Maple Syrup Broilers
- 2 Chicken, broilers :young,-tender
- 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
- 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
- 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