Monday, December 21, 2009

CEiMB - Maple Mustard Chicken Thighs (better late than never)

I'm late with this post. It's Christmas season. Give me a break. I'm stressed like the rest of you! It's what. . .three days until Christmas and I'm not ready.

Today I went to Walmart. Not Walmark. Not Walmarts. Just Walmart. (You might have to be southern to know what that comment actually means). Traffic was backed up for miles. Everyone is out shopping and they are driving crazy!! My grocery list was two arms long. Walmart did not have everything I needed of course, so tomorrow will be another trip to Publix for more supplies. You would think a big snow is headed my way if you saw my list of food. But it is just Christmas fixins!

On top of all that, I need rehab. I am totally addicted to homemade chex mix. Addicted I tell you! I started eating it this morning with my pumpkin spice coffee before I ate my cereal. Then the hand continued to go into the chex mix every half hour or so the rest of the day. I'm making more tomorrow.

The maple mustard thighs were so easy to prepare. Very tender. But I'm not a big mustard fan so these were not my favorite. The darling yankee loved it of course. Bless his heart, there isn't much he doesn't like! So easy to please. I'm lucky. If you like mustard, you definitely should try these. As you can see, mine did not brown well either.

Tessa of Handle The Heat chose this recipe.
I watched Julie and Julia last night and was so inspired. I give it a thumbs up. I actually liked the "Julie" part better than the "Julia" part of the movie however.

4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup
Preheat oven to 375 degrees F.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.


Pamela said...

Walmart before Christmas, huh? You are brave, my friend! The chicken looks tasty and we loved it here, too. Oh, and about going back to the grocery store...I made one big trip, sure that I wouldn't have to go back. I felt so happy! And then hubs reminded me of some things I forgot. Damn! I have to go back tomorrow, too! Merry Christmas!

Cakelaw said...

This looks delicious - saw it on Pamela's blog too. I seriously want to try this dish.

Jen said...

Sorry you didn't like this Peggy. I think I definitely added more syrup than it called for, but ended up really liking the results. Better luck next time. I hope you and Chan and the family have a very merry christmas. Im headed to the grocery store this afternoon after work and I am already dreading it! Ugh.

Leslie said...

What, don't all those people realize they're in the way?!? I missed making this one, though I do love maple and mustard. I'm avoiding Chex Mix for the same reason.

TeaLady said...

i hear you on the Chex Mix Made two batches. One for us. One for dau. LOVE IT!!!!

Missed this CEinMB. Just not enuff hours in the day.

Yours looks DELICIOUS.

The Blonde Duck said...

I hope you had a wonderful Christmas!

Di said...

Hopefully things have calmed down by now. =) Merry Christmas, Peggy, and thank you for the Christmas card!

natalia said...

Ciao ! I wish you a very special new year !! Baci