There’s something to be said for short easy recipes. Something like, man, that’s tasty! And it was that easy to prepare? What?? That is exactly what today’s recipe on “Cookin’ With Kaye” was!
“Holy Yum Chicken” is the dish I made today. So good! I used boneless, skinless chicken thighs (they stay so moist!) from Cremer’s Grocery on Rhomberg. I also grabbed a bottle of “Big Timber” pure maple syrup while I was there. Jeff has an ample supply of the sweet goodness (seriously, you just want to take a slurp right out of the bottle!! I didn’t, but, wanted to!).
This recipe is so simple. You won’t believe how wonderful this smells. It will take over your house. Very limited ingredients in this recipe. Short and simple. And the thighs stay moist and tender. The sauce is something else! So, so good. Give it a try next time your thinking of making chicken. Some mashed potatoes, vegetables and side salad and you’ve got yourself one heck of meal! Enjoy!
Holy “Yum” Chicken
3-4lbs. boneless, skinless chicken thighs (rinsed and patted dry)
¾ cup Dijon mustard
1/3 cup pure maple syrup
1 ¼ tbsp. rice wine vinegar
½ tsp. salt
½ tsp. black pepper
1 ¼ tbsp. cornstarch
2 tsp. fresh rosemary (for garnish)
Preheat oven to 450-degrees. Line a 9 x 13-inch baking dish with aluminum foil. In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
Place the chicken thighs in the foil layered baking dish and pour the Dijon mixture on top of it. Turn the chicken to coat evenly. Place in the oven and bake, uncovered, for 20 minutes, remove from oven and turn chicken. Return to oven and cook an additional 20 minutes. Remove from oven and let chicken rest for 5 minutes, then transfer to a plate. Pour liquid into a small sauce pan. Add cornstarch to sauce pan and whisk. Cook over low heat until thickend.
Plate chicken and drizzle with sauce and serve.
