Holy Yum Chicken-A tale of two recipes

Recipe Adapted from Table for Two 

2 lbs boneless, skinless chicken thighs

1/2 cup dijon mustard (I had a blue cheese/herb dijon and a tarragon dijon mustard mixture and I probably put a bit more in due to a larger amount of chicken used)

1/4 cup maple syrup

1 tbsp rice wine vinegar

1/4 tsp salt


1 tbsp cornstarch

fresh rosemary

I mixed the dijon(s), syrup, vinegar, salt and pepper together into a glass baking dish then added the chicken. Make sure the chicken is covered in sauce. Bake at 425F for about 40 minutes. As soon as the chicken is done, take it out of  the sauce and whisk in the cornstarch to thicken the sauce. Pour over chicken and garnish with rosemary.

Curry Mustard Chicken ‘My Way’

2 lbs boneless, skinless chicken thighs

2 tbsp butter

1/3 cup yellow prepared mustard (American Mustard)

1/3 cup honey

2 tbsp curry powder

1 tbsp basil

With the oven at 425F, add butter to glass baking dish and put it in the oven. When the butter is melted, take it out of the oven and add the rest of the ingredients to form the sauce. Swirl the chicken in the sauce until it’s well coated. Return to oven to bake for about 40 minutes or until done.

This is one of the recipes I make when I need a ‘no brainer’ dinner on the table. It’s so easy to through together and it tastes delicious. I usually serve it over rice and with some sort of vegetable.

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