This delicious dish with the silly name comes from Table for Two. I appreciate it both for its taste and ease of preparation, and for the fact that it requires only ingredients I normally keep in the house.
2 lb boneless, skinless, chicken thighs (most of the fat cut and discarded)
½ C Dijon mustard
¼ C real maple syrup
1 T rice wine vinegar, seasoned or unseasoned
¼ tsp salt
¼ tsp ground black pepper
1 T cornstarch
Preheat oven to 450°F. Line an 8x8" oven-proof pan with 2 layers of tin foil.
In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt, and pepper. Place the chicken thighs in the pan, then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
Bake, uncovered, for 40 minutes. Remove from oven and let chicken sit for 5 minutes, then transfer to a plate. Do NOT discard the liquid. Immediately after plating chicken, whisk the cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. If it's still not thickening after 1 T you can add a little more.