This is a repost but I’m adding it to my list of things to make in November so I’m sharing again! I’m also going to try and get some better pics!
I had this recipe pinned forever and finally gave it a try a few years ago. Yes, YEARS ago … almost 4 years to be exact. I’ve been pinning and blogging that long!
Being that I’m pulling out some good chicken recipes for the month of February, I felt that I needed to put this out again and yes, I am making it too!
And I followed the recipe pretty darn close … and realized, when I was about to bake it, it’s a LOT like my Sweet Mustard Chicken recipe … but that’s ok … any recipe that works out well is always a GOOD thing 🙂
So here’s what I did …
2-3 lbs chicken thighs, boneless/skinless thighs (I’ve been stocking up on these WHENEVER I see them marked down at Walmart and freeze them as soon as I get home)
a little less than 1/2 cup of dijon mustard
a little less than 1/4 cup maple syrup (the real deal)
1 tbs rice wine vinegar
1/4 tsp salt
1/4 tsp black pepper
1 tbs cornstarch (arrowroot if Whole30/Paleo)
2 tsp fresh rosemary
So, she’s pretty damn specific on her recipe … I’m guessing some people commented this and that and heck, you can follow a recipe 100% and still not get the same exact results each and every time (a pet peeve that Hubby has with me) … so, cook like me, go with the flow of things and think HAPPY thoughts!
Preheat the oven to 450. Yes. Piping HOT.
Line your 8×8 pan with TWO layers of foil. TWO. As I only have the super duper heavy duty Reynolds foil, I used ONE layer. I suppose if you are using thin stuff, two layers would be necessary.
In a small bowl, mix up the mustard, syrup, vinegar, salt and pepper. Toss your chicken in the pan, and pour the sauce over the top. Flip the chicken and give them little ‘wiggles’ to make the sauce all settle in the crevices.
Bake, uncovered for 40 minutes. Might as well crank the ac up too as the kitchen is going to get a tad warm!
Remove from oven and let sit for 5 minutes or so. Pull the chicken out and set somewhere to keep warm for a few more minutes.
Make sure the liquid is still HOT. Whisk in the cornstarch (arrowroot). If the liquid is not hot enough you do know what will happen right? Unhappy, lumpy gravy instead of a nice, smooth gravy 🙂 … so make sure it’s hot! If it’s not thick enough for you, sprinkle a little more and whisk it in.
Pour the sauce over the chicken, garnish with some rosemary and serve along side your favorite veggies … in this case, we did roasted broccoli and cauliflower … no lie …. I’m trying to get this tree stuff down.
Enjoy … make sure you check out Table for Two … she’s got some great recipes over there!
19 thoughts on “Yum Yum Chicken Thighs”
Your Yum Yum Chicken Thighs sound delicious – love the contrasting flavours in the sauce. Thank you for sharing it with the Hearth and Soul hop.
I just saw your yummy looking link over at What’s Cooking With Ruthie Link Party and thought I'd stop by and check out your recipe 🙂 I'd love for you to link up with me at The Weekend re-Treat on The Best Blog Recipes going on right now! We're also having a GIVEAWAY this weekend and I'd love for you to enter to win while you were there!Hope to see you there, Shauna http://thebestblogrecipes.com/
That looks great! I don't make as much meat for my family now that I am not eating as much of it myself. But this would be a fun treat for them. Thanks for linking it to Food on Fridays!
Oh my I can taste this reading the recipe… looks outrageous good. Thanks for sharing your chicken with us on foodie friday.
This looks so good- and pretty easy to make too! Thanks for the recipe:)
Looks yummy and simple, love that the chicken bakes right in the sauce.
Thank you for sharing at Tuesday Trivia. This does look yum yum. Check back for Friday's Features.Wanda Ann @ Memories by the Mile
How can I pass up a recipe with \”yum yum\” in the title? Love the shot of the browned chicken before the sauce. Definitely yum yum.Thank you for linking!
Oh, what an interesting recipe! I'm intrigued by the combination of dijon and syrup! I followed you here from the Chef in Training link party, by the way! Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here's the link: http://anyonitanibbles.blogspot.co.uk/2013/05/tasty-tuesdays-11-10-incredible-comfort-food-recipes.html
Congratulations!Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.Come Back Soon!Miz Helen
I love to try a new and different recipe…..Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again! Cheers,Kathy Shea MorminoThe Chicken Chickhttp://www.The-Chicken-Chick.com
Sounds great for a quick dinner… Thank you so much for coming to share at Super Saturday Show & Tell! I'd love to have you come and share again today http://www.whatscookingwithruthie.com Have a great weekend! xoxo~ Ruthie
Looks amazing, I bet its oh so tasty :)Thanks for linking up to Creative Mondays last week, featuring you this week 🙂
This would definitely get a thumbs up at our house. Thanks for sharing.p
These look super good! 450 for 40 minutes is HIGH. I can see my spouse really liking these, though.
Holy moly, I don't think you can go wrong with dijon and maple syrup! These sound great, thanks so much for sharing it on Waste Not Want Not Wednesday, I've pinned it 🙂
What an amazing sauce! Your chicken wings definitely sound VERY yummy! Pinning to try as soon as I can! Thank you for sharing this delicious recipe with us at the Hearth and Soul hop.
this looks totally delicious! Thanks for sharing on the What's for Dinner link up!
OMG, these look delicious. I'm thinking of pairing them with mashed potatoes, salad with crusty bread, lol. Thanks for sharing on Sunday's Best linkup.