Holy Yum Chicken
Description
This chicken is called Holy Yum for a reason! It's not only yummy, but easy to make too. Beginner cooks as well as experienced cooks will love how it turns out and how quick it is to prepare. Serve with your favorite sides.
Ingredients
1 1/2 - 2 lb. boneless, skinless chicken thighs (most fat cut off and discarded)
1/2 c. Dijon mustard (no substitutes)
1/4 c. pure maple syrup (no substitutes or pancake syrup)
1 T. rice wine vinegar, seasoned or unseasoned*
1/4 t. salt
1/4 t. black pepper
1 T. cornstarch
2 t. fresh rosemary, for garnish
Directions
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Preheat oven to 450 degrees. Line an 8 x 8 inch oven-proof baking pan with 2 layers of aluminum foil.
In a small bowl, whisk together mustard, syrup, vinegar, salt and pepper.
Place chicken in the prepared pan; pour mixture on top; turn chicken around in the sauce to coat it.
Bake, uncovered, for 40 minutes.
Remove from oven; let chicken sit for 5 minutes; transfer to a platter. Do NOT discard the liquid.
Immediately after plating chicken, whisk in 1 T. cornstarch into the hot liquid in the pan to make a nice, thick sauce to drizzle over the chicken. If it's still not thickening after 1 T, whisk in a little more cornstarch.
Serve, garnished with fresh rosemary on top.
4 servings.
*For a more tangy sauce, add 2 T. rice wine vinegar instead of just 1 T.