Saturday, May 18, 2013

Mustard Maple Chicken

This dish turned out so packed with flavor and was so easy to make, that I'm sure it will be on the menu again and again.  I will warn you though if you don't like mustard, you won't like this dish.  The dish starts with boneless, skinless chicken thighs that are covered with a mixture of mustard, maple syrup, vinegar and salt and pepper.  The pan then went into a hot oven for 40 minutes and when done cooking the liquids left in the pan were turned into a sauce.  While eating Gerry kept saying this dish is so good it needs a rating higher than 5 forks, which is the highest we do.  If you like mustard, you need to try this dish.  I served these with a stir fry of carrots, onions, red peppers and snow peas.






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

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