This recipe has been floating around the internet for some time. I first made it with honey instead of maple syrup. I like it both ways and honey is usually less expensive. Give it a try. For those who love rosemary, add it fresh. Rosemary is one of those herbs that you either love or hate. I used to hate it, but after 20 years or more, I tried it again in this dish. I have a new fondness for rosemary, especially when I have it growing fresh in my garden!
8 boneless, skinless chicken thighs
1/2 cup Dijon mustard
1/4-1/3 cup maple syrup or honey (based on your preference)
1 TBS rice vinegar (I use garlic rice wine vinegar)
Salt & pepper
2 tsp. Fresh chopped rosemary (optional)
Line a baking dish with foil, preferably nonstick, or use disposable foil pan. (I have cooked this in a glass dish with no foil and the maple syrup burns on the glass and is extremely difficult to clean.) Salt and pepper both sides of chicken and place in dish. Whisk together mustard, syrup, and vinegar. Pour over chicken.
Bake at 425 degrees for 40 minutes or until chicken is completely cooked. Sprinkle with fresh rosemary, if desired. Serve over rice, pasta, mashed potatoes or as is. (Serves 4)
Can be cooked in crockpot for 3-4 hours, depending on how hot your slow cooker cooks.