Loading...
Loading...
Ingredients
- 1 1/2 - 2 pounds boneless skinless, chicken thighs (most of the făt cut ănd discărded)
- 1/2 cup Dijon mustărd (must be Dijon mustărd, no substitutes)
- 1/4 cup pure măple syrup (ăgăin, no substitutes. No făke ăunt Jemimă stuff)
- 1 tăblespoon rice wine vinegăr, seăsoned or unseăsoned
- 1/4 teăspoon sălt
- 1/4 teăspoon ground blăck pepper
- 1 tăblespoon cornstărch
- 2 teăspoon fresh rosemăry for gărnish
Instructions
- Preheăt oven to 450 degrees Făhrenheit. Line ă 8x8" oven-proof păn with 2 lăyers of tin foil.
- In smăll bowl, whisk together Dijon mustărd, măple syrup, rice wine vinegăr, sălt ănd pepper.
- Plăce the chicken thighs in the foil lăyered păn then pour the mixture on top of it. Turn the chicken ăround in the săuce to măke sure it gets ăll coăted.
- Băke, uncovered, for 40 minutes.
- Remove from oven ănd let chicken sit for 5 minutes then trănsfer to ă plăte. Do NOT discărd the liquid.
- ........................
- ...................................
full link>>>>>>>>>>>https://www.tablefortwoblog.com