Mustard Maple Glazed Chicken Thighs - a new George Fam Fave

We love chicken thighs. Skin-on, bone-in chicken thighs. We have a bunch of go-to recipes with thighs - Beer and BBQ, Asian Marinade, Lemon and Garlic and many more.

Until I found this gem on Pinterest awhile back we made all of them on a regular rotation. Now this is the only recipe we make. I've adjusted the recipe a bit after testing it and here it is.

Ingredients:

• EVOO (about 1 Tablespoon)
• 4 skin-on, bone-in chicken thighs
• Salt and Pepper

• 1/3 cup chicken broth
• 1/3 cup maple syrup
• 1 tsp thyme
• 2 garlic cloves, minced

• 1 TBS + 1 tsp cider vinegar
• 1 TBS + 1 tsp stone ground mustard

Step One:
Preheat oven to 400

Heat oven-proof large skillet on medium-high heat, add about a tablespoon of EVOO.

Season the chicken well with salt and pepper.

Step Two:
Add chicken to pan skin side down and cook 4-5 minutes. You'll know it's time to turn when the skin releases from the pan and it is golden brown (brown is flavor!). Cook another 4 on the other side.

Remove the chicken and set aside.

Step Three:
Add broth, syrup, thyme and garlic to the pan and bring to a boil. Scrape the bits off the bottom of the pan while you stir. Cook, stirring and scraping the pan, for about 2 minutes.

Add the vinegar and mustard and stir thoroughly. Cook for about a minute.

Step Four:

Add the chicken with any accumulated juices and spoon the sauce over the chicken. Put in the oven and bake it for about 20 minutes or until the chicken reaches 165 degrees. Thermometers are your friend when cooking chicken. If you don't have a good thermometer - ThermoWorks makes a great $30 instant read thermometer called ThermoPop. It comes in some really fun colors. Ours is red.

Sauce is ready

when a spatula pulled

through leaves a trail.

Step Five:
Remove the chicken and heat the sauce over medium heat for 2-4 minutes or until the sauce thickens. You'll know when you pull a spoon through and it leaves a trail.

Serve with sauce poured over the chicken and some extra thyme sprinkled on top. We serve it with brown rice and broccoli, asparagus or green beans.

Bon Appetit!

Work during this quarantine

wears Fenway out!