Saturday, April 21, 2012

Maple Mustard Chicken

A couple of weeks ago my daughter had her Girl Scout Daisy Investiture Ceremony.  My husband came home from work early to attend and we were out by 4:45.  I debated about whether to go out for dinner, but since we're trying to be money conscious, and we had the time, we ended up cooking dinner.  These were super easy to prepare.  While they cook for some time it game my husband time to get the kids showered and I was able to prepare the roasted potatoes that we served with, and get the dishes done.  Plus, the kids had some extra play time with daddy which is always a plus around here!  

Maple Mustard Chicken
recipe found at The Cutting Edge of Ordinary

1 ½ pounds chicken thighs
1/2 cup Dijon mustard
¼ cup maple syrup
1 tablespoon rice wine vinegar (or cider)

Preheat oven to 450 degrees F. Mix the mustard, syrup, and rice wine vinegar in a bowl.

Put a 1.5 pound package of chicken thighs into an oven-proof baking dish. Salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Bake for 40 minutes or until a meat thermometer reads 155ºF. (I just knew by looking at mine that they were done, but you can use a thermometer). Baste the tops of the chicken with more sauce half way through.

Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top.
Family Rating: 1 1/2 thumbs up.

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