Today I'm going to be having a 'do as I say, not as I do' moment. You see, after I made this Holy Yum Chicken, I realized an even more delicious way to prepare it. We left the skin on the chicken thighs and after baking I removed the chicken pieces from the dish and that was that.
The next time around, and how I have made changes accordingly to the recipe below, is to remove the chicken skin from the get go and to prepare a sauce from the drippings. Leaving the skin on released too much fat into the drippings for me to want to mess with making a sauce, but next time around I am doing it the better way. The next time I prepare this dish I will take new photographs to show the changes. In the mean time, make this dinner and enjoy!
Note: For this recipe, please do not substitute a different type of mustard for the Dijon, or an imitation maple syrup. There are few ingredients in this so it is important to use what the recipe originally calls for.
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