MUSTARD MAPLE PECAN CHICKEN THIGHS
Ingredients
- 6-8 boneless skinless chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup Butter Pecan Maple syrup [or regular maple syrup]
- 1 Tbsp rice wine vinegar
- Salt and pepper
- 1 cup butter caramelized pecan halves*
Instructions
- 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
Notes
* 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.