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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Poitrine de Poulet au Sirop D'Erable
Chicken and pork are often baked or braised in maple syrup in the Beauce.
This easy recipe for chicken breasts can also be used with a whole cut-up
broiler-fryer chicken. It's from the collection of Jeanne d'Arc Nadeau,
long-time proprietor of Le Danube Bleu reception hall in St. Marie and a
cookbook author.
Dredge chicken pieces in flour seasoned with salt and pepper to taste. In
a heavy, flameproof casserole, heat butter until bubbling and brown chicken
pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and
sage. Arrange onion slices on top of chicken pieces. Pour water into the
bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60 minutes
or until tender, basting occasionally with pan juices.
SERVES: 4
SOURCE: _A Taste of Quebec_ by Julian Armstrong
| Ingredients:
4 Chicken breasts;single
1/4 Cup(s) Flour;all purpose Salt & ground black pepper
2 Tablespoon(s) Raisins; or currants
1/2 Cup(s) Savory,dried
1/2 Teaspoon(s) Thyme, dried
1/4 Teaspoon(s) Sage, dried
1 Onion; sliced Water |
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