Skip to main content

Maple and Mustard-Glazed Chicken Thighs #FoodBloggerLove


Earlier this month I noticed a fun game posted in the online group #FoodBloggerLove. We claim the last blogger in the comment stream and add our own link. Then we have a week to post an inspired recipe. I was thrilled to claim Ellen of Family Around the Table. She and I have been in several different blogging groups over the years, so I was familiar with her blog already. But it was great to really dive deep and get to know her better.

Meet Ellen! You can find her: on the web, on Facebook, on Twitter, on Instagram, and on Pinterest.

She is a freelance writer, recipe developer, and former correspondent for the Tampa Bay Times where she wrote a regular TASTE section feature as well as reviewed cookbooks for more than 15 years. And, regarding her blog name, she credits her mom, her kids, and her grandmother for the inspiration. She remembers her grandmother making fresh pasta for dinner, writing, "She was from Italy and a very good cook so I come by my love of cooking naturally. My Mom inherited her cooking skills too."

Everyone needs an Italian nonna to get them into the kitchen! The world would be a better place, I think, if more people spent time with older relatives learning useful life skills.

So, I explored Ellen's blog and will be making several of her other dishes, including her version of the Barefoot Contessa's Beef Bourguignon and a Hearty Vegetable Beef Stew. Like Ellen, I really love beef.

On the sweet side of things, her Out of this World Apple Cake is calling my name. But I think I will save her Italian Cream Cake with Nutty Cream Cheese Frosting for a special occasion.


But, for this post, I was inspired by her Maple Glazed Chicken as I had a new bottle of bourbon barrel-aged maple syrup and I definitely wanted to use it in a savory dish. This was it! I made a few changes in that I did this on the stove instead of in the oven and I skipped the vegetables and just served a green salad. But her combination of the sweet maple syrup and the tangy mustard was fantastic. I will definitely be making this again.


Ingredients serves 6
  • 6 or 7 bone-in chicken thighs, skin on
  • 3/4 C pure maple syrup + more for finishing
  • 3 T Dijon mustard
  • 1 T sesame oil
  • 1 T olive oil
  • sesame seeds for garnish


Procedure
Mix maple syrup, mustard, and sesame oil together in a small mixing bowl and rub that mixture into the skin side of the chicken. In a heavy skillet, heat olive oil. Place the skin side of chicken down and cook for 25 to 30 minutes.

Turn the chicken over - the skin will be browned and crisp - and cook on the second side for 25 to 30 minutes.


To finish, brush each chicken thigh with a thin layer of maple syrup and sprinkle with sesame seeds. Serve immediately!

Comments

  1. I'm so glad you loved this recipe! It's a favorite in our house too!

    ReplyDelete
    Replies
    1. I noticed that and will definitely be putting this in a rotation when I make chicken.

      Delete
  2. I'm always happy for a new chicken recipe and I have all the faith in the world in Ellen's recipes.

    ReplyDelete
    Replies
    1. Absolutely! This was delicious. I will certainly be making it again soon.

      Delete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an