I thought the amount of maple syrup in this recipe would make it quite sweet so we cut it back a little and were pleasantly surprised at how nicely the vinegar, stock and maple syrup fused together to create a very delish sauce. The addition of the toasted walnuts further enhanced the overall dish and it was scrumptious. We initially did boneless, skinless thighs but next time we may try bone in/skin on thighs.
- 1 cup walnut halves toasted
- 1-2 tbsp olive oil
- 8 bone in skin on chicken thighs
- 1/4 cup apple cider vinegar
- 1/4 cup chicken stock approx
- 1/3 cup maple syrup the real stuff
- Salt & Pepper to taste
- In a large sauce pan heat the olive oil. Season chicken with salt and pepper, both sides then add it to the pan and cook turning once, until browned. Remove chicken to plate.
- If there is a lot of extra fat in the pan remove all except approx. 1 tbsp. and then add your vinegar to pan. Do not put your head over the pan at this point or you will end up with a vinegar facial! Cook vinegar for a minute or two, scraping up any bits on bottom of pan then add approximately 1/4 chicken stock (a little more never hurt), maple syrup and a good amount of black pepper (to your taste of course). Cook until this mixture thickens a little. Then add your chicken & walnuts into the pan, spooning the sauce over of the chicken. Cover pan and simmer about 5-10 minutes.
- Serve with noodles, roasted spuds or fluffy rice.