Weekend Cooking: Honey-Pecan Chicken Thighs

One of the cookbooks I received recently at SIBA was the very intriguing Pecans: A Savor the South Cookbook by Kathleen Purvis. I say intriguing because I do enjoy pecans quite a bit but cook with them almost never. So I was excited to tear into this cookbook and try a few of the recipes. The only recipe I’ve tried so far, I loved, so I decided to share it with all of you today! The Honey-Pecan Chicken Thighs were super easy to make, they turned out delicious, and paired beautifully with the baked sweet potatoes I made to go with them. I highly recommend you try the recipe for yourself!

Honey-Pecan Chicken Thighs
makes 4-6 servings

Ingredients:

2 teaspoons olive oil
6 skin-on, bone-in chicken thighs
1/2 cup cider vinegar
1/2 cup honey
1 teaspoon cayenne pepper
2 teaspoons cornstarch
1 teaspoon salt
1/2 cup chopped pecans

Directions:

1. Preheat the oven to 375 degrees.

2. Warm the olive oil in a nonstick skillet over medium-high heat. Place the chicken thighs in the skillet skin-down. Cook for about 8 minutes, until the skin is browned. Turn and cook for about 3 minutes. Remove the thighs from the skillet with tongs and place in a baking dish large enough to hold them in a single layer.

3. Reduce the heat to medium. Add the vinegar, honey, and cayenne to the skillet, stirring up any browned bits, and simmer for 2-3 minutes.

4. Combine the cornstarch with 2 tablespoons water in a small dish, stirring to completely dissolve the cornstarch. Stir the cornstarch and water into the sauce in the skillet, cooking for 2-3 minutes until thickened. Add the salt and pecans. Pour the sauce over the thighs in the baking dish.

5. Bake for 15 minutes, then spoon the sauce and pecans over the chicken thighs to glaze. Continue baking for 15 minutes, or until the thighs are done.

I wish I had a picture of this deliciousness to show you, but unfortunately the hubby and I were too excited to start eating for me to remember to take a picture! You’ll just have to trust me that these looked amazing and tasted just as good.

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13 thoughts on “Weekend Cooking: Honey-Pecan Chicken Thighs

  1. I haven’t even looked at this cookbook yet (was saving it for the auction) but OMG I love cooking with pecans. I’ve made pecan chicken before but I’ve never used honey. This sounds SO GOOD!

    1. The cookbook is really cool if you love pecans. It doesn’t have a ton of recipes (maybe 30?) but every single one looks amazing. And there are THREE different pecan pie recipes!

  2. Ha! That’s why I rarely have photos of my food. We usually dig in before I can make an artful arrangement and adjust the lighting. Oh well. I trust you! I always have pecans in the freezer, so I’ll have to look for the book.

  3. Oh wow. I am SO making this recipe one day soon! Pecans are my favorite nut–usually in my salad or sprinkled on roasted squash or sweet potatoes. This sounds divine.

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