Thursday, May 8, 2014
Canadian Challenge on Cooks Journal
4 Chicken Breasts on the bone
Plain Flour for coating
Salt and Black Pepper
1 tbsp Olive Oil
120ml/4flo.z. Maple Syrup
1 teasp dried Parsley
1 teasp dried Thyme
1 teasp dried Sage
1 teasp dried Savory
1 Medium Onion, thinly sliced
120ml/4fl.oz. Chicken StockInstructions1.
Preheat oven to 180C, 350F, Gas Mark 4.
Season the flour with salt and pepper and in a bowl or plastic bag, mix well then use to coat the chicken pieces well, shaking the excess flour off.
2. Heat the butter and oil in a flameproof casserole until hot then add the chicken and brown on both sides.
3. Remove the chicken from the heat then pour the maple syrup over the top and sprinkle with the dried herbs.
4. Arrange the onion slices over the chicken then pour the chicken stock over the top. Bake for 40 minutes, basting two or three times during the cooking. Serve hot.
I made this Maple Chicken recipe tonight as part of the challenge for Cooks Journal. It was quite pleasant but nothing very special, not sure that I would make it again, I think there are probably other ways of using maple syrup that are more tasty - thinking pancakes mmmmm