Rosemary and Mustard Chicken Thighs

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I am not a big fan of chicken or should I say I am not a big fan of chicken breast. I find chicken breast to be bland and uninspiring. Another reason I really don’t care for chicken is because it just doesn’t taste like it used to. Unfortunately, American agriculture has ruined chicken. But this is another discussion I really don’t want to get into now. All I will say in this limited space is chickens need to be free to run. A happy chicken is a tasty chicken.

This recipe utilizes boneless, skinless chicken thighs which on today’s chicken have much more flavor than the breast. It is also a simple recipe that comes together quickly. In just a little over an hour you can have a flavorful dinner on the table.

Here is what I did:

Rosemary and Mustard Chicken Thighs

Ingredients

1½ – 2 pounds boneless, skinless chicken thighs (The happier the chicken the better.)
½ cup Dijon mustard (Do not use anything except Dijon, not even country style Dijon.)
¼ cup 100% pure maple syrup (No pancake syrup. 100% pure maple syrup only.)
2 tablespoon champagne wine vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon cornstarch
Leaves from one small sprig fresh rosemary for garnish

Directions

Preheat oven to 450 degrees Fahrenheit.

In small bowl, whisk together Dijon mustard, maple syrup, champagne wine vinegar, salt and pepper.

Place the chicken thighs in an 8 x 8 inch baking dish. They will overlap some. Then pour the mixture on top of the thighs. Move the chicken around in the sauce to make sure all the thighs get coated.

Bake, uncovered, for 40 minutes.

Remove the chicken from the oven and transfer thighs to serving platter making sure to keep as much of the mustard sauce as possible in the baking dish.

Immediately after removing chicken thighs, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You may need to add another teaspoon or so of cornstarch if the sauce is not thickening, though be patient. Stir in rosemary. Drizzle over chicken after sauce thickens.

Serve with rice or pan fried potatoes.

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