2 Chicken, broilers :young,-tender
Salt & pepper
4 tb Butter
2 Onions, large; thinly sliced
1 pn Aniseed
1 pn Savory
8 tb Maple syrup; 1 Tbsp per-piece of chicken
1/2 c Cider or water
Quarter 2 very tender young broiler. Roll each piece in flour seasoned
with salt and pepper. Brown in 4 Tbsp butter.
Place the chicken pieces, as they are browned in an attractive ovenproof earthenware casserole.
Add 2 large thinly sliced onions to the fat in the fry pan, brown, and pour on top of the chicken.
Salt and pepper. Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple syrup over each piece of chicken.
Deglaze the frying pan with 1/2 cup cider or water and pour over the chicken.
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