Preheat oven to 450̊
Place in ovenproof baking dish:
1 ½ lbs boneless, skinless chicken thighs
salt and pepper thighs
Mix the following, then fully coat thighs:
½ c Dijon mustard
1/4 c maple syrup
1 Tbsp rice wine vinegar
Place chicken thighs into the oven, and let them bake for 40 minutes, or until a meat thermometer reads 165̊. Baste the tops of the chicken with sauce by turning them over halfway through cooking.
Let the chicken rest 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle with fresh (or dried) rosemary. Serve this savory goodness over rice. Penne pasta wasn’t quite right for this.
With cooking this dish on high, it makes a mess of the baking dish. I would spray Pam around the inside of the dish next time. But also next time, I will try this in the crockpot (Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours...should work equally as well when you don’t want to heat up the kitchen with the oven.).
Thanks to www.wittyinthecity.com
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