I've seen several versions of this recipe floating around the blogosphere, and I happened to find some chicken thighs on sale at the store this week, so I thought I would give it a try. It very much reminded me of honey mustard chicken. The mustard flavor was too strong for my non-mustard-eating son, but overall, it was a tasty recipe.
Ingredients:
6 boneless skinless chicken thighs (you could easily substitute breasts)
1/2 cup Dijon mustard (don't substitute yellow)
1/4 cup pure maple syrup (don't substitute with pancake syrup, but I think you could use honey)
1 T rice vinegar
1/4 tsp. black pepper
1 Tbsp. cornstarch
2 tsp. fresh rosemary, chopped
Directions:
Preheat the oven to 450 degrees. Line a 2 quart baking dish with a double layer of heavy foil and spray with nonstick spray. You want the thighs to be touching and not have extra room in the pan. Otherwise, the sauce will boil off. (If you use chicken breasts, reduce the cooking time to 25 minutes.)
In a small bowl, whisk together the mustard, syrup, vinegar, and pepper.
Place the chicken thighs in the pan and pour the sauce on top of it.
Bake uncovered for 40 minutes.
Remove the chicken from the oven and let it rest for 5 minutes. Then, transfer the thighs to a plate.
Pour the liquid from the baking pan into a small sauce pot and heat on medium high heat. Whisk in the 1 T of cornstarch to thicken the sauce. If it gets to thick, just add a little water.
To serve, top the chicken thighs with the sauce and sprinkle with the fresh rosemary.
Ingredients:
6 boneless skinless chicken thighs (you could easily substitute breasts)
1/2 cup Dijon mustard (don't substitute yellow)
1/4 cup pure maple syrup (don't substitute with pancake syrup, but I think you could use honey)
1 T rice vinegar
1/4 tsp. black pepper
1 Tbsp. cornstarch
2 tsp. fresh rosemary, chopped
Directions:
Preheat the oven to 450 degrees. Line a 2 quart baking dish with a double layer of heavy foil and spray with nonstick spray. You want the thighs to be touching and not have extra room in the pan. Otherwise, the sauce will boil off. (If you use chicken breasts, reduce the cooking time to 25 minutes.)
In a small bowl, whisk together the mustard, syrup, vinegar, and pepper.
Place the chicken thighs in the pan and pour the sauce on top of it.
Bake uncovered for 40 minutes.
Remove the chicken from the oven and let it rest for 5 minutes. Then, transfer the thighs to a plate.
Pour the liquid from the baking pan into a small sauce pot and heat on medium high heat. Whisk in the 1 T of cornstarch to thicken the sauce. If it gets to thick, just add a little water.
To serve, top the chicken thighs with the sauce and sprinkle with the fresh rosemary.
Posts
0 comments:
Post a Comment