I make good
use of our local library. I don't know about you, but I find it stunning the
amount of resources that the library has available (for free, I might add),
from hardcopy to digital streaming to genealogical services, the library, in my
opinion, is one of the best places in town. When I visit, I tend to head in one of
two directions, the audiobook section (because I am a huge fan of
audiobooks) or, no surprise, the cookbook
section.
I try to keep up with new cookbooks that are being released, but some of
them manage to slip by me. Apparently the entire series of Trader Joe's cookbooks completely escaped my notice. Once spotting them, naturally, I couldn't resist, and brought home the I Love Trader Joe's Cookbook.
Like a lot of people, I am a fan of Trader Joe's, so this was a fun cookbook to
read. One recipe that I stumbled across, was particularly inviting, because of
the relatively few ingredients required, the fact that I had all of them, and
that the meal could be on the table without a whole lot of effort. This recipe
is a good one. I find the combination of maple syrup and mustard to be quite pleasing
with the chicken thighs. I cut the recipe in half and
made only two chicken thighs, one of which I ate for dinner, the other I pulled
apart and had on a sandwich with additional sauce for lunch the following day.
Both were sensational. Here's the recipe, I hope you enjoy it as much as I did.
Trader
Joe’s Maple Mustard Chicken
1 1/2 - 2 pounds boneless,
skinless, chicken thighs, trimmed of fat
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1 tablespoon rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 450° F. Spray an
8x8" ovenproof baking dish with Pam; set aside.
In a small bowl, whisk together
Dijon mustard, maple syrup, rice wine vinegar, salt, and pepper.
Place the chicken thighs into the prepared
baking dish, and then pour the mustard mixture on top of it. Turn the chicken
around in the sauce to make sure it is well coated.
Bake, uncovered, for 40 minutes.
Remove from oven and let chicken
rest for 5 minutes. Transfer to a plate, ladle the sauce over, and serve.
This post is linked to: Inspire Me Tuesday, Tuesdays At Our Home, Two Cup Tuesday, Celebrate Your Story, Wow Us Wednesday, Work It Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday, Thursday Favorite Things, Share Your Style, Coffee and Conversation, and Foodie Friday & Everything Else
