Maple Mustard Chicken Recipes

MAPLE MUSTARD GLAZED CHICKEN

Steps:

• Preheat oven to 400 F.
• Heat a large, ovenproof skillet over medium-high heat.
• Add oil to pan.
• Season chicken with salt and pepper.
• Add chicken to pan, and cook 2 minutes on each side, or until browned.
• Remove chicken from pan.
• Add broth, syrup, half of thyme (1 teaspoon), and garlic to pan; bring to boil, scraping pan to loosen browned bits.
• Cook 2 minutes, stirring frequently.
• Add vinegar and mustard; cook 1 minutes stirring frequently.
• Return chicken to pan along with any accumulated juices, and spoon sauce over the top.
• Bake 10 minutes, or until chicken reaches 165F.
• Remove chicken from pan.
• Heat skillet over medium heat for 2 minutes, or until liquid thickens to syrup. Watch closely as sauce will thicken quickly.
• Serve sauce over chicken, and sprinkle with remaining thyme just before serving.

MAPLE MUSTARD CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

MAPLE-MUSTARD CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F.
• Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.