Maple Buffalo Chicken with Roasted Potatoes

About This Recipe

Pan fried chicken thighs tossed with a mixture of buffalo sauce and maple syrup. This dish is served with a side of green beans and roasted potatoes. The sweetness of the maple syrup and the tangyness of the buffalo sauce makes an unconventional pairing that creates a perfect savory and sweet flavor profile.

Ingredients

• 2½ lbs boneless skinless chicken thighs
• 1 tbsp olive oil
• ¼ cup buffalo sauce
• 3 tbsp maple syrup
• salt and pepper to taste
• 5 small russet potatoes
• 1 tbsp olive oil
• 8 oz mushrooms
• salt and pepper to taste
• 1 lb green beans (fresh or frozen)

Instructions

1. Preheat the oven to 450°F.
2. Wash and cut your potatoes and mushrooms into a medium dice. The smaller you cut the faster they will roast.
3. In a large bowl, add the potatoes, olive oil, and a bit of salt and pepper. Toss to coat and place on a large sheet pan.
4. Roast for 10-15 minutes and remove from the oven. Flip the potatoes and add the mushrooms. Cook an additional 10 minutes or until you have achieved the crispiness you desire.
5. Heat some oil in a large grill pan or skillet over medium high heat.
6. Add the chicken thighs and cook for 3-4 minutes on each side. You know they are ready to turn when the white starts to creep up around the side of the thigh. Cook in batches to not overcrowd the pan.
7. While the chicken is cooking, stir together the buffalo sauce and syrup in a bowl.
8. Chop the chicken into 1 inch pieces and return to the pan to develop color on all sides of the meat.
9. Pour the sauce over and mix to incorporate.
10. If you use frozen green beans, cook them in the microwave until they are thawed. If you use fresh, steam them until they are soft.
11. This recipe makes 5 servings. Divide your ingredients evenly 5 ways.