Smoky Maple Bourbon Chicken with Sweet Potato Mash & Crispy Bacon Crumble

Ingredients

• 2 chicken breasts, about 6 oz each
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp bourbon
• 3 tbsp maple syrup
• 3 tbsp butter, divided
• 1/4 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 4 slices bacon
• 1/4 tsp ground cinnamon
• Salt and black pepper

Steps

1. Boil the sweet potato cubes in salted water for 12 to 15 minutes, until completely tender, then drain and return them to the dry pan over low heat for a minute to steam off the surface water.
2. Mash them with 2 tablespoons of the butter, the cream, the cinnamon, and salt until smooth, then cover and keep warm.
3. Lay the bacon in a cold dry skillet and set it over medium heat, cooking for 6 to 8 minutes until crisp. Starting cold renders the fat evenly rather than seizing the slices.
4. Drain the bacon on a rack, then crumble it once cool and pour off all but a tablespoon of the fat.
5. Season the chicken with the smoked paprika, cayenne, garlic powder, salt, and pepper, and pat it dry.
6. Add the remaining butter to the bacon fat and sear the chicken over medium-high heat for 6 minutes without moving it, then turn and cook 5 minutes more, until it reaches 165F (74C). Rest it on a board.
7. Take the pan off the heat before adding the bourbon, then return it and simmer with the maple syrup for 2 to 3 minutes, scraping the base, until it thickens to a glaze.
8. Adding spirits to a pan over an open flame can ignite the vapour, so pour it in away from the heat. Return the rested chicken to coat, then serve on the mash with the bacon crumble.

Allergen note: Contains dairy and pork.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.