| 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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