Holy Yum Chicken

By Trix

Ingredients

• 1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
• 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
• 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
• 1 tbsp. rice wine vinegar
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 tbsp. cornstarch
• 2 tsp. fresh rosemary for garnish

Details

Servings 2
Adapted from tablefortwoblog.com

Preparation

Step 1

Preheat oven to 450 degrees. Line a 8×8″ 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.

Immediately after plating chicken, whisk in the 1 tbsp. 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 thickening after 1 tbsp., you can add a little more.

Note: If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)