables, or in this case, chicken) is made delicious and "sticky" by adding a sweetener to a pan sauce and then reducing it while dinner cooks in it.

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
4 (6-ounce) bone-in chicken breasts, skin removed
Salt and fresh ground black pepper
1 cup chicken stock
2 tablespoons maple syrup
1 shot bourbon
4 sprigs thyme

Steps:

Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.

MAPLE BOURBON PECAN CHICKEN THIGHS

Maple Bourbon Pecan Chicken Thighs image

So good you want to lick the plate.

Provided by barbara lentz

Categories Chicken

Time 30m

Number Of Ingredients 15

Ingredients

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.

BOURBON PECAN CHICKEN

Bourbon Pecan Chicken image

Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!

Provided by PGRAFF

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

½ cup finely chopped pecans
½ cup dry bread crumbs
8 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
¼ cup clarified butter, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2 ⅔ tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
¾ cup unsalted butter, chilled and cut into small cubes
½ cup sliced green onions

Steps:

Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g

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