Take-out Tuesday, Mustard Maple Pecan Chicken Thighs

Touted to be over the top fabulous and easy, I had to give this chicken dish a try~ I could tell just by reading the method and ingredients it was likely to be just that~

easy baked chicken thighs thepaintedapron.com

Now I realize with Thanksgiving only 2 days away you might not want poultry, but when all that turkey wears off and you want an easy peasy dinner, pull this out of your proverbial hat and in under 5 minutes it will be baking away

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Chicken thighs and a few pantry ingredients are all you need for this easier than take-out dinner.  Line your baking pan with heavy duty foil or 2 layers of regular foil.  Choose a pan that hugs your chicken, you want it smothered in the sauce.  When chicken is done, toss the foil away and go dancing.

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Baste chicken half way through baking time to keep it happy

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All done!

mustard maple chicken thighs thepaintedapron.com

If you want to omit the pecans, that’s fine! There is plenty of flavor in these little bundles!

mustard maple chicken 2 thepaintedapron.com

You can’t go wrong with this easy recipe, my two toughest critics, HH and HHjr, wolfed this chicken down~

easy baked chicken thighs thepaintedapron.com

I see no reason why you couldn’t make these in the slow cooker too,  just make sure the chicken is submerged in the sauce.   You can see another recipe for chicken thighs in the slow cooker here, Peachy Bourbon BBQ Chicken

for the Roasted Sweet Potato Spinach Salad with Maple Bacon click here

Here’s the recipe:   adapted from Witty in the City

MUSTARD MAPLE PECAN CHICKEN THIGHS      for a printable version click here

6-8 boneless chicken thighs

1/2 cup Dijon mustard

1/4 cup Butter Pecan Maple syrup [or regular maple syrup]

1 tablespoon rice wine vinegar

Salt and pepper

1 cup butter caramelized pecan halves*

Combine mustard, syrup and vinegar.  Place chicken in a foil lined baking pan and season.  Pour sauce overall.  Bake at 400 for 45-60 minutes or until done, basting half way through with pan sauces.  Drizzle with more sauce and sprinkle with pecan halves  when serving.  Serves 3-4

* Cook 1 cup pecan halves over medium low heat in a skillet with 1 T real unsalted butter.  Sprinkle liberally with brown sugar and season with kosher salt.  Cook and stir until toasted and beginning to caramelize, watching carefully.  Cool on wax paper and store in tightly lidded jars.

I hope you enjoy this as much as we did!

______________________________

I will be linking up to these great blogs and parties:

Foodie Friday

Miz Helen’s Country Cottage

Easy Life

Love Bakes Good Cakes

Will Cook for Smiles

Comments
15 Responses to “Take-out Tuesday, Mustard Maple Pecan Chicken Thighs”
  1. Mary says:

    This sounds great Jenna! I love that you toss the foil for easy clean up, now I just need to find my dancing shoes 🙂 I need to find some Butter Pecan Maple syrup too! Wishing you a delicious Thanksgiving!

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  2. Hi Jenna – How bad is it that it’s breakfast time and my mouth is watering for this dinner! You gotta love a chicken that hugs and is happy! Can’t wait to try it and thanks for sharing. Have a wonderful and blessed Thanksgiving! Hugs, Holly

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  3. Gorgeous meal…I wanted to say Happy Thanksgiving to you and your family.

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  4. The chicken sounds great and I’m lovin’ the foil lined baking dish, I’m all for easy clean-up! Happy Thanksgiving:@)

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  5. Jenna, these look and sound amazing!

    I am not sure whether you have seen my Sunshine Award but I nominated you as one of several bloggers that inspire me – hence I am passing on the Sunshine Award to you.. The details of the award and how it works is on my Sunshine Award post on our blog. If you don’t have time, I certainly understand because of the busy lives that we live and it is bad timing with the holidays! But you certainly can take your time fulfilling the award requirement if you are interested.

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  6. Liz says:

    Nice recipe. Thank you and Happy Thanksgiving to you and your family.

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  7. Alana says:

    Oh my, the flavor combinations in this dish are making my mouth water!

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  8. Miz Helen says:

    Hope you had a great Thanksgiving and thank you so much for sharing with us at Full Plate Thursday!
    Miz Helen

    Like

  9. Oh, boy, I’m definitely going to make this …wondering what is on that delicious looking salad? Roasted sweet potatoes? very interesting!

    Like

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