Friday, March 23, 2012

Maple Dijon Chicken

I wanted to share last night's new dinner recipe with you.  It was a keeper.  It was a little something different from a flavor perspective, which was a welcome change.  I am not usually a mustard person, but I am trying to embrace it because it's lower in fat and calories than mayonnaise and other creams.  I don't think this is one of my top 3 fave dishes at the moment, but possibly top 5 and for sure top 10.  I hope you enjoy too! 

Maple Dijon Chicken

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 an 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 155ºF. 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!

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