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New Recipe: Maple Dijon Balsamic Glazed Chicken

7/06/2012 *Sara-Marie* 2 Comments

I know I'm very late, but this week I finally jumped on the Pinterest bandwagon. It has been both the BEST and WORST thing that has happened to me! I have become seriously addicted and I have about 20,000 recipes that I would like to try. Based on the ingredients I had on hand, I decided to try this one

The original name for this recipe is Man-pleasing Chicken, but I'm changing it to Maple Dijon Balsamic Glazed Chicken

I made a few adjustments based on what I had available, so here is my rendition of this recipe:

3 Bell Peppers, Large Pack of Drumsticks, Pure Maple Syrup (NOT PANCAKE SYRUP!), Pomegranate Balsamic Vinegar, Stone Ground Dijon Mustard, Salt and Pepper. Super simple right?
 I began by preheating the oven to 450 degrees, foiling two trays (for easy cleanup), spraying with cooking spray, and chopping the bell peppers into strips:

The original recipe did not call for this, but I wanted to bulk it up. The peppers ended up being my favorite part of the dish!
 After slicing into each drumstick (for faster cooking and flavor penetration), I added them to the tray, followed by a liberal dose of salt and pepper:


Next up, the glaze

3/4 cup of dijon mustard, 3 tbsp of balsamic, 1/2 cup of pure maple syrup
 With the amount of chicken I had, I probably should have tripled the original recipe for the glaze. However, I didn't have enough dijon mustard, so I just added what was left in the bottle. 

Then I added the glaze to the chicken and tossed to coat:

Ready for the oven!
Once the chicken was in the hot oven, I picked and washed some fresh herbs from my garden, and prepped some mixed greens:

Fresh rosemary, parsley and mixed greens!

 After about 20 minutes, I decided to check on the drumsticks and baste:

After 20 minutes and some basting
 After an additional 25-30 minutes of cooking time, my drumsticks were ready!

I let sit for about 5 minutes, garnished with the fresh herbs and then plated my dinner
 Here's my plate!

The Verdict:

The chicken was really good. As I mentioned earlier, I had A LOT of chicken, so I should have tripled the original recipe for the glaze. The flavor was all there, but it would have been even better with a little more strength. It was nice and sweet, but I think I would have liked a little spice. Maybe next time I will add a few crushed red pepper flakes or something like that. That might turn things up a notch! I definitely will make this again and again. OH and you MUST add the bell peppers. They were honestly the best part of the dish! They were so sweet and filled with the glaze flavor. I would even consider adding more peppers - they were that good! And something tells me that the leftovers will be even tastier tomorrow! Can't wait!

Thank you Pinterest!!!


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  1. Maybe I'll make this and call it Sara chicken number 2!

  2. haha, nice! you should definitely try it! I just had leftovers and it was AMAZING! Next time, I will probably let marinate for a couple hours before throwing in the oven so the flavors can develop.

    Oh and which recipe is Sara Chicken Number 1?