Description
Maple Bourbon Pecan Chicken is a flavorful and hearty dish featuring tender boneless, skinless chicken thighs seared to golden perfection and simmered in a rich, slightly sweet bourbon and maple syrup sauce with crunchy pecans. This gluten-free recipe combines savory, sweet, and nutty elements, making it an elegant yet easy-to-make meal perfect for weeknights or special occasions.
Ingredients
Scale
Chicken and Coating
- 1-1/4 lbs boneless, skinless chicken thighs
- 1/2 cup gluten-free flour
- Salt, to taste
- Black pepper, to taste
Sauce
- 2 tablespoons bourbon
- 1 cup chicken broth
- 3 tablespoons pure maple syrup
- 1/4 cup chopped pecans
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon gluten-free tamari
- 1/2 teaspoon dried rosemary
Other
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the coating: In a shallow dish, season the gluten-free flour with salt and pepper. Dredge each chicken thigh thoroughly in the flour mixture, ensuring a light, even coating. Set aside.
- Make the sauce mixture: In a medium bowl, whisk together bourbon, chicken broth, pure maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten-free tamari, and dried rosemary until well combined. This sauce will provide a flavorful base for simmering the chicken.
- Sear the chicken: Heat the extra virgin olive oil in a cast iron skillet over medium-high heat. Once hot, add the dredged chicken thighs to the skillet. Cook each side until golden brown and crisp, about 3-4 minutes per side. Remove the chicken and transfer to a plate.
- Deglaze and combine: Remove the skillet from the heat to carefully add 2 tablespoons of bourbon, using caution as it may flame briefly. Return the skillet to medium heat and pour in the prepared sauce mixture. Stir to combine and bring to a simmer.
- Simmer the chicken: Nestle the seared chicken thighs back into the skillet within the sauce. Cover loosely with foil and reduce heat to medium-low. Allow the chicken to simmer gently for about 10 minutes, or until the sauce has thickened and the chicken is thoroughly cooked.
- Serve: Serve the chicken warm on plates, spooning the rich maple bourbon pecan sauce over the top for a deliciously glossy finish.
Notes
- This recipe is gluten-free due to the use of gluten-free flour and tamari.
- Using boneless, skinless chicken thighs ensures the meat stays juicy during cooking.
- Care should be taken when adding bourbon to the hot pan, as it may ignite briefly.
- For a thicker sauce, simmer longer or add a small slurry of cornstarch and water before simmering.
- Pair this dish with steamed vegetables or rice to balance the rich flavors.
