INGREDIENTS:
- 8 teaspoons brown sugar, divided
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 heads broccoli, cut into florets
- 2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
- 1/3 cup pure maple syrup
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- Zest of 1 orange
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- In a medium bowl, whisk together maple syrup, mustards, red wine vinegar, garlic, rosemary, oregano and orange zest; season with salt and pepper, to taste. Set aside.
- Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken; season with salt and pepper, to taste.
- Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
- Place chicken thighs into a 6-qt slow cooker. Stir in maple syrup mixture. Cover and cook on low heat for 5-6 hours or high for 2-3 hours. Add broccoli during the last 30 minutes of cooking time.
- Serve immediately, garnished with parsley, if desired.
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