We all have pantry items we need to get rid of but can’t seem to use. Unless you’re carb-loading intentionally, you probably aren’t making pancakes and waffles as often as you once did. So here’s a simple and flavorful way to make the use of that leftover maple syrup!
Chicken thighs (boneless, skinless, free-range and hormone-free), 6
Dijon mustard, 1 1/2 cups
Parsley, dried and chopped, 1/2 cup
Extra virgin olive oil, 1 1/2 tsp
Maple syrup, organic, 1 cup
Rice vinegar, 4 Tbsp.
Seasoned salt (to taste)
1 – In a medium mixing bowl, combine maple syrup, Dijon, parsley and rice vinegar. Stir until well-mixed.
2 – Grease a deep baking pan with EVOO or unsalted butter.
3 – Remove chicken from the refrigerator and rinse with water. Use a paper towel to pat the chicken dry, and then season all sides evenly with seasoned salt. Set aside.
4 – Pre-heat the oven to 375 degrees F.
5 – Heat a large skillet over medium-high heat. Once the skillet is hot, carefully brown the chicken (2-3 minutes per side). Work in batches, if necessary, and then move the meat to a clean dish and set aside.
6 – Lay the browned chicken thighs, skin side-up, in the baking pan and cover with the maple-Dijon mixture. Reserve some sauce for basting, later.
7 – Place the baking pan in the oven for about 20 minutes or until chicken is cooked through, basting with more of the maple-Dijon sauce halfway through cook time. Allow to rest for 5 minutes before serving.
Consider serving with garlic mashed potatoes.