Smoky Bourbon Chicken Skillet with Cheddar Dumplings and Warm Green Bean Pecan Salad

Name: Smoky Bourbon Chicken Skillet with Cheddar Dumplings and Warm Green Bean Pecan Salad
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp smoked paprika; 1 tsp garlic powder; 1 1/3 cups all-purpose flour; 2 tbsp vegetable oil; 1 1/2 cups yellow onion; 4 cloves garlic; 1/2 cup bourbon; 1 1/2 cups chicken broth; 3/4 cup crushed tomato; 1 tbsp Worcestershire sauce; 2 tbsp apple cider vinegar; 1 tbsp brown sugar; 1 tbsp fresh thyme; 2 tsp baking powder; 3 tbsp cold butter; 3/4 cup sharp cheddar, shredded; 1/2 cup buttermilk; 10 oz green beans; 1 cup celery; 1/2 cup pecans; 2 tsp Dijon mustard; 1/4 cup fresh parsley

An original American-inspired recipe: seared chicken thighs in a gentle bourbon, tomato, and smoked paprika sauce, finished with fluffy baked cheddar dumplings and served with a warm green bean, celery, and pecan salad with a splash of cider vinegar.

25 minPrep

45 minCook

70 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (en trozos large)
8 g salt (divided)
3 g black pepper (divided)
4 g smoked paprika
2 g garlic powder
165 g all-purpose flour (divided)
30 ml vegetable oil
180 g yellow onion (chopped diced small)
12 g garlic (chopped)
120 ml bourbon
360 ml chicken broth
180 g crushed tomato
15 ml Worcestershire sauce
30 ml apple cider vinegar (divided)
12 g brown sugar
4 g fresh thyme (chopped, divided)
8 g baking powder
45 g cold butter (diced)
80 g sharp cheddar, shredded
120 ml buttermilk
300 g green beans (without puntas)
90 g celery (en medias lunas finas)
60 g pecans (tostadas and troceadas)
10 g Dijon mustard
10 g fresh parsley (chopped)

Nutrition facts

per serving

712 kcal

Calories

40 g

Protein

34 g

Carbs

43 g

Fat

4 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree NutsCeleryMustardSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F.
2
Season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, the smoked paprika, garlic powder, and 2 tablespoons of the all-purpose flour until evenly coated.
3
Heat a large oven-safe skillet over medium-high heat with the vegetable oil. Brown the chicken for 5 to 6 minutes, turning once, until nicely colored. Transfer to a plate; it does not need to be fully cooked at this stage.
4
In the same skillet, add the onion and cook for 4 minutes until softened. Stir in the garlic and cook 30 seconds more.
5
Carefully pour in the bourbon and scrape the bottom of the skillet to release the browned bits. Cook for 1 to 2 minutes to reduce slightly.
6
Add the chicken broth, crushed tomato, Worcestershire sauce, 1 tablespoon apple cider vinegar, brown sugar, and half of the thyme. Stir well and let it simmer gently for 3 minutes.
7
Return the chicken to the skillet along with any juices. Reduce the heat to medium-low and cook for 10 minutes, shaking or stirring the skillet occasionally.
8
Meanwhile, make the dumplings. In a bowl, mix the remaining flour, baking powder, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon black pepper. Add the cold butter and work it in with your fingertips or a fork until coarse crumbs form. Fold in the shredded cheddar and the remaining thyme. Pour in the buttermilk and mix just until a thick dough forms.
9
Turn off the heat under the skillet if the sauce is bubbling hard. Drop generous spoonfuls of dumpling dough over the chicken surface, leaving small gaps between them.
10
Transfer the skillet to the oven and bake for 16 to 18 minutes at 220 °C / 425 °F, until the dumplings are puffed and golden and the chicken reaches a safe internal temperature of 74 °C / 165 °F.
11
While the skillet bakes, bring a medium pot of water and a pinch of salt to a boil. Cook the green beans for 3 to 4 minutes until tender but still bright. Drain and briefly rinse with cold water to stop the cooking.
12
In a bowl, combine the celery, pecans, Dijon mustard, the remaining tablespoon of apple cider vinegar, a pinch of salt, and the parsley. Add the drained green beans and toss until evenly coated.
13
Remove the skillet from the oven and let it rest for 5 minutes. Serve the chicken with the dumplings alongside the warm green bean pecan salad.

Chef tips

For a thicker sauce, let it reduce 2 to 3 extra minutes before adding the dumplings. If your skillet is not oven-safe, transfer everything to a preheated baking dish before baking.

Substitutions

You can swap the thighs for chicken breast pieces, reducing the cooking time slightly. Pecans can be replaced with walnuts, and cheddar with Monterey Jack or Colby.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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