Saturday, May 22, 2010

Maple-Mustard Chicken Thighs

This recipe comes from Ellie Krieger from a Food Network show.

4 large bone-in chicken thighs, skins removed
2 Tablespoons grainy French mustard
2 Tablespoons dijon mustard
1 clove minced garlic (I smashed mine using the back of my knife with a little salt)
1/2 teaspoon dried marjoram
2 Tablespoons maple syrup
Preheat oven to 375 degrees
Rince chicken and pat dry. Combine mustard, garlic, marjoram, and maple syrup in a small bowl. Arrange chicken in a glass baking dish. Spread about 1 1/2 Tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust". Bake for 45-50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

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