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In this video, April makes a recipe for pan roasted chicken thighs with a Rosemary Maple pan sauce. It’s an elegant dish that is actually very quick to prepare. The maple and rosemary flavors pair perfectly with the bacon in this delicious chicken dish.
Chicken Thighs Rosemary-Maple Pan Sauce
Serves 4
Ingredients
2 slices bacon
1.5 lbs 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
Directions
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.
Video Rating: 4 / 5
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