Wednesday, April 24, 2013


I JUST made this one for lunch today! It is freakin FANTASTIC!!!! I used chicken breasts instead to cut down on the amount of fat in the dish. I also used spicy brown mustard instead of Dijon. I only had dried rosemary leaves, but I do think fresh would be better. Also, I didn't have rice vinegar, so I used apple cider vinegar instead. Even with all these substitutes... it turned out PHENOMENAL!!
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To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.

Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!!

Shopping list:

Chicken thighs- 1 package
Dijon mustard- 1/2 cup
Maple syrup- 1/4 cup (choose lite syrup for less calories)
Rice/rice wine vinegar- 1 tablespoon
Fresh rosemary
Salt and pepper