Maple Dijon Chicken Thighs
Ingredients
1 ½ pounds chicken thighs (bone-in or boneless)
½ cup Dijon mustard
¼ cup Mount Cabot Maple maple syrup
1 tablespoon apple cider vinegar or rice wine vinegar
Salt and pepper to taste
Fresh rosemary
200 ml. (6.8 oz) of Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended, Grade A, Amber Rich.
This elegant bottle makes a great housewarming surprise, stocking stuffer, or addition to a gift basket. Delicate, delicious, and fits nice near the whiskey in the home cocktail bar. Make it your own with a custom label for holidays, reunions, weddings, or client gifts.
500 ml. (16.9 oz.) of Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended, Grade A, Amber Rich.
Our most enjoyed, this classic glass jug with a precision pouring spout fits right in the fridge door and doesn’t make a mess. Easy to drizzle or deluge into whatever dish you’re concocting and stable on the table, this pint jug is a staple supply in our kitchen.
There’s nothing quite like maple syrup to dress up an easy weeknight meal. This wildly simple take on roasted chicken thighs is sure to make your last-ditch efforts come off as downright gourmet. The sharpness of the Dijon is well balanced by the natural sweetness of the maple, creating a a rich, tangy sauce that makes this chicken moist and memorable. The best part is there’s a good chance you have everything on hand to make this dish right this very minute!
1. Preheat oven to 450º. In a small bowl combine the mustard, maple syrup, and cider vinegar. Whisk until emulsified.
2. Place chicken thighs in a glass baking dish and season both sides with salt and pepper to taste. Drench the chicken with the maple-mustard mixture, turning to thoroughly coat each thigh.
3. Place the dish in a preheated oven and bake for about 40 minutes or until a meat thermometer reads 165. Baste chicken with excess sauce halfway through baking time. Let rest 5 minutes and sprinkle with fresh rosemary before serving.