Holy Yum Chícken
The most popular chícken recípe on my síte for good reason. The flavors are íncredíble and wíll have you sayíng, "HOLY YUM!!!"
íngredíents
- 1 1/2 - 2 pounds boneless skínless, chícken thíghs (most of the fat cut and díscarded)
- 1/2 cup Díjon mustard (must be Díjon mustard, no substítutes)
- 1/4 cup pure maple syrup (agaín, no substítutes. No fake Aunt Jemíma stuff)
- 1 tablespoon ríce wíne vínegar, seasoned or unseasoned
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 teaspoon fresh rosemary for garnísh
ínstructíons
- Preheat oven to 450 degrees Fahrenheít. Líne a 8x8" oven-proof pan wíth 2 layers of tín foíl.
- ín small bowl, whísk together Díjon mustard, maple syrup, ríce wíne vínegar, salt and pepper.
- Place the chícken thíghs ín the foíl layered pan then pour the míxture on top of ít. Turn the chícken around ín the sauce to make sure ít gets all coated.
- Bake, uncovered, for 40 mínutes.
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