Maple Bacon Braised Chicken
Prep Time: 25 mins
Cook Time: 1 hr
Yield: 4-6 Servings
Published
Last Updated
This comforting dish features tender, golden-browned chicken simmered in a savory blend of white wine, chicken broth, and maple syrup, then finished with rich cream. It's perfect served over noodles, mashed potatoes, or with crusty bread for soaking up the delicious sauce!
Ingredients
- 6 slices of bacon
- 10 chicken pieces, bone-in skin on drumsticks, and thighs work best
- 1 medium onion, sliced
- 6 garlic cloves, minced
- 1 cup dry white wine
- 2 cups chicken broth
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1⁄2 cup heavy cream
rub
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon dried basil
Directions
- Preheat the oven to 350°F (175°C).
- In a large skillet with high sides, cook bacon until crispy. Remove the bacon and chop once cooled. Remove all the bacon grease and save it to brown the chicken.
- Meanwhile, mix together the salt, pepper, garlic powder, basil, and paprika. Rub the dry seasoning mixture all over the chicken.
- Add the bacon grease back into the skillet. Working in batches, brown the chicken pieces on each side for 4-5 minutes or until golden brown. Do not overcrowd the pan. Once browned, transfer the chicken to a plate.
- Add the onion and garlic to the skillet and cook until tender, about 8 minutes.
- Add the white wine deglaze the pan, scraping up the brown bits with a wooden spoon. Reduce the wine by half, about 5 minutes. Pour in the chicken broth and stir in the maple syrup and balsamic vinegar and top with the beacon pieces.
- Return the chicken to the pan and bring to a simmer. Cover the pan and bake in the preheated oven for 35-40 minutes.
- Remove the lid, add the heavy cream, and bake for an additional 15 minutes.
- Taste for salt and pepper. Serve over buttered noodles, mashed potatoes, or with crusty bread!
Notes
EASY French Bread Recipe - Click Here
No-Knead Bread Recipe - Click Here