| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 1 | Servings | |
INGREDIENTS
| 2 | Chicken, broilers:young, tender | |
| Flour Salt & pepper | ||
| 4 | tb | Butter |
| 2 | Onions, large;thinly sliced | |
| 1 | pn | Aniseed |
| 1 | pn | Savory |
| 8 | tb | Maple syrup; 1 Tbsp per piece of chicken |
| 1/2 | c | Cider or water |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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