It's time for a seasonal post from the Secret Recipe Club! Our theme was Fall Dishes and I was assigned Things I Make (For Dinner). This blog is written by Sarah who, in addition to my name, shares my love of cooking, travel, and sleeping.
Fall means pumpkin for a lot of people, myself included, and I found a Pumpkin Spice Cake with Cream Cheese Frosting that looked yummy. For me, it also means apple; like this Apple Crisp or Apple Fritter Cake. But what about something a little different, like Nutella Ice Cream? Or something savory like Tex-Mex Stuffed Butternut Squash?
In the end, there was one dish that caught my eye the most: Pumpkin Maple Custards.
These custards are made with pumpkin, cream, milk, maple syrup, egg yolks, and spices. Simple and delicious. After the base is made, it is poured into ramekins and baked in a water bath, much like creme brulee.
Following on the heels of last week's post on whipped sweet potatoes with all the best things (bourbon, bacon, brown butter, sage), I am keeping my promise to share a complimentary chicken recipe. This sticky glazed chicken with bourbon, maple, and thyme is easy, delicious, and perfect with the sweet potatoes.
Simply sear bone-in chicken breasts in a large skillet (I used a dutch oven), then add a mixture of chicken stock, maple syrup, and bourbon along with some thyme sprigs. Allow to cook down until the mixture is syrupy and the chicken is fully cooked. That's it - done! It's really so easy. The sticky glaze is super yummy and the bones keep the chicken from drying out. You could easily substitute bone-in pork chops, as well.
Maple Bourbon Glazed Chicken
adapted from Food Network
1 tbsp olive oil
4 (6-oz) bone-in chicken breasts, skin removed
Salt and fresh ground black pepper
1 cup chicken stock
2 tbsp maple syrup
2 tbsp 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 all over 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.