Delicious and easy! We served this over a bed of rice, last night. It was the perfect balance of sweet and tangy. I may have over thickened the sauce a bit, but that’s what I get for throwing a little extra cornstarch in at the end instead of paying attention to the directions. I did double the rice vinegar from the original recipe too, as was mentioned in the comments, to add a little extra tang. It couldn’t have been better! I definitely see this being added to our regular rotation of easy weeknight meals.
Holy Yum Chicken
via table for two
1 1/2 – 2 pounds boneless, skinless, chicken thighs
1/2 cup Dijon mustard
1/4 cup pure maple syrup
2 tbsp rice wine vinegar
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp cornstarch
2 tsp fresh rosemary for garnish
Preheat oven to 450 degrees. Line a 8×8″ oven-proof pan with 2 layers of tin foil.
In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to coat it completely. 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 tbsp. 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.
Sprinkle rosemary on top before serving.
image via my iphone