This week I'm focusing on maple syrup. Now that I've made an appetizer, it's time for a main dish.
Whisk Wednesdays is taking a "Spring Break" this week.
We'll be back next week with Cailles à la Normande (Quail with Cream and Apples).
Last week, I asked the foodies on Twitter for some of their favorite recipes that use maple syrup. I received several links to recipes and have made some of them. This recipe for maple and black pepper chicken was sent to me by @AndreasRecipes. And just for fun, here are some pretty maple syrup dispensers I found online:
honeycomb shaped glass dispenser
microwaveable and colorful dispenser
diner-style dispenser (which is like mine)
I'm giving away a 65 gram jar of Maple Sugar from Brien Fine Maple Products.
To enter to win, all you need to do is comment on the blog posts this week that are about maple syrup. You can enter more than once. At the end of the week, I’ll randomly select a winner from all the comments that have been submitted on posts about maple syrup. I will email the winner (so make sure you leave your email in the comment).
from Andrea of Andrea's Recipes who found the recipe in Cooking With Shelburne Farms
(or 3 or 4 chicken breasts, with skin and bones)
1½ teaspoons kosher salt
1 tablespoon olive oil
For the Sauce:
1 large shallot, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
½ teaspoon kosher salt
1/3 cup cider vinegar
½ cup maple syrup
1½ teaspoons whole black peppercorns, slightly crushed
Preheat the oven to 375˚F.
Pat the chicken dry and season with kosher salt. In a skillet, heat the olive oil on medium-high. Place the chicken pieces in the pan, skin side down, and cook until crispy and lightly golden, about 7-9 minutes. Brown each side. Remove the chicken from the skillet and place them in a casserole dish. Roast the chicken in the oven uncovered for about 30-35 minutes, until the juices run clear. Temperature should be about 165˚F for the breasts and 175˚F for the thighs and legs.
While the chicken roasts, make the sauce. Pour off all but 2 tablespoons of the drippings. On medium-high heat, sauté the shallots, thyme and kosher salt for about 1-2 minutes, until the shallots just start to show some color.
Add the cider vinegar to deglaze the pan, scraping up the bits stuck to the bottom of the pan. Stir in the maple syrup and the crushed peppercorns and reduce the sauce by half, about 8-10 minutes. Season to taste.
Pour the sauce over the chicken and serve.
Boiling vinegar is not a pleasant smell, so while I was making the sauce I wasn't sure I would like the end result. But I was surprised. After it reduced, the sauce mellowed. The sweetness from the maple syrup cut the acidity of the vinegar and the pepper gave it a nice bite. Altogether it was delicious, and I spooned some extra sauce on my piece of chicken.
Other Maple Syrup Chicken Ideas
• Closet Cooking: Maple and Mustard Glazed Chicken
• CookThink: Maple Syrup Recipes
• Noble Pig: Maple and Mustard Glazed Chicken
More About Maple Syrup
• The process from sap to syrup from The District Domestic
• The Maple Syrup Industry in Ontario Answers to Commonly Asked Questions and References
If you like this post, share it!
If you like this blog, you can subscribe and get updates automatically.