6-Ingredient Weekday Chicken – GFCFSF
July 22, 2015
This sauce would work well on pork too.
2 - 2-1/2 lbs boneless, skinless chicken thighs
3/4 cup dijon mustard (Organicville is paleo)
2-1/2 tablespoons Apple Cider Vinegar (or other light flavored vinegar of your choosing)
1/3 cup real maple syrup
1/2 teaspoon each salt and pepper
2 tablespoons chopped chives or tarragon (optional)
1 tablespoon arrowroot starch
Needed: Parchment paper
Note, taste the sauce before you put it on the meat. It mellows as it cooks but you can adjust it to your level of sweet/sour.
Line a 7x11 glass pan with parchment paper. In a bowl, mix mustard, syrup, ACV, salt and pepper. Place chicken thighs in pan, pour sauce over and flip chicken over to make sure they are coated on all sides. Bake at 450 for 35-40 minutes. Remove chicken to a plate. Mix arrowroot, chives and a tablespoon of water in a small dish. Whisk into the sauce until thick (reheat on stove if you let the sauce cool. Pour sauce over chicken.