Prep Time : 5 mins
Cook Time : 40 mins
Total Time : 45 mins
The name ‘holy yum bird’ says it all! It’s one of the great chook recipes you will ever have. The mixture of maple syrup and dijon mustard may also sound CRAZY to you but I assure you, it's miles in reality out of the ordinary!
Ingredients
- 1 half - 2 pounds boneless skinless, chicken thighs (most of the fats reduce and discarded)
- half of cup Dijon mustard (must be Dijon mustard, no substitutes)
- 1/four cup natural maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
- 1 tablespoon rice wine vinegar, pro or unseasoned
- 1/4 teaspoon salt
- 1/four teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 teaspoon sparkling rosemary for garnish
Instructions
- Preheat oven to 450 tiers Fahrenheit. Line a 8x8" oven-evidence pan with 2 layers of tin foil.
- In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
- Place the bird thighs inside the foil layered pan then pour the mixture on pinnacle of it. Turn the bird round inside the sauce to make certain it receives all covered.
- Bake, uncovered, for 40 mins.
- Remove from oven and permit bird take a seat for 5 minutes then switch to a plate. Do NOT discard the liquid.
- Immediately after plating fowl, whisk within the 1 tbsp. Of cornstarch into the liquid in the pan. You'll create a pleasant, thick sauce to drizzle over your fowl. You need to do cornstarch blending without delay because the liquid desires to be hot in order for it to thicken nicely. If it is still no longer thickening after 1 tbsp., you could add a touch more.
- Sprinkle rosemary on pinnacle earlier than serving.