Maple-Walnut Chicken Thighs

If you’re not used to cooking with chicken thighs, they are a delicious alternative to your traditional chicken breast dinner.  I would say I go with the breast more frequently, since it’s a little healthier, but honestly, I prefer the thighs.

What can I say, I’m a sucker for the dark meat.  The meat is much juicier and the flavor is unreal.

You can buy boneless, skinless chicken thighs, which I work with a lot.  In this particular recipe, I decided to go with bone-in, skin-on thighs.  Crispy chicken skin is a guilty pleasure.  You could certainly substitute boneless in for bone-in, if you prefer that.

My favorite thing about this recipe is the utilization of fall flavors.  Apple cider vinegar, walnuts, maple syrup.  The end result is a perfectly cooked thigh, with a sweet maple glaze and an added crunch with the roasted walnuts.

And it’s easy!  Try it now!

Preheat the oven to 325°. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10 to 12 minutes.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.  Pat the chicken dry and season with salt and pepper.  Add to the skillet and cook approximately 10 minutes, turning once, until browned.

Transfer the chicken to a platter and pour off all but 1 tablespoon of pan drippings.

Return the pan to the heat and add the apple cider vinegar, scraping the bottom of the pan to loosen any pan drippings.

Add 1/4 cup of chicken stock, maple syrup, and black pepper to taste.  Cook until thickened, about 1 minute.

Return the chicken to the pan, add the walnuts, and spoon the sauce over the chicken.  Loosely cover the pan with foil and allow the chicken to simmer for 5 minutes.

Serve the chicken with sauce and nuts spooned over.  I served this with pearled couscous, but there are any number of side dishes that would pair well with this.

Ingredients

  • 1 cup walnut halves
  • 1 tablespoon extra-virgin olive oil
  • 8 bone-in, skin-on chicken thighs
  • 1/4 cup chicken stock
  • 1/4 cup apple cider vinegar
  • 1/2 cup dark maple syrup

Serves 4

Recipe Adapted from Rachael Ray, October 2010, Maple-Walnut Chicken Thighs and Cheddar-Apple Rice

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Tags: , , ,

Categories: Poultry, Recipes

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3 Comments on “Maple-Walnut Chicken Thighs”

  1. Chelsea Stuberg
    November 8, 2011 at 10:21 pm #

    Ok, I just decided I’m making this for my in-laws! Thanks =D

    • November 9, 2011 at 8:10 am #

      Good Luck! This one is super easy. The glaze is definitely on the sweeter side with the maple syrup, so be prepared for that. Yummy, tho!

    • February 5, 2014 at 6:09 pm #

      Thanks for your thgsohtu. It’s helped me a lot.

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