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Maple Syrup Broilers

Maple Syrup Broilers


  • 2 Chicken, broilers :young,-tender
  • Flour
  • Salt & pepper
  • 4 tb Butter
  • 2 Onions, large; thinly sliced
  • 1 pinch Aniseed
  • 1 pinch Savory
  • 8 tb Maple syrup; 1 Tbsp. per-piece of chicken
  • 1/2 c Cider or water


  1. Quarter 2 very tender young broiler. Roll each piece in flour seasoned with salt and pepper. Brown in 4 Tbsp butter.
  2. Place the chicken pieces, as they are browned in an attractive ovenproof earthenware casserole.
  3. Add 2 large thinly sliced onions to the fat in the fry pan, brown, and pour on top of the chicken.
  4. Salt and pepper. Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp. maple syrup over each piece of chicken.
  5. Deglaze the frying pan with 1/2 cup cider or water and pour over the chicken.
  6. Bake 40 minutes, uncovered, in a 350F oven.

From Mme Benoit, Poussins au Sirop D'erable (pour la visite) "This was a dish for company and always a source of discussion between my grandparents as they had to decide which of the chickens were the most tender. I still have the earthenware dish and I often (not just for company) make this delicious casserole."

Recipe source: My Grandmother's Kitchen by Mme. Jehane Benoit

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