Sunday, August 3, 2014

Maple Dijon Glazed Chicken.

Maple Dijon Glazed Chicken
(freezable and crock-pot)

1 1/2 pounds chicken
1 cup Dijon mustard
1/2 cup maple syrup (I buy the really expensive stuff for this recipe - it is worth it)
2 tablespoons red wine vinegar
salt and pepper to taste (right before serving)

Place all ingredients in a resalable gallon-sized freezer bag.  Mix together and zip closed.

When ready to eat, remove from freezer (thaw in fridge 24 hours if possible), cook on low for 8 hours or high for 4 hours.

Sprinkle with dry rosemary and serve with roasted vegetables.