Ingredients:

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 (sauce)

3 tablespoons Dijon mustard (sauce)

1 tablespoon whole grain mustard (sauce)

1 tablespoon red wine vinegar (sauce)

2 cloves garlic, minced (sauce)

1/2 teaspoon dried rosemary (sauce)

1/2 teaspoon dried oregano (sauce)

Zest of 1 orange (sauce)

Kosher salt and freshly ground black pepper, to taste (sauce)

Directions:

1. 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.

2. 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.

3. 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.

4. 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.

5. Serve immediately, garnished with parsley, if desired.

Bon Appetit!