Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 2 heads broccoli, cut into florets
  • 8 teaspoons brown sugar, divided
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons chopped fresh parsley leaves
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup pure maple syrup
  • Zest of 1 orange
  • 1/2 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • 2 tablespoons unsalted butter
  • 1 tablespoon whole grain mustard

Ready In 380 Minutes

Servings: 4

Cooking Instructions

Step 1

  • 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.
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Step 2

  • Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  • INGREDIENTS:
  • Length: 3 minutes

Step 3

  • 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.
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  • EQUIPMENT:
  • Length: 540 minutes

Step 4

  • Add broccoli during the last 30 minutes of cooking time.
  • INGREDIENTS:
  • Length: 30 minutes

Step 5

  • Serve immediately, garnished with parsley, if desired.
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