This elegant yet comforting dish transforms simple young broilers into a gourmet centerpiece. The chicken is browned in butter until golden, then baked with thinly sliced onions, aromatic aniseed, and savory herbs. A generous glaze of pure maple syrup creates a rich, sticky coating that caramelizes beautifully in the oven. Deglazed with cider or water, the pan juices form a delicious sauce that pools around the tender meat. Perfect for special dinners or Sunday suppers, this recipe balances sweet and savory notes perfectly. It&# 226;ÂÂs a timeless favorite that brings warmth and rustic charm to any table.
Maple Syrup Broilers
Description
This elegant yet comforting dish transforms simple young broilers into a gourmet centerpiece. The chicken is browned in butter until golden, then baked with thinly sliced onions, aromatic aniseed, and savory herbs. A generous glaze of pure maple syrup creates a rich, sticky coating that caramelizes beautifully in the oven. Deglazed with cider or water, the pan juices form a delicious sauce that pools around the tender meat. Perfect for special dinners or Sunday suppers, this recipe balances sweet and savory notes perfectly. It&# 226;ÂÂs a timeless favorite that brings warmth and rustic charm to any table.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Season the flour with salt and pepper. Dredge each chicken piece in the seasoned flour, shaking off any excess.
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Melt the butter in a large skillet over medium-high heat. Brown the chicken pieces on all sides until golden.
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Transfer the browned chicken pieces to an ovenproof earthenware casserole or baking dish.
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In the same skillet, add the thinly sliced onions to the remaining fat. Cook until softened and lightly browned.
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Spoon the onions over the chicken in the casserole.
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Season the chicken and onions with additional salt and pepper if needed. Sprinkle with aniseed and savory herb.
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Drizzle 1 tablespoon of maple syrup over each piece of chicken.
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Deglaze the skillet with cider or water, scraping up any browned bits. Pour this liquid over the chicken in the casserole.
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Bake uncovered in the preheated oven for 40 minutes, or until the chicken is cooked through and the juices run clear.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 8.0g40%
- Cholesterol 120.0mg40%
- Sodium 350.0mg15%
- Total Carbohydrate 25.0g9%
- Dietary Fiber 2.0g8%
- Sugars 18.0g
- Protein 28.0g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe traditionally uses "poussins" or very young, tender broilers for the best texture. If using older chickens, you may need to increase the cooking time.
For a richer flavor, use apple cider instead of water for deglazing the pan.
Serve with mashed potatoes, rice, or crusty bread to soak up the delicious maple-infused pan juices.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
