Maple Dijon Chicken

I know my posts have been skimpy the past couple of weeks. Amongst other crazy life stuff, my husband and I have finally been able to buckle down and focus on unpacking our new Pennsylvania home. Believe it or not, there are still kitchen supplies in boxes, and the bedrooms haven’t even been touched. I know we’ve been here since January 1st, but it’s hard to find a place for everything, especially in the kitchen! It’s not just that, my husband has been gone 3 of the 7 weekends since we’ve been here, one of the weekends he was home, we were all hit with a stomach virus, and then there’s the whole 4 month old teething baby thing. Those may or may not be legitimate excuses, but no matter, ’cause we’re finally getting it done!

An exciting piece of news is that my long homeschooled 11 year old son, Max, started his first day of school yesterday. It’s a local Sudbury school, which is something he’s wanted to try since we first heard of the concept about 3 years ago. It is all very exciting. I will report more on that later, but for now here’s an obligatory first day pic:

maxs first day at circle school

In the midst of all this craziness, surrounded by half-unpacked boxes, I have still managed to cook a good deal of our meals. I thought I’d share this chicken recipe, ’cause it is one of those last-minute, mid-week, life-savers. It is quick, easy to pull off, cheap, and utterly, fantabulously delicious. I adapted it (slightly) from Witty in the City where its creator named it Man-Pleasing Chicken. It is family pleasing, at least in my house, and man or no man, it makes for a yummy meal.

The picture is from Witty in the City. Click for the recipe.

The picture is from Witty in the City. Click the picture for the original recipe.

Maple Dijon Chicken

6-8 chicken thighs
1/2 cup dijon mustard
1/4 cup maples syrup (honey would work as well, I’ve done this on salmon and pork chops)
2 Tb rice vinegar (she uses 1, but I like a little more tang)
1/2 tsp dried thyme
salt and pepper to taste

1. Preheat the oven to 400 degrees. (She does 450, but I went from memory and have been doing it at 400 and it works great.)

2. Salt and pepper the thighs in a foil lined baking dish that is large enough so they are not crowded. If they are too close together, you end up with soupy liquid which tastes good, but doesn’t make for a good sauce. Use 2 pans if necessary.

3. Mix together the rest of the ingredients and pour over the chicken. Bake for 30-45 minutes, or until the chicken is done to 165 degrees or juices run clear. Baste half way through cooking.

Variation: If I have the veggies on hand, I’ll double the sauce and add chopped, fresh broccoli, onions, and bell peppers to the pan between the pieces of chicken. They cook up beautifully (at 400 degrees, I don’t know about 450), and the sauce just loves them. Mm.

Serve with rice to soak up the delicious sauce/juices.


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I have a similar chicken dish I make… only I top it with cooked bacon slices and colby jack cheese and shove it under the broiler for a few minutes. It’s so good.


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