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Maple Syrup Broilers

Categories: French can, Poultry, Benoit
Servings: 1



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



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. -













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