A lovely and delicious pastry with cranberry and orange taste! Feel free to substitute your preferred pastry crust if shortbread crusts aren’t your thing.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons unsalted butter
- ¼ cup unsalted butter
- 1 large shallot, peeled and chopped
- ¼ cup whiskey
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon pure maple syrup
- salt and freshly ground black pepper to taste
- 1 teaspoon finely chopped fresh thyme, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
- Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
- Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
- Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
- Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add thyme to the reserved sauce, and spoon over chicken thighs to serve.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 12 g |
| Sodium | 466 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Very strong flavor from the shallots. I thought the leftovers tasted better the 2nd day.
This recipe was SO easy to make and absolutely delicious. I followed the recipe as listed. I browned my thighs on my stovetop using a flat griddle (my new Le Creuset toy!) and put the griddle in the oven for about 20 minutes (my thighs were rather thin). Be sure to let the whiskey cook down in the shallots before adding the cream mixture. The flavor of the sauce is just amazing.
I really liked this easy recipe! I made mine with Salted caramel whiskey, left the bone in the chicken, added some fresh chopped basil, and it was amazing!
Easy and family liked. I also did the entire recipe in pan on stovetop as suggested. Worked out great! Give chicken a good season and sear to crisp outsides, sauteed half onion w chicken. Instead of cream subbed milk and sour cream. Yum!
This was absolutely delicious! I made a few small changes – I did not have whiskey so used Mirin. After browning the chicken thighs and setting them aside, I sauteed the shallots right in the same pan and then made the sauce there as well. Then I added back the chicken (and juices), covered it, and simmered it on low heat right there in the sauce like Jason did until it was done (about 15 minutes). Totally delicious. I had only about 1.15 lb of chicken thighs but made the whole amount of sauce because I had a feeling it was going to be really yummy, and I was not disappointed. Will definitely make again!
This sauce is killler. I used the same pan to incorporate the fond. Put a lid on the pan and cooked the chicken in the sauce rather than bother with the oven. It was great.
Very tasty. I followed the recipe exactly except I used skinless, bone-in thighs which took a bit longer to cook. I flambéd Jim Beam bourbon. It was spectacular! However, it evaporated much of the taste. Next time I’ll try a whiskey reduction. The only other change I’ll try is to increase the oven to 375 degrees.