Chicken Thighs with Maple Gravy

Serving Size: 4

Ingredients

Season thighs with salt and a generous amount of pepper. Place flour in a shallow pan. Dredge thighs in flour and shake off excess. Heat oil in a heavy skiller over medium high heat. Saute chicken thighs 4 minutes per side or until well browned. Transfer chicken to a platter and set aside. Discard excess oil. Add stock and maple syrup to skillet over medium heat, stirring with a wooden spoon to deglaze. Return thighs to skillet over low heat. Cover tightly and simmer 10-12 minutes or until chicken is done. Return chicken to platter and keep warm. Increase heat to high and boil skillet juices 4-5 minutes or until thickened and mixture coats the back of a spoon. Season sauce with salt and a generous amount of pepper. Serve sauce over thighs.

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