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A slight twist on the popular Honey Mustard, this easy Maple Mustard Chicken recipe is a beautiful change. It’s also perfect for the chillier nights that are drawing in fast, and if you have an Instant pot, its ready in less than 20mins! Winner winner… you know the rest.
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Aaah the nights are drawing in, and there’s a chill in the air. Autumn is really making an entrance and my mind is turning to warm comforting food.
Soups, stews and casseroles are my favourite thing about autumn, I think, along with this gorgeous Maple mustard chicken recipe.
Maple, not honey
I used to make honey mustard chicken all the time. It’s delicious. I’m going to be honest. This slight tweak was borne out of laziness. The honey I used to buy was rock solid. I mean carve it up with a knife kinda solid, especially in winter.
So I was making this recipe one day and I couldn’t be bothered to carve out the required lump of honey, so I reached for the maple syrup instead. (It was right next to it. It really was lazy)
We were all pleasantly surprised at what a subtle difference it made to the end result! A slightly less sweet, deeper flavour profile was a definite thumbs up from us, so we kept it.
This is generally the recipe I make now, even though I’ve switched to a runnier raw honey, and love it.
Nobody is sorry..
Why you should make this Easy Maple Mustard Recipe
- It’s quick and easy to make, especially in an Instant Pot
- Yu know exactly what has gone into it, no fillers you can’t pronounce or even worse.. the ever vague ‘flavourings’…
- It is cosy and filling on a cool evening,
- It is versatile, I pair with rice or mash potatoes, but would go with pasta or Jacket potato, whatever you fancy!
- It just tastes so good!!
What you may need:
An Instant Pot/ baking dish/pan – I love the Instant pot because it acts as all three!
Tongs – for browning the meat
Sharp Knives
Spoon or spatula for stirring
Ingredients – Serves 4
8 Chicken Thighs
Half an onion
2 Carrots
1 Tbsp Dijon Mustard
2 Tbsp Wholegrain Mustard
2 Tbsp Maple Syrup
1 cup Chicken Stock – (Homemade or good quality store bought) – you could swap out for water if you don’t have stock
Salt and pepper
1 tsp each or Oregano, Onion salt and Garlic salt
Instant pot Method –
Place lard in the pot and turn on Sauté function
Place onions and carrots in and sauté until browned slightly.
Next add the chicken thighs to brown. (You may need to move the carrots and onions aside..)
Once the skin is browned, add the stock, the 2 mustards, the maple syrup and the seasonings. Give everything a slight stir and place the lid on.
Make sure the vent is locked and set the instant pot to pressure cook for 15 mins on high.
Once finished, vent manually and check chicken is cooked through.
Serve over rice or potatoes
Oven method –
Brown Meat and vegetables in a hot pan before transferring to an oven safe dish
Mix sauce ingredients in a bowl or jug and pour onto the chicken.
Bake for 20-25 mins at 180c/350f. Check meat its cooked all the way through and serve.
A really delicious way to welcome in the Autumn, if I do say so myself!!
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Until next time friends x
Other posts you may like:
Slow Cooked Beef and Barley Stew
Easy Maple Mustard Chicken Recipe
Ingredients
- 8 Chicken Thighs
- 1/2 Onion, diced
- 2 Carrots, diced
- 1 Tbs[ Dijon Mustard
- 2 Tbsp Wholegrain Mustard
- 2 Tbsp Maple Syrup
- 1 Tsp Each: Oregano, Garlic salt, Onion salt
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1 Cup Water/ Chicken Broth
Instructions
- Turn the Instant pot onto Sauté and add the diced onions and carrots
- Add the chicken thighs and brown the skin on both sides
- Add the rest of the ingredients, stir to combine and add the pot lid
- Set to pressure cook for 15 mins on high
- Once finished, manually release the valve and check the meat is fully cooked before serving over rice or potatoes
