Sticky Maple Bourbon Chicken
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.]
- Total Time:
- 20 min
- 5 min
- 15 min
- 4 servings
- 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
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.
Note: This method is interchangeable with whatever you like. Try it using a bone-in pork chop or chicken legs and thighs. Let this sticky delicious delight shine as the center of the dinner plate by pairing it with a simple steamed green vegetable and some buttery mashed potatoes.
Recipe courtesy Patrick Decker
Recipe courtesy of Emeril Lagasse