4 tablespoons olive oil
4 cloves garlic, minced
¼ cup chopped shallots
2 teaspoons dried rosemary
½ teaspoon dried thyme
2 tablespoons apple cider vinegar
⅓ cup pure maple syrup
4 tablespoons Dijon mustard
1 tablespoons whole grain mustard
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
8 pieces chicken (I use skin on, boneless breasts and thighs or skinless cutlets)
½ cup white wine
Garnish: Chopped parsley or chives
Heat 2 tablespoons oil in large skillet over medium heat. Add garlic and shallots and saute 2 minutes, until softened. Add rosemary, thyme, and vinegar and cook 30 seconds. Remove from heat and cool. When cool, whisk in maple syrup, mustards, salt and pepper.
Place chicken in a zip-top back. Pour marinade over chicken and coat all pieces. Chill for at least 1 hour and up to overnight.
Heat remaining 2 tablespoons oil in large skillet with sides over medium-high heat. Remove chicken from marinade (reserve marinade) and place in hot pan, skin side down. Brown chicken for 3-4 minutes, and turn over. Add reserved marinade and white wine. Reduce heat to simmer and cook an additional 8 minutes until chicken is cooked through.
Serve chicken warm with sauce. Garnish with chopped parsley or chives.