The title speaks for itself. It’s not my recipe, though. Chances are if you’re on Pinterest, you’ve seen this gem floating around being pinned hither and yon. It’s totally worth pinning. Fifty times. Yeah, I said fifty times. I wish I could make it fifty times a week, but then we’d probably get tired of it, and that would be a shame. Also there aren’t really that many meal opportunities in a week, so…:(
The Ryan and I decided to stay in and have a quiet evening tonight. Our friends are off with their families, other groups of friends, whatever. We weren’t invited anywhere, and that is fine with us. With all the things going on recently, it’s nice to just be able to lay on our couch and do nothing. This evening has consisted of watching Star Trek: Voyager and Stargate: Atlantis. Yeah, SG-1 is better, but Netflix got rid of it. 😦 CURSE YOU, NETFLIX! Though we got Atlantis on Amazon Prime, so. Meh. Oh, and now a documentary called Secrets of the Sun about how the sun is going to destroy life as we know it by smacking us with a solar flare and killing our electronics (the Ryan always finds the good documentaries). Science!!
Anyway, since it’s a “special occasion,” (though to be fair, 2013 was kind of badass. I got engaged to and then married the Ryan, I met Mommy and Daddy S’s baby Cambria when she was just brand new and a day old and have watched her grow alongside them, I made some amazing new friends, got closer to existing friends, took one more step toward my degree, and got to sit on a tropical beach paradise in Jamaica for a week. I mean, come on! That’s awesome!) I decided to make this recipe. I tried it a while back when we first moved here, and the Ryan liked it so much he actually put it as his favorite food (out of all the things I’ve ever made him! Lol!) on the questionnaire game we did for my bridal shower. Clearly, he digs it. And I don’t blame him, I love it too. It’s called “Holy Yum Chicken,” and oh man, does the title totally do it justice. But enough of me raving about it, you should make it yourself. And here’s how:
I was a little bit tired, and had mixed the ingredients before I decided, hey, I should blog this! It has been a looooooong day. Actually it has been a long week, y’all. Santa was good and all, but I’m tired! Anyway, for the sauce you’ll need 1/2 cup dijon mustard (Emeril’s is my favorite: I can actually read all of the ingredients on the label, and I think it tastes better. Especially in this recipe. No, Emeril isn’t paying me to say that. But wouldn’t it be badass if he did? Hellooooo, money! But I digress). You will also need 1/4 cup of pure maple syrup. REAL. MAPLE. SYRUP. Not Log Cabin (as much as I love it) or sugar free nonsense, the real deal. And then 1-2 tbls of rice vinegar. I like to use 2 tbls because I find one leaves the sauce a bit too sweet for my liking. But it’s up to your taste. I like the tang. Add that deliciousness to a bowl and whisk it till it’s nice and smooth and ya can’t whisk no more!
The original recipe calls for 1.5-2 lbs** boneless, skinless chicken thighs. I made the super fabulous mistake of only thawing out one chicken thigh that was folded in on itself and looked like two. WHOOPS! I frantically ran out to the grocery store to get more (as my oven was heating to a whopping 450 degrees, yep, you read that right), and elbowed my way through the New Years Eve crowd to find: bone-in, skin-on chicken thighs. Well, crap. But that’s all there was that was organic, so I bought it and just dealt with it. I cut off all the skin and fat, and voila (having the bone there didn’t make a difference that we could tell anyway).
Line an 8×8 pan with a double layer of tin foil (trust me, do it. Two layers), and stick your beautiful chicken thighs on in there. Salt and pepper each side, and then pour your mix right in. Move them around to get them nice and coated with the sauce on both sides. Mmmmm, look at that. Stuff those bad boys in the oven, uncovered, for 40 minutes.
Meanwhile, I cut up some potatoes and tossed them in olive oil, seasoned salt, garlic powder, pepper, and a dash of paprika and stuck them in my new (YAY WEDDING STUFF!!!) Le Creuset 9×9 bake pan. 😀 Lined with foil, of course, but I love that thing! Best. Cleanup. Ever. Anyway, I baked those for 30 minutes (so 10 minutes after the chicken went in – it’s real easy to prep when you’re lazy and chop them with the skin on :D).
Mmmmm, out of the oven. Look at those bad boys. While it bakes, you will be drooling, it smells soooooooooo amazing. Let them sit for about 5 minutes, and then remove them to a plate and cover (or don’t, because you know, 450 degrees is frickin’ hot!). Return the pan to the stove, and add 1 tablespoon of cornstarch to 1-2 tablespoons water (this is the only part of the recipe I diverge from, because adding cornstarch directly to the leftover sauce has only ever left me with lumpy grossness, and you’re not really supposed to do that anyway), and whisk to incorporate until the sauce thickens. I’m too lazy for all that, so I just whisk it in and then turn the heat up a smidgen and let it come to a slight boil to thicken (don’t worry about safety, the sauce boils for a long time at 450 in the oven), and then whisk it more and remove it from the heat.
Pour your sauce over your chicken, and voila! Dinner. 😀 And it’s soooooooooooooooooo good!!!! Holy Yum!!! Go make it NOW!
**Normally, I only make 2 thighs and I halve the recipe, but today since I had to go to the store, I ended up making the whole thing. And now the Ryan and I have lunch for tomorrow! 😀
HAPPY NEW YEARS INDEED!!!!