Maple Mustard Chicken
Makes 2-3 servings
1 1/2 - 2 pounds boneless, skinless chicken thighs (most of the fat cut and discarded)
1/2 cup Dijon mustard (must be Dijon, no substitutes)
1/4 cup pure maple syrup
1 tablespoon rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
2 teaspoons fresh rosemary for garnish
Preheat oven to 450 degrees. Line a 8x8" oven-proof pan with 2 layers of aluminum foil.
In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
Place the chicken thighs in the foil lined pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
Bake uncovered for 40 minutes.
Remove from oven and let chicken sit for 5 minutes, then transfer to a plate. DO NOT discard the liquid.
Immediately after plating chicken, whisk in the 1 tablespoon of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tablespoon, you can add a little more.
Sprinkle rosemary on top before serving.
From Table for Two