• 6 boneless, skinless chicken thighs
  • ½ cup Dijon mustard
  • ¼ cup pure maple syrup (not the fake stuff)
  • 1 tablespoon apple cider vinegar
  • 1 cup chicken broth
  • 1 tablespoon flour
  • 1/3 cup fresh chopped herbs (parsley, oregano, chives, thyme or a combination)

A rich and satisfying chicken dish

Tales of the Dinner Belle

By Brenda Stanley

No one enjoys having to spend a lot of time and effort preparing dinner after a long day at work, however fast food gets old in a hurry.  My maple Dijon chicken is so easy to make and is rich and delicious making it a great go to meal during those busy weeknights.  The maple and mustard sauce not only gives the chicken a slightly sweet and savory glaze, it also whisks up into a creamy gravy to serve over top, as well as with rice or potatoes for a perfect side dish.  Just a few simple ingredients and in less than an hour you have a meal that will satisfy the entire family.

Belle’s Maple Dijon Chicken

6 boneless, skinless chicken thighs

½ cup Dijon mustard

¼ cup pure maple syrup (not the fake stuff)

1 tablespoon apple cider vinegar

1 cup chicken broth

1 tablespoon flour

1/3 cup fresh chopped herbs (parsley, oregano, chives, thyme or a combination)

In a large fry pan, brown the chicken in the oil on all sides (about 3 minutes each side).  Sprinkle with a little salt.  In a bowl, mix together the syrup and vinegar.  Pour over the chicken in the pan, cover and simmer for 30 minutes. When chicken is cooked through, remove to a plate.  Whisk the flour into the broth and add to the pan.  Cook and mix together until hot and the sauce is thicker.  Add the chicken back to the pan and stir to coat.  Add the herbs and cook covered another five minutes.  Serve with rice or potatoes and ladle the extra sauce over top.