Pan-Roasted Chicken Thighs In Rosemary-Maple Sauce (TMP Photo/A. McKinney)
I have said it before, and I'll say it again: If you haven’t tried replacing boneless, skinless thighs in place of chicken breasts every once in a while, you are missing out.
The thighs are just so moist and tender, even if you happen to over cook them. They do have slightly more fat than the breasts, but the juiciness and flavor is so worth it.
This main dish recipe has become my new go-to dish for entertaining small groups. It sounds and looks very elegant, but it is seriously simple to make.
In this recipe, I use the of technique of searing the meat in an ovenproof skillet, finishing it off in the oven, and then making a quick sauce with the pan drippings.
You can do this with chicken, pork, and even steak.
Once you master the technique, you will be able to tailor the dish to what you like or have on hand.
Serve this with roasted potatoes and sautéed green beans for a delicious dinner that is sure to please everyone.
Pan-Roasted Chicken Thighs In Rosemary-Maple Sauce
From start to finish: 30 minutes
2 slices bacon
1.5 pounds boneless, skinless chicken thighs
1 teaspoon salt, divided
3/4 teaspooon black pepper, divided
1 shallot, minced
1 1/2 teaspoons fresh rosemary
1/2 cup chicken broth or stock
2 tablespoons maple syrup
1 tablespoon butter
Preheat the oven to 350 degrees. In an ovenproof skillet, cook bacon until it is crisp, reserving the drippings in the pan. Sprinkle the chicken thighs on each side with 3/4-teaspoon of salt and a 1/2-teaspoon of pepper, and then sear it in the skillet with the drippings over medium high heat for 3 minutes on each side. Place the skillet with the chicken into the oven for 10 minutes. Remove from the oven, and place chicken on a plate and cover.
Meanwhile, heat the skillet again over medium heat, and add the shallot and rosemary to the pan drippings. Cook for about 1 minute. Next, add the chicken broth to the skillet, and use a wooden spoon to scrape up the brown bits on the bottom of the pan. Add the maple syrup and remaining 1/4-teaspoon of salt and 1/4-teaspoon of pepper. Reduce the sauce for 2 or 3 minutes, and then add the butter, and stir until melted. Pour the sauce over the chicken thighs, and sprinkle the cooked bacon on top before serving. Serve immediately.
For more recipes and to watch how-to videos, visit www.AprilMcKinney.com.