Ingredients Jump to Instructions ↓

  1. 2 Chicken, broilers:young,

  2. piece of chicken

  3. 8 tb Maple syrup;

  4. 1 Tbsp per

  5. 1 pn Savory

  6. 1 pn Aniseed

  7. 2 Onions, large;thinly sliced

  8. 4 tb Butter

  9. Salt & pepper

  10. Flour

  11. tender

  12. 1/2 c Cider or water

Instructions Jump to Ingredients ↑

  1. Poussins au sirop d'erable (pour la visite) From Mme Benoit, "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.

  2. I still have the earthenware dish and I often (not just for company) make this delicious casserole.

  3. Quarter 2 very tender young broiler.

  4. Roll each piece in flour seasoned with salt and pepper.

  5. Brown in 4 Tbsp butter.

  6. Place the chicken pieces,as they are browned in an attractive ovenproof earthenware casserole.

  7. Add 2 large thinly sliced onions to the fat in the fry pan, brown, and pour on top of the chicken.

  8. Salt and pepper.

  9. Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple syrup over each piece of chicken.

  10. Deglaze the frying pan with 1/2 cup cider or water and pour over the chicken.

  11. Bake 40 minutes, uncovered, in a 350F oven.


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