INGREDIENTS
1 1/2
– 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
1/2 cup
Dijon mustard
1/4 cup
pure maple syrup
1 tbsp
rice wine vinegar
1/4 tsp
salt
1/4 tsp
ground black pepper
1 tbsp
cornstarch
2 tsp
fresh rosemary for garnish (I used fresh chives)