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Tuesday, February 3, 2015

Holy Yum Chicken

Last Tuesday I was sitting in the hospital ICU with my dad.  I wasn't able to post a Tuesday recipe.  I can't believe it is Tuesday again.  I am so busy with oxygen, nebulizers and doctor appointments, I had no idea what I was going to post today.  Then my daughter emailed me a recipe she tried.  She said it was delicious.  I have not tried this recipe myself, but I will take her word for it.  She got it on Pinterest from a blog called Table for Two.  I see the source is actually the I Love Trader Joe's cookbook.  She didn't take a picture of her own creation, this picture came from the blog.  I can't wait to try it myself.  I am sure it is good.   My daughter is an excellent cook.



Holy Yum Chicken
  • 1 1/2 pound(s) Skinless, boneless chicken thighs Fat discarded
  • 1/2 cup(s) dijon mustard
  • 1/4 cup(s) Pure maple syrup
  • 1 tablespoon(s) Rice wine vinegar
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) ground black pepper
  • 1 tablespoon(s) cornstarch
  • 2 teaspoon(s) Rosemary Garnish

  1. Preheat oven to 450 degrees. Line a 8×8″ oven-proof pan with 2 layers of tin foil.
  2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
  4. Bake, uncovered, for 40 minutes.
  5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.
  7. Sprinkle rosemary on top before serving.
  8. Serve with rice or potatoes or vegetables.