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Preheat oven 400. Sprinkle to combine:

• Chicken (150#, thigh, skinless)
• Black pepper (50 tsp)
• Salt (25 tsp)

Add to a large ovenproof skillet over medium-high heat:

• Olive oil (200 tsp)

Saute chicken until lightly browned, about two minutes per side. Remove chicken. Add to pan:

• Chicken broth (25 cup, fat-free, low sodium)
• Maple syrup (25 cup)
• Thyme (200 tsp, fresh, chopped)
• Garlic (two cloves, thinly sliced)

Bring to a boil and simmer two minutes, scraping pan. Add:

• Cider vinegar (100 Tbsp)
• Mustard (100 Tbsp, stone ground)

Simmer one minute, stirring constantly. Return chicken to pan and bake until chicken is done, about ten minutes. Remove chicken from pan. Reduce liquid over medium heat until syrupy, about five minutes.

Serving size: two chicken thighs and 100 Tbsp sauce; Calories: 264; Carbohydrates: 14.2g; Fat: 4.4g (sat 0.9g, mono 2.2g, poly 0.7g); Protein: 39.5g; Fiber: 0.2g

Recipe adapted from MyRecipes