Tuesday, January 27, 2015

Make this Tonight: Chicken Thighs w/ Mustard Maple Glaze & Roasted Carrots


Make this tonight (I know I'm so bossy).

You might be stuck in the house with the "big blizzard of the century" (btw we only got 6" total), so what else are you doing, besides shoveling???

This is by far the easiest dinner on the planet, and very tasty.

I made these delicious maple vinegar roasted chicken thighs, and yes, I made them this time without the skin and bones (I know, shocking, since I am a big fan of crispy skin).

If you want to make them with boneless chicken breasts, here is the recipe (but the thighs are better, much moister!).

and while you're at it, make my roasted carrots using the same glaze, and some chopped pistachio nuts on top.


Roasted Chicken Thighs w/ Maple Vinegar Sauce: (adapted from A Feast for the Eyes)

8-10 chicken thighs, boneless or not, skinless or not
1/3 cup of French grainy mustard (you can also use Dijon mustard)
1/4 cup of maple syrup
1 1/2 tbsp of apple cider vinegar
1 tbsp chopped fresh rosemary
kosher salt & pepper

Line a baking pan with aluminum foil and place the chicken thighs in the pan.
Sprinkle w/ kosher salt & pepper.

Mix the mustard, maple syrup, vinegar and rosemary in a jar and shake.

Spoon some of the dressing over the chicken thighs to coat (reserving some of the dressing for the carrots).
Roast in a 425F oven for 30-40 minutes until chicken is browned on top.


Roasted Carrots:

Try and fine nice organic whole thin carrots. I don't even bother to peel my carrots, because they are so nice and clean.

Lay the carrots on a baking sheet and drizzle w/ olive oil and kosher salt.

Roast in the same oven with the chicken for the same amount of time, turning one time to brown on all sides.

When the carrots are done, use the reserved maple vinegar dressing and pour over the hot carrots on a platter.

Sprinkle w/ chopped pistachio nuts and some fresh chopped cilantro.

I also used some watermelon radishes, but I don't expect you to have them!


This is a delicious weeknight dinner.

Enjoy.

8 comments:

Katie C. said...

Well I made some roasted parsnips, carrots and a few rusty dusty mushrooms thrown in to use them up last night. Does that count? With leftover slow cooker chicken masala and rice.

I'm going to have to try the vinegar with roasted chicken. The combination sounds good! Especially with mustard.

Katie C. said...

Oh, I meant to ask how much snow you got? We got about three inches on top of ice here in northern Virginia. The roads are very slick.

Stacey Snacks said...

Katie,
We have about 6", not bad.....and certainly not the 2 feet that they predicted! But it is still coming down at 9:30 am, so it ain't over yet!

Is it spring yet?????

Anonymous said...

I'm gonna make this glaze for tonight's pork chops - w/regular Dijon & xmas basket gift genuine maple syrup from Vermont. Have never 'gotten' the grainy mustard thing - but I don't like nonpareils candies neither! Amazing how your watermelon radishes are holding up. How many do you have left?

Stacey Snacks said...

Anon,
I like the pork chops idea with this glaze......

I harvested the radishes on November 23, and they have lasted wrapped in damp paper towels tight, in a ziploc for 2 months.

I only have ONE LEFT, so am using it sparingly (if you notice, I used only 2 slices and cut them into triangles). I hate to see them go.

PS I am addicted to L'Ancienne moutarde (especially the real stuff from Maille in Paris). It is my favorite mustard and good in so many things. Try it.

Stacey Snacks said...

PS Moutarde L'Ancienne = Country Style Grainy Mustard. FYI

Anonymous said...

I made this last night with the carrots. It was sooo good. I NEVER eat the chicken skin but it was delicious and crispy.

Debby Foodiewife said...

Thanks for the shout, Stacey. The carrots are definitely going to be what I'm making next. They look great!