Saturday, June 16, 2012

Man Pleasing Chicken

Man Pleasing Chicken
 In honor of Father's Day why not serve this to your favorite father! I think he would be very pleased!
 Although I think this recipe should be called 'Man and Woman Pleasing Chicken' because I was VERY pleased also!

 I found the recipe here. It consists of boneless skinless chicken thighs, Dijon mustard, maple syrup, rice wine vinegar and rosemary. I omitted the rosemary because I'm not a fan of that spice. This chicken was so tender, sweet and savory!  I'll have to double the recipe next time because everyone was scraping their dishes clean! I served it over white rice as you can see in my photo above.

Oh, and one other thing...please line your baking pan with foil, as suggested in the recipe directions, because this was a killer to clean. Yes, I forgot to line my baking dish and paid the price! The sugar in the maple syrup was almost impossible to clean off the baking pan. The picture in the recipe link shows the blackened glass baking dish. So the author of that post must not have followed her own directions or she may have learned that lesson after making the recipe. But it was all worth it because we truly enjoyed this chicken!
Man Pleasing Chicken
Man Pleasing Chicken
INGREDIENTS:
6 boneless skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup Maple syrup
1 Tbls. rice wine vinegar
Salt and pepper to season chicken thighs
Fresh rosemary - I omitted this
2 cups of cooked white rice to serve with chicken.

DIRECTIONS:
Preheat oven to 450 degrees F.
Line a large baking dish with tin foil - This is a must for easy clean-up!
In a small bowl, whisk together the Dijon mustard, maple syrup and rice wine vinegar.
Season the chicken thighs with a light sprinkling of salt and pepper and
place them in the foil lined baking dish.
Pour the mustard mixture over the chicken thighs, turning them to coat.
Bake for 40 minutes.
Baste one time after 20 minutes.
When done baking, remove from oven and top chicken with light sprinkling of fresh chopped rosemary if desired.
Serve over cooked white rice and spoon the pan juices over top.
Serves 4

Recipe from Witty in the City
 






6 comments:

  1. This sounds so good Lillian!!

    ReplyDelete
  2. Interesting recipe, great pictures, very tasty, I like your blog has many variations and is of high quality. I invite you to visit my blog of Valencia, with traditional recipes Valencia.

      http://valenciagastronomic.blogspot.com.es

    Also, if you like the cuisine of Valencia, you can place the HTML code on your blog you'll find my website and get access to my new weekly, you will see that cool.

    ReplyDelete
    Replies
    1. Thank you so much David! You made my day! =D

      Your website is very nicely done also! Great recipes and very interesting facts and info!

      Thank you for stopping by and commenting!

      Delete
  3. Can you sub chicken breast for the thighs?

    ReplyDelete
    Replies
    1. I can't see why you couldn't...but I would use bone-in breasts for more flavor and moisture. Please let me know how it works out for you. Thank you =D

      Delete

Your kind comments are always welcome, so please leave one...Thank you!

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