Ingredients

The following ingredients have 4 Servings
  • 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
  • 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)

Instruction

  • 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.