Fall Off the Bone Roasted Balsamic Chicken Thighs

Here’s delicious recipe from Diane, one of our wonderful customers!

Ingredients

12 chicken thighs

1/3 cup Dijon mustard,

1/3 cup Maruso soy sauce

1/4 cup lemon juice

3 tbsp Blood Orange olive oil

3 tbsp Pomegranate Balsamic Vinegar

2 tbsp dried fine herbs (or mix of parsley flakes, chives, tarragon, chervil leaves) I used Italian Seasoning and parsley.

About 1 to 2 cups chicken stock

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Directions

Place chicken in single layer in 9-by-13-inch baking dish.

In bowl, whisk mustard, soy sauce, lemon juice and oil. Pour over chicken; turn to coat evenly. Sprinkle on mixed herbs. Cover with foil. Bake in preheated 350F oven 45 minutes.

Remove foil; baste with juices. Add stock as needed so tops of chicken remain exposed; stir to turn up any bits that have formed on bottom of dish. Baste again. Roast 1 hour. Tops of thighs will turn caramel color.

Transfer chicken to platter. Transfer liquid to gravy boat to pass separately.

Makes 12 pieces.