Ingredients
Maple Balsamic Chicken
- 600g-700g chicken thighs - boneless and skinless
- Garlic salt and freshly ground black pepper
- 1/4 cup maple syrup
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon Dijon mustard
- 1 tablespoon cooking oil
- 2 cloves garlic - crushed
- 1/4 cup chicken stock
Method
Maple Balsamic Chicken
- Season the chicken with garlic salt and pepper.
- In a small bowl, whisk together the maple syrup, balsamic vinegar and Dijon mustard.
- Heat the cooking oil in a large pan over a medium heat. Cook the chicken for 3 minutes each side or until the chicken is nicely browned - set aside to be cooked through in the sauce.
- Add the garlic to the pan and cook for 1 minute. Add in the chicken stock and cook for 1 minute.
- Tip in the maple mixture and bring to a simmer.
- Add the chicken back into the pan and simmer for 2 - 3 minutes or until the chicken is cooked through.