Originally posted April 07, 2013

mustard baked chicken

I've been so into mustard lately, and this recipe delivered. The sauce kept the chicken from drying out and wasn't too overwhelming, although you'll have to like mustard if you want to like this dish. Obviously.

Ingredients

4 boneless skinless chicken thighs
1/2 cup dijon mustard
1/4 cup real maple syrup
1 tbsp rice vinegar
3 cloves garlic, minced
1/2 tsp kosher salt
1/2 tsp black pepper
1 tbsp fresh thyme or rosemary
1 tbsp corn starch

4 servings

Directions

Preheat oven to 450º.

Whisk together the mustard, syrup, vinegar, garlic, salt, and pepper.

Dredge the chicken in the sauce. Coat well, and then place them in a baking dish. Spread any leftover sauce on top. Sprinkle with fresh herbs.

Bake for 40 minutes.

Transfer chicken to a serving dish. Add cornstarch to the pan drippings and whisk them together. Drizzle the thickened sauce on top of the plated chicken.

Serve.

1 hour