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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)
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1st Keep
 rshreeves
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