Yummy Yum Chicken Thighs

Here's what you need to make this stupidly easy, yet really delicious recipe ... 

2-3 lbs chicken thighs, boneless/skinless thighs
1/2 cup of dijon mustard (next time I will use a little under 1/2 cup)
1/4 cup maple syrup (the real deal) (next time I will use a little more than 1/4 cup)
1 tbs rice wine vinegar
1/4 tsp salt
1/4 tsp black pepper
1 tbs cornstarch (or use arrow root)
2 tsp fresh rosemary

So, she's pretty damn specific on her recipe ... I'm guessing some people commented this and that and heck, you can follow a recipe 100% and still not get the same exact results each and every time (a pet peeve that Hubby has with me) ... so, cook like me, go with the flow of things and think HAPPY thoughts!

Preheat the oven to 450. Yes. Piping HOT.

Line your 8x8 pan with TWO layers of foil. TWO. As I only have the super duper heavy duty Reynolds foil, I used ONE layer. I suppose if you are using thin stuff, two layers would be necessary.

In a small bowl, mix up the mustard, syrup, vinegar, salt and pepper. Toss your chicken in the pan, and pour the sauce over the top.  Flip the chicken and give them little 'wiggles' to make the sauce all settle in the crevices.

Bake, uncovered for 40 minutes. Might as well crank the ac up too as the kitchen is going to get a tad warm!

Remove from oven and let sit for 5 minutes or so. Pull the chicken out and set somewhere to keep warm for a few more minutes.

Make sure the liquid is still HOT. Whisk in the cornstarch. If the liquid is not hot enough you do know what will happen right? Unhappy, lumpy gravy instead of a nice, smooth gravy :-) ... so make sure it's hot! If it's not thick enough for you, sprinkle a little more and whisk it in.

Pour the sauce over the chicken, garnish with some rosemary and serve along side your favorite veggies ... in this case, we did roasted broccoli and cauliflower ... no lie .... I'm trying to get this tree stuff down.

Enjoy!