via TableForTwo
I was sick and tired of making the same thing for dinner every night, so I came up with a plan to have something that required Chicken. I stumbled across this gem on Pinterest and all I can say is that I will definitely be making it again. The smells coming from my kitchen were wonderous and my husband loved it.
Surprisingly I had most of the ingredients required, except the Maple Syrup and Chicken. So it is also a very cheap recipe. Being a novice in the kitchen, I did require my husbands assistance with a few things, but all in all this was an incredibly easy recipe for any beginner and was delicious. I made the recipe almost to a 'T'. The only difference being that we didn't add any cornstarch at the end as we found it already very thick.
I also made some roasted potatoes with onion & garlic and included a SouthWestern Ranch Salad.
The meal was incredibly filling and exactly as the original blog boasted, I did want to do cartwheels in my living room after :) Just didn't have the space.
DISCLAIMER: I claim no ownership over this recipe, it is not mine and was borrowed from Table For Two
PREP TIME: 5 minutes
COOK TIME: 40 minutes
TOTAL TIME: 45 minutes
SERVES: 2-4
INGREDIENTS
1.5-2 pounds Boneless, skinless, chicken thighs
1/2 cup Dijon Mustard
1/4 cup pure Maple Syrup (use the real stuff)
1 tbsp. rice wine vinegar (rice vinegar is the same thing)
1/4 tsp salt
1/4 ground black pepper
1 tbsp. cornstarch (we didn't use this, but feel free to try)
2 tsp fresh rosemary for garnish (didn't use this either)
INSTRUCTIONS
1. Preheat oven to 450 degrees F. Line an 8x8 baking dish with 2 layers of foil
2. In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper\
3. 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 make sure it gets all coated.
4. Bake, uncovered, for 40 minutes
5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard liquid.
6. 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. if it's still not thickening after 1 tbsp., you can add a little more.
7. Sprinkle Rosemary on top before serving.
8. Service with rice or potatoes or vegetables.
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