Maple & Mustard Glazed Chicken Thighs

Wednesday 22 October 2014

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One of the things I like most about chicken is that it's a beautiful canvas for just about anything you put with it, lending itself to all sorts of flavor combinations.  One of my favourites is this maple and mustard glaze, which melds with the chicken juices to create a sauce that is finger licking/lip smacking delicious!

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This is such an easy dish to throw together.  You simply season the chicken with some herbs, salt and pepper and place them in a foil lined baking dish.  Then you whisk together the sauce ingredients and pour them over and  bake in a fairly hot oven.   Don't skip lining the ish with foil.  You will regret it if you do as the maple syrup kind of causes the sauce to bake on in the corners of the dish, and the foil makes for a much easier clean up.

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Maple Syrup and Dijon mustard . . .  so delicious especially when combined with the juices released from the chicken as it bakes.  You could opt to use skin on pieces, but I always just use the skinless.  I'd be removing the skin to eat it if I used skin on . . . and by using skinless it means we don't lose any of those fabulous flavours . . .

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and trust me when I say you won't want to miss out on any of those . . .  a bit of heat from the Dijon and sticky smoky sweetness from the maple syrup  . . .  herby goodness from the herbs.  I just use dried herbs.  This is a recipe where it won't matter in the least to use them.

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Succulent.   Finger licking.   Lip Smacking.   Deliciously moreish.   Try it.  I guarantee it's a dish you will all adore.

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*Maple & Mustard Glazed Chicken Thighs*
Serves 4

Delicious chicken dish which is as simple to make as throwing the sauce ingredients together, pouring them over the chicken and baking them in the oven.  Easy peasy lemon squeasy!  

1 1/2 pound boneless skinless chicken thighs
125g of good Dijon mustard (1/2 cup)
60ml of Maple syrup (1/4 cup)
1 TBS Rice wine vinegar
1/4 tsp each, thyme leaves, crumbled sage leaves, parsley flakes, rosemary
salt and black pepper to taste    

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Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking tin large enough to hold the chicken thighs unfolded in one layer with aluminium foil.  Don't skip this as you will regret it.  

Lay the chicken thighs in the pan.   Season with salt and black pepper and sprinkle all of the herbs over top.  

Whisk together the mustard, maple syrup and vinegar.  Pour this over top of the thighs, lifting them to allow the sauce to also pour underneath.    

Roast for 25 minutes.  Baste with the pan juices.   Roast another 10 minutes.   Baste again.  Roast for another 10 to 15 minutes, or until the chicken is cooked through and glazed.  

Serve the cooked chicken thighs hot with some of the pan juices spooned over top.  There won't be a lot at that point, but what there is, is delicious!


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