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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Holy Yum Chicken Recipe

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This recipe for Holy Yum Chicken is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 - 2 lbs. boneless, skinless chicken thighs (discard most of the fat)
1/2 c. Dijon mustard (no substitutions)
1/4 c. pure maple syrup (no substitutions)
1 T. rice wine vinegar
1/4 t. salt
1/4 t. pepper
1 T. cornstarch
2 t. fresh rosemary
Directions:
Directions:
Preheat oven to 450º. Line a 8x8 oven-proof pan with 2 layers of foil. In a small bowl, whisk together Dijon mustard, syrup, vinegar, salt and pepper. Place chicken in the pan then pur the mixture on top of it. Turn the chicken in the sauce to make sure you coat all of it. Bake uncovered for 40 minutes. Remove from and oven and let chicken sit for 5 minutes then transfer onto a plate. DO NOT discard the liquid. Immediately after plating chicken, whisk the cornstarch into the hot liquid in the pan to create a nice, thick sauce. Drizzle the sauce over the chicken and the sprinkle with rosemary before serving. Serve with rice or potatoes and vegetables.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
If you like things more tangy, add 2 T. rice wine vinegar.

 

 

 

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