9/2/13

Holy Yum Chicken Thighs

I was going to come up with a different name for this.  Holy Yum Chicken just wasn't doing it for me.  Why?  Because I don't say things like "holy yum this chicken is good!"   
However, in the effort of not spending energy on things that just don't matter, I decided to just go with it.  So here you go....holy yum chicken.  Or holy yum chicken!!! said with eyes wide and hands waving.  

You've probably seen this one on the Pinterest.  It's had lots of pins.  So many pins and tries that the original author of this recipe went back and added some disclaimers.  I'm glad she did....the rules were strict but they were helpful.  

Y'all know I love a rule.

And you also know that I don't love chicken.  I guess this is the root of my lack of love for the name of this recipe.

But these thighs, they were tasty.  The sauce was flavorful, the chicken was tender, the whole situation worked.  It was also quick to put together so those of you who are getting back into the swing of school things....this one is for you! 

Hope you enjoy! And hope you come up with a starch side that is less skanky than that piece of wheat bread.         
Holy Yum Chicken
adapted from Table for Two 

6 boneless, skinless chicken thighs
1/2 cup dijon mustard
1/4 cup pure maple syrup
1 tbl rice wine vinegar
1/4 tsp salt
1/4 tsp pepper
1 tbl cornstarch
2 tsp fresh rosemary

Preheat oven to 450.  Line an 8x8 pan with 2 layers of foil (seriously, do all of that).

In a small bowl, combine the mustard, syrup, vinegar, salt and pepper.  Place the chicken in the lined pan and pour the sauce over it.  Flip the chicken around to ensure that it's all covered.  Bake, uncovered, for 40 minutes.  

Remove from the oven and let sit for 5 minutes.  Remove the chicken, set aside.  Combine the remaining liquid in the pan with the cornstarch and combine until thick.  Pour sauce over the chicken, top with rosemary.  

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