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Ingredients
1 1/2 - 2 Pounds chicken thighs, boneless, skinless, most fat removed
1/2 Cup Dijon mustard (must be Dijon mustard, no substitutes)
1/4 Cup pure maple syrup
1 Tablespoon rice wine vinegar, seasoned or unseasoned
1/4 Teaspoon salt
1/4 Teaspoon ground black pepper
1 Tablespoon cornstarch
2 Teaspoon fresh rosemary for garnish
Instructions
Preheat oven to 450�F. Line an 8" x 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 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 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 thickened add a little more cornstarch.
Sprinkle rosemary on top before serving.