Chicken Thighs with Plums and Bourbon Maple Glaze

Served with Rosemary Potatoes and Carrots

Serves 4


4 boneless skinless chicken thighs
4 small ripe plums cut into crescents
½ C real maple syrup, not the sugary substitute
3 T good bourbon
1 T mild balsamic vinegar like Olive Crate
3 small new potatoes cut into ½ inch cubes
3 carrots cut into small ½ inch pieces
1 T fresh rosemary minced or cut finely
2 T light oil
2 salted butter
3 t kosher salt, 1 t cracked pepper


  • Whisk together the bourbon, maple syrup and balsamic. Set aside.
  • Boil the carrots and potatoes in water and some salt, until soft but not mushy, about 12 minutes. Drain, add the butter, the rosemary and salt and pepper to taste. Set aside.
  • Heat a large saucepan and add the oil. Add the chicken and generously season with salt and pepper. Sear the thighs until caramelized one side, about 4 minutes. Turn and brown the other side for about 2 minutes. Add the plums and stir, then add the bourbon mixture, lower heat and simmer, stirring occasionally to make sure the sauce and plums are coated as they cook, and continue to cook until the chicken is done and the syrup has reduced and thickened. Serve all with the bourbon maple glaze on top and a flourish of fresh rosemary.

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