Thursday, November 1, 2012

Facebook Official

Apparently this is a thing now, going "Facebook Official":

Putting it out into the world that you're with someone and it's real. A milestone of note, etched wide across two timelines, open for comments and likes and discussion.

Except, of course, from your parents*.
They should just calm down and stop being so nosy all the time.
What's for dinner anyway?

Mustard-Maple Glazed Chicken
Just the thing to serve before you pull out the old baby picture albums and begin weeping into your wineglass. Adapted (via Pinterest) from Witty In the City. It has only a handful of ingredients, so you can be on the phone with your sister long distance while you make it. The chicken is tender and juicy, and the combination of flavors makes it taste almost Indian: a little sweet, a little spicy, a little tangy, and a lot delicious.

1/2 c. Dijon mustard
1/4 c. maple syrup
2 Tbs. rice vinegar
1 1/2 - 2 lbs. boneless skinless chicken breasts or thighs, trimmed of visible fat
Kosher salt and freshly ground black pepper
A handful of chopped chives or scallions, for garnish

Preheat oven to 450, and line a large baking dish with foil.  (I skipped this, and had more scrubbing to do at the end than I would have liked.  Use the foil!) Spray with non-stick cooking spray and set aside.

Using a fork, whisk together the mustard, maple syrup and rice vinegar in a small bowl or container, and set aside.

If using chicken breasts, flatten them out as much as you can, so they are of relatively even thickness.  Season the chicken generously on both sides with salt and pepper, then transfer to the prepared baking sheet.  Pour the mustard mixture over the chicken, lifting chicken pieces to allow the sauce to flow underneath so they are completely coated.

Bake for 15 minutes, baste with the pan sauce again, and return to the oven.  Bake for 15-20 minute more, or until the chicken is caramelized and golden brown on top, and cooked through.(You can test this by using a meat thermometer, where you’ll want it to hit 165, or by piercing in a thick part of the chicken and seeing if the juices run clear.)  Transfer chicken to a serving platter, allow to rest for 5 minutes or so, sprinkle with chives/scallions, and serve, spooning extra sauce from the pan on top, if you like.  We liked.

 Click to print this recipe!

* And what's with the crazy stalker aunt!? Jeez!

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