April McKinney's Chicken Thighs Rosemary-Maple Pan Sauce - WSMV News 4

April McKinney's Chicken Thighs Rosemary-Maple Pan Sauce

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Serves 4

2 slices bacon

1.5 lbs boneless, skinless chicken thighs

1 teaspoon salt, divided

3/4 teaspoon 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 oven to 350 degrees

In an ovenproof skillet, cook bacon until crisp, reserving the drippings in the pan.  Sprinkle the chicken thighs on each side with 3/4-teaspoon salt and 1/2 teaspoon pepper, sear 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 salt and 1/4 teaspoon pepper.  Reduce the "sauce" for 2-3 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. 

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