I found this recipe online and decided to try it. I'm on a quest lately to find new recipes. Scott, Shayna and I liked it. Forrest loved it enough that it might be his next birthday dinner selection. Allara (who does not eat chicken) ate a whole piece. It's very flavorful and very good, but an interesting mix (for us anyway). We aren't used to fresh rosemary with a honey mustard type sauce. I will definitely make it again.
I doubled it based on the serving numbers the recipe listed but shouldn't have. Most people in my family only ate 1 piece of chicken, not two. One recipe would have been perfect for us.
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 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!
Recipe adapted from “The I <3 Trader Joe’s
Cookbook” by Cherie Mercer Twoky.
Shopping list:
Chicken thighs- 1.5 pounds
Dijon mustard- 1/2 cup
Maple syrup- 1/4 cup
Rice wine vinegar- 1 tablespoon
Fresh rosemary
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