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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 1 |
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Directions: 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. I still have the earthenware dish and I
often (not just for company) make this delicious casserole.
Quarter 2 very tender young broiler. Roll each piece in flour seasoned with
salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces,as they
are browned in an attractive ovenproof earthenware casserole. Add 2 large
thinly sliced onions to the fat in the fry pan, brown, and pour on top of
the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory
and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying
pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes,
uncovered, in a 350F oven.
Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit
| Ingredients:
2 Chicken, broilers:young, tender
4 Tablespoon(s) Raisins; or currants
2 Onions, large;thinly sliced
1 Pinch(s) Aniseed
1 Pinch(s) Savory
8 Tablespoon(s) Maple syrup; 1 Tbsp per piece of chicken
1/2 Cup(s) Cider or water |
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