Archive for October 7th, 2010

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 will use the bone in/skin on thighs.


Maple Walnut Chicken 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.

Tip: To toast your walnuts, preheat oven to 350.  Place walnuts on parchment or foil lined baking sheet.  Bake for approximately 5-8 minutes.  Remove from oven and set aside.

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 approx. 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 top of the chicken.  Cover pan and simmer about 5-10 minutes.

Serve with noodles, roasted spuds or fluffy rice.

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I thought I’d died and went to heaven when I tasted this dish. I like squash to begin with but who would have thought pairing it with a brown butter sauce, fresh rosemary and pine nuts would make it deliciously sinful…or is that sinfully delicious?! After seeing my husband have 2 servings (and my kids eat the noodles)…it’s definitely going into the rotation!

This is also a recipe the kidlets can help with as well.

While I tweaked this a little it is a Rachael Ray Recipe…..


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