Every once in awhile I want to make something that is a little process and labor-intensive. This recipe had been hanging out on my to-make list for a bit, and while it’s not super intensive, it wasn’t a simple marinade and throw in the oven dish. I used chicken thighs instead of chicken breasts because that’s what I had on-hand. The entire dish was great, slightly sweet, with a nice level of saltiness to it. It was definitely a possible looks-more-complicated-than-it-is entree. The recipe came from Food and Wine 2011.
Maple-Glazed Chicken Breasts with Mustard Jus
1 Tbsp unsalted butter
1 c fresh bread crumbs
1 Tbsp chopped parsley
Salt and freshly ground pepper
1 Tbsp olive oil
4 6-oz chicken breast halves with skin
2 Tbsp maple syrup
1 Tbsp sherry vinegar
1/2 c chicken stock
2 Tbsp Dijon mustard
Preheat the oven to 450 degrees. In a large ovenproof skillet, melt the butter. Stir in the breadcrumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
Add the olive oil to the skillet and heat until shimmering. Season the chicken breasts with salt and pepper and add to the skillet skin side down. Cook over moderately high heat until the skin is browned, 3 minutes. Flip the chicken and roast in the oven for about 7 minutes, until just cooked through.
Return the skillet to the burner. Add the syrup and vinegar; bring to a boil. Turn the chicken skin side down and cook until richly glazed, 30 seconds. Transfer to plates skin side up. Add the stock to the skillet; boil until reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and season with salt and pepper. Spoon the sauce over the chicken. Top with the crumbs and serve.