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Maple Chicken     HT  MC  Canadian  60mins

Serves 4     Hot Poultry Herbs Main Course Eggless Canada Nth America North American

4 Chicken Breasts on the bone
Plain Flour for coating
Salt and Black Pepper
50g/2oz Butter
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 Stock


1. 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.


More Chicken Recipes  |  General Prep & Cooking Times   |  More Canadian  Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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