SERVES 4
TOTAL TIME: 40 minutes
Try to buy chicken breasts of similar size so that they will cook at the same rate. You will need an ovensafe 12-inch skillet for this recipe; be very careful of the hot skillet handle when simmering the glaze in step 3.
|
1 |
tablespoon vegetable oil |
|
4 |
(12-ounce) bone-in split chicken breasts, trimmed and halved crosswise |
|
Salt and pepper |
|
|
½ |
cup maple syrup |
|
2 |
teaspoons Dijon mustard |
|
1 |
teaspoon grated orange zest |
|
1 |
tablespoon white vinegar |
|
1 |
teaspoon minced fresh thyme |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Lay chicken breasts, skin side down, in skillet and cook until well browned, about 5 minutes. Flip chicken skin side up and transfer skillet to oven. Roast until chicken is deep golden brown and registers 160 degrees, about 15 minutes.
2. Meanwhile, whisk maple syrup, mustard, orange zest, vinegar, and thyme together in bowl. Using potholders (skillet handle will be hot), remove skillet from oven; transfer chicken to plate and cover with aluminum foil.
3. Being careful of hot skillet handle, pour off any fat left in skillet. Add maple mixture and cook over medium heat, scraping up any browned bits, until thickened, 3 to 5 minutes. Season with salt and pepper to taste. Off heat, return chicken to skillet and coat with glaze. Serve.
VARIATION
SPICY MAPLE-GINGER GLAZED CHICKEN BREASTS
Substitute 1 teaspoon grated fresh ginger for orange zest and ⅛ teaspoon red pepper flakes for thyme.