1/3 cup Moutarde a l’Ancienne
4 skinless chicken thighs
1 to 1-1/2 pounds small new potatoes
1 tablespoon olive oil
salt and fresh ground pepper
1 tablespoon yellow mustard
1/4 cup maple syrup
chopped fresh parsley
Preheat oven to 375F.
Season chicken and potatoes with olive oil and salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside.
In a small mixing bowl, combine mustards and maple syrup; whisk to combine.
Pour the mustard mixture over the chicken and potatoes; toss to coat.
Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender.