For the last two years Ive had a small addiction to Pinterest. Much like 99.9% of America’s women. My boards get blown up with all these idea’s for the 100’s of parties I would like to throw (even though in reality I probably will only get accomplish a couple if that), There are boards filled with books I would like to read, with idea’s of organizing every last corner of my kitchen and house ,there’s a board for all the shoes and pieces of clothing I would like to wear, inspirational sayings the list can go on and on.
However I must admit that out of the thousands of “pins” I have on my board the one pin that proves to have been put to good use the most , comes in the form of the recipe:
- Man Pleasing Chicken
This recipe is beyond simple and delicious. It could easily be called the “Man, Woman, Child and Dog Pleasing Chicken”. I have no idea who the original genius was that created this recipe. However I did hear somewhere through the grapevine that it was featured in the “Fearless Flyer” a newsletter that Trader Joe’s publishes that has yummy little recipes which feature ingredients that can be found in their grocery store. I have never made a chicken dish that is this easy to put together and in the end delivers such a huge payoff of flavor. So give it a try – the response will be amazing. Bravo to Man Pleasing Chicken!!!!!!!
- Chicken thighs- 1 package (Boneless Skinless)
- ½ cup- Dijon mustard
- ¼ cup -Maple syrup-
- 1 Tbsp -Rice/rice wine vinegar
- ¼ Fresh rosemary (diced)
- Salt and pepper
- Preheat your oven to 450ºF. Then, mix together ½ cup of dijon mustard, ¼ cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.
- Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
- Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices.
- Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. This makes it look extra pretty and add's some extra aromatic flavors to the chicken.
- Enjoy the Magic!!!