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Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Holy Yum Chicken



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.

Holy Yum Chicken
Makes 4 servings

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)
Directions:

  1. Preheat oven to 450 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil.
  2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated. Bake, uncovered, for 40 minutes.
  4. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  5. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.
  6. Sprinkle rosemary on top before serving.


Recipe from Table for Two and Witty in the City.


Comments

  1. Oh my! I've made this recipe and it's delicious! Yours looks like it's cooked perfectly! That reminds me I need to make it again soon!.
    Blessings,
    Leslie

    ReplyDelete
    Replies
    1. :) It was super good. Give the little ones a hug and a pinch from me :)

      Delete

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