MAPLE-GLAZED CHICKEN
This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
STICKY MAPLE PEPPER GLAZED CHICKEN WINGS
This is one of my favorite appetizers to make over the holidays! The coarse ground pepper cuts the sweetness of the maple syrup by adding just the right amount of heat. These chicken wings are best fresh out of the oven (they are nice and crispy), but they are also delicious if made ahead and kept warm in a slow cooker. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 40 pieces.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Line two 15x10x1-in. baking pans with foil and coat with cooking spray; set aside. , Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a shallow bowl, combine flour, baking powder, pepper, salt and garlic powder. Add wing pieces, a few at a time, and toss to coat; shake off excess., Place on prepared baking sheets. Bake until no longer pink, 40-50 minutes, turning once. Meanwhile, in a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; simmer until thickened, 5-7 minutes, stirring frequently. Drizzle over wings; toss to coat. If desired, top with chopped green onions.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 63mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
MAPLE AND CAYENNE GLAZED CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- Make a small hole in the extra skin on the legs and poke the end of the drumstick through to form a perfect package. Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.
- While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.
- After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving.
- Sweet and spicy!!!
PEPPERY MAPLE CHICKEN
This to die for chicken recipe was found in the December 2008 Chatelaine magazine.Elegant and Easy to make! There's a nice hint of maple to the sauce, but it's not overpowering, and the pepper adds a bit of bite. Hope you and yours enjoy it as much as I did.
Provided by fairy chef
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Melt butter in a large frying pan over medium-high heat.
- 2. Add chicken and sauté until golden, 3 to 4 minutes per side.
- 3. Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom.
- 4. Sprinkle with rosemary, pepper and generous pinches of salt.
- 5. Bring to a boil, stirring occasionally.
- 6. Reduce heat to medium-low.
- 7. Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 minutes.
- 8. Remove to a plate and cover with foil to keep warm.
- 9. Add maple syrup to pan juices.
- 10. Increase heat to high.
- 11. Boil, uncovered, stirring occasionally until reduced to about 1/3 cup, about 6-8 minutes.
- 12. Pour over chicken.
NEW ENGLAND MAPLE CHICKEN SALAD
Make and share this New England Maple Chicken Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.
- In a smaller bowl, whisk together the dressing ingredients.
- Pour the dressing mixture over the chicken salad; toss to thoroughly coat.
- Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).
- Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.
Nutrition Facts : Calories 316.4, Fat 16.6, SaturatedFat 3.1, Cholesterol 77.3, Sodium 190.3, Carbohydrate 14.2, Fiber 1.7, Sugar 8.3, Protein 27.7
MAPLE ROASTED CHICKEN
This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
- In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
- Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
- Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
- As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
- Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.
ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY
This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
- In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
- Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.
Nutrition Facts : @context http, Calories 716, UnsaturatedFat 29 grams, Carbohydrate 8 grams, Fat 52 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 19 grams, Sodium 990 milligrams, Sugar 6 grams, TransFat 1 gram
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- Preheat the oven to 350°. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of coarsely ground pepper. Remove the glaze from the heat.
- On a large heavy-duty rimmed baking sheet, toss the sliced onions with the olive oil. Season the onions with salt and pepper and spread in an even layer. Season the chickens inside and out with salt, then arrange them on top of the onions. Loosely tie the chicken legs together with kitchen string.
- Roast the chickens for 45 minutes. Brush the chickens all over with half of the maple glaze and continue roasting them for 1 hour longer. Increase the oven temperature to 425°. Generously brush the chickens with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.
- Transfer the chickens to a platter and let rest for 10 minutes before carving. Pour the onions and pan juices into a large glass measuring cup and skim the fat from the surface. Season with salt and pepper and serve with the chickens.
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