INGREDIENTS
1 Tbsp apple cider vinegar
Olive oil
2 Tbsp real maple syrup
2 Tbsp stoneground mustard (or Dory Dozens sweet and spicy bourbon mustard)
Kosher salt
Fresh ground
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INGREDIENTS
1 Tbsp apple cider vinegar
Olive oil
2 Tbsp real maple syrup
2 Tbsp stoneground mustard (or Dory Dozens sweet and spicy bourbon mustard)
Kosher salt
Fresh ground black pepper
1.5 pounds bone-in chicken thighs with skin
1.5 pounds Yukon gold or red potatoes
2 Tbsp dry white wine - if you use Dory Dozens bourbon mustard, use Maker’s Mark bourbon instead if you have it!
Note: this recipe doubles and triples nicely as long as you have sufficient baking pans. Leftovers freeze beautifully and microwave well.
PROCESS
In a big bowl (preferably with a lid) combine 1 Tbsp apple cider vinegar, 1 Tbsp olive oil, 2 Tbsp real maple syrup, 1.5 Tbsp whole-grain stoneground prepared mustard, 1/2 tsp kosher salt, and fresh ground black pepper (I kept going with the grinder until the surface was sort of covered).
Mix this up and then add six chicken thighs (1.5 lbs). I used boneless/ skinless, but you can use bone-in and the skin will brown nicely if it’s still on when you cook it. Marinate at least two hours, but preferably overnight, in the refrigerator.
The next day, preheat the oven to 400F, and then cut 1.5 lbs Yukon potatoes into wedges. Try to make them somewhat uniform in size but don’t obsess.
Putthepotatoesina9x13baking dish and toss them around with 1 Tbsp olive oil and 1/2 tsp kosher salt to coat. Bake them for 15-20 minutes.
While the potatoes are starting to bake, heat 1 Tbsp olive oil in a big heavy non-stick pan (high heat). Use tongs to get the chicken pieces out of the marinade and let the juice drip back into the bowl.
Brown the chicken skin side down for 3 minutes, flip it over, and brown 2-3 more minutes.
Put the chicken on top of the potatoes and put the dish back in the oven.
Dump 2 Tbsp cheap dry white wine or the bourbon and the rest of the marinade into the frying pan. Stir it around really well with a silicone spatula or wooden spoon so you can get all the yummy bits loose. Reduce the liquid for 2 minutes, then pour it over the chicken and potatoes.
Bake the whole deal for 20-30 more minutes (less for boneless, more for bone-in). When in doubt, use a correctly-calibrated meat thermometer for 165F. Serve immediately.
I served steamed green beans and we gobbled everything up. Even picky little kids like this chicken!
Recipe courtesy of Doy’s Dozen Market. Dory Dozens Market is at 430 Lawrence St, Unit C, Central City. Their website is www.DoryDozensDelights.com and their phone is 303-582-5774.