Tuesday, April 17, 2012

Maple Mustard Chicken Thighs

During my pregnancy the weird thing I'd crave was mustard.  I added it to all of my sandwiches, and had I known about this recipe I probably would have made it multiple times.  Maple + mustard + chicken thighs = winner!  

Thanks to Ellie Krieger for trying to keep it healthy!  I left the chicken skins on because I was pressed for time but I didn't get any complaints.  No fancy French mustard, either, so I just went with a double-dose of dijon.  I was surprised that I got to use my marjoram!



Preheat oven to 375 degrees F.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

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