CHICKEN WITH BLACK-PEPPER MAPLE SAUCE
Steps:
- Cut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through slit. Tuck wing tips under breast. Sprinkle chicken all over with salt and ground pepper.
- Heat 3 tablespoons butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add chicken, skin side down, and arrange larger rosemary sprigs over chicken. Cover with parchment round and second skillet, then top with weights. Cook chicken until skin is browned, about 15 minutes. Remove and reserve weights, top skillet, parchment, and rosemary, then carefully loosen chicken from skillet with a spatula. Turn chicken over and re-place rosemary sprigs, then re-cover with parchment, skillet, and weights. Cook until chicken is just cooked through, 15 to 20 minutes more.
- Make sauce while chicken cooks:
- Toast peppercorns in a dry 1-quart heavy saucepan over moderate heat, shaking pan occasionally, until fragrant, about 3 minutes. Transfer to a clean cutting board and coarsely crush with a rolling pin. Return peppercorns to saucepan and bring to a simmer with syrup, 1/2 cup broth, and small rosemary sprig, then reduce heat and simmer 20 minutes.
- Transfer chicken to a platter and loosely cover with foil. Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half. Stir in maple mixture and remaining 1/4 cup broth and boil until slightly syrupy, about 3 minutes. Reduce heat to low and swirl in remaining 2 tablespoons butter. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids. Serve chicken with sauce.
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.
GRILLED MAPLE-CHIPOTLE CHICKEN
This is a great weeknight recipe, as it's quick to make. The chicken can be left in the maple-chipotle marinade overnight or cooked shortly after mixing. A favorite in our house!
Provided by Amelia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 47.4 g, Cholesterol 67.2 mg, Fat 17.4 g, Fiber 1.7 g, Protein 26 g, SaturatedFat 2.9 g, Sodium 804.9 mg, Sugar 38.8 g
MAPLE-CURRY CHICKEN
Maple syrup brings a unique Canadian flavor to a great curry dish.
Provided by Matt HG
Categories Main Dish Recipes Curries Chicken
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
- Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.
Nutrition Facts : Calories 546.4 calories, Carbohydrate 26.4 g, Cholesterol 149.3 mg, Fat 40 g, Fiber 2 g, Protein 21.9 g, SaturatedFat 19.8 g, Sodium 292.4 mg, Sugar 18.1 g
MAPLE-PECAN CHICKEN
Dress up chicken breasts with maple syrup and crispy panko bread crumbs in this delicious 5-ingredient, ready in 30-minutes recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
- In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
- Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.
Nutrition Facts : Calories 430, Carbohydrate 25 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g
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
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
MAPLE AND CAYENNE GLAZED CHICKEN
Provided by Anne Burrell
Time 1h5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Make a small hole in the extra skin on the chicken legs and poke the end of the drumsticks through to form a perfect package. Toss the chickens generously with olive oil and salt. Arrange the chicken on a sheet tray or a baking dish lined with parchment or a silicone mat. Roast the chickens until they are about three-quarters of the way done, 20 to 25 minutes. The skin should start to brown and crisp.
- While the chickens are roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by half to three-quarters, or until the syrup is very thick and syrupy.
- After the chickens have 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 chickens to a serving platter and let rest about 10 minutes before serving.
- Sweet and spicy!!!
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.
BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN
Chicken was on sale this week $.29 / pound for leg quarters. After I did the butchers job, separating legs from thighs, cut off the backs and tails, removed all the extra fat, I still had a little over $3.00 in 12 legs and 12 thighs. I bought so much 'cause it's Sunday and I'm cookin' for the week. I've been hankerin' for Fried Chicken so I figured I'd have another shot at it. I had some fried chicken tenders at the Super Bowl party at my local watering hole that were great and REAL moist. When I asked Charlie (head chef) how he did it, he told me that he always brines chicken prior to frying it. 6 months later I'm trying it. I looked all over my favorite web sites for different brines and found that the common denominators were; water, salt, vinegar, sweet, and spices. Lookin' around the galley for available stuff, I came up with this recipe. I took half the chicken and made it according to my Fried Chicken recipe, letting it soak in buttermilk with a little chipotle tabasco in it for a little bite. Then, I created the other marinade (recipe shown below), which is really a brine. Let both soak in the refrigerator for about 8 hours. Cooking the buttermilk batch, the smell was of normal fried chicken. The brined version smelled of the vinegar and I was concerned that the vinegar might give it an off flavor. Boy, was I wrong. Now, don't get me wrong, the buttermilk chicken was good, but, the brined chicken was GREAT. The smell of the vinegar while cooking must have been the vinegar cooking out. This brined version was more moist with a better sense of the flavors that were in the brine, especially the maple syrup. And, the Cajun Spice flavors of the Butt Kickin' Blacken really come through. Now you could say that it was just me talking about something that I made, but I had a buddy over tonight. A Southern buddy. Even he liked my version better than the buttermilk, even though the buttermilk version tasted just like his Granny used to make. So I guess it's a keeper and I figured I'd write it down before I forgot what I did. I can't even think of anything that I'd do different. Butt Kickin' Blacken contains neither slat nor sugar, and can be purchased at http://www.capnrons.com/index.html?id=RZMFC
Provided by Capn Ron
Categories Chicken
Time 55m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the brine by combining all of the ingredients, and mixing well. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours.
- Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
- Heat the oil to about 300°F in a black frying pan, and place the chicken in being careful not to splash the oil.
- Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.
- Take them out with tongs letting them drain back into the pan prior to placing on paper towels.
- To make a crispier chicken, change the way you flour the pieces. Get 3 bowls going. One with the seasoned flour, the next with beaten egg and milk, and the third with seasoned flour. Dredge the chicken in the seasoned flour, then the egg mixture, then the seasoned flour again.
- Serve while hot.
Nutrition Facts : Calories 1347.6, Fat 107.7, SaturatedFat 19.3, Cholesterol 217.6, Sodium 3710.3, Carbohydrate 42.1, Fiber 1.4, Sugar 8.5, Protein 51.1
PECAN-MAPLE CHICKEN
Enjoy this delicious chicken that's stir in maple syrup and pecans - a wonderful dinner made in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
- In 12-inch nonstick skillet, melt butter with salt over medium heat. Cook chicken in butter 1 to 2 minutes, turning once, until brown.
- Stir in maple syrup and pecans. Cook 8 to 10 minutes, turning chicken once and stirring pecans once or twice, until chicken is no longer pink in center.
Nutrition Facts : Calories 310, Carbohydrate 9 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 0 g
More about "peppery maple chicken recipes"
MAPLE AND BLACK PEPPER CHICKEN - ANDREA MEYERS
From andreasrecipes.com
Reviews 13Category Main CourseCuisine AmericanTotal Time 1 hr 5 mins
- Pat the chicken dry and sprinkle the skin side with the kosher salt. Heat the olive oil in the skillet until the oil shimmers. Place the chicken breasts in the pan, skin side down, and cook until crispy and lightly golden, about 7 to 9 minutes. Remove from the pan and put in the prepared baking pan.
- Add the thighs and legs to the pan, skin side down, and cook until crispy and lightly golden, about 10 minutes. Add to the baking pan. Reserve the skillet and 2 tablespoons of the drippings for the sauce.
- Roast the chicken pieces uncovered for about 30 to 35 minutes, until the meat closes to the bone is opaque. Temperature should be about 165° F/75° C for the breasts and 175° F/80° C for the thighs and legs.
ROAST CHICKENS WITH BLACK PEPPER-MAPLE GLAZE RECIPE
From foodandwine.com
Servings 6Total Time 2 hrs 30 mins
- 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.
PEPPERY MAPLE CHICKEN RECIPE - CHATELAINE.COM
From chatelaine.com
3.8/5 (5)Total Time 32 minsServings 4Calories 206 per serving
MAPLE GLAZED CHICKEN RECIPE - SUPER DELICIOUS …
From livingonadime.com
PEPPER CHICKEN RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
PERI PERI CHICKEN - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
10 BEST CHICKEN WITH PEPPERS AND ONIONS RECIPES
From yummly.com
ROAST CHICKEN WITH MAPLE PEPPER GLAZE AND SWEET …
From delish.com
10 BEST MAPLE SYRUP CHICKEN BREASTS RECIPES | YUMMLY
From yummly.com
BAKED LEMON-PEPPER CHICKEN RECIPE | EATINGWELL
From eatingwell.com
RECIPE: LEMONY MAPLE CHICKEN THIGHS WITH STICKY …
From fussfreeflavours.com
MAPLE ROSEMARY GRILLED CHICKEN - DAMN DELICIOUS
From damndelicious.net
MAPLE ROAST CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BLACK PEPPER MAPLE GLAZE ROASTED CHICKEN - GIMME DELICIOUS
From gimmedelicious.com
HONEY-GLAZED PEPPER CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
BAKED MAPLE GLAZED CHICKEN - CLEVERLY SIMPLE
From cleverlysimple.com
CRISPY MAPLE-MUSTARD CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
MAPLE CHICKEN WITH BOK CHOY AND GARLIC SAUCE | RICARDO
From ricardocuisine.com
CHIPOTLE MAPLE GRILLED CHICKEN - VALERIE'S KITCHEN
From fromvalerieskitchen.com
» MAPLE PEPPER® CRUSTED ROAST CHICKEN QUARTERS
From maplepepper.ca
ROAST CHICKEN & MAPLE PEPPER GLAZE & SWEET POTATOES RECIPE
From myrecipes.com
ROAST CHICKEN WITH MAPLE PEPPER GLAZE RECIPE - RECIPES.NET
From recipes.net
MAPLE CURRY CHICKEN PENNE | NORFOLK COUNTY TOURISM
From norfolktourism.ca
ROAST CHICKEN WITH MAPLE PEPPER GLAZE AND SWEET POTATOES
From foodandwine.com
MAPLE-GLAZED CHICKEN BREASTS RECIPE | EATINGWELL
From eatingwell.com
RECIPES - MAPLEPEPPER.CA
From maplepepper.ca
FRIED CHICKEN AND BUTTERMILK WAFFLES WITH BLACK PEPPER MAPLE …
From emerils.com
MAPLE GARLIC CHICKEN : PEPPER HUSTLE ON DEMAND
From pepperhustlemembers.com
MAPLE-BLACK PEPPER CHICKEN AND CAMEMBERT MELT WITH …
SWORDFISH CUTLETS WITH PEPPER SAUCE RECIPE | RACHAEL RAY
From rachaelray.com
BEST MAPLE-GLAZED CHICKEN DRUMSTICKS RECIPES - FOOD NETWORK …
From foodnetwork.ca
MAPLE GARLIC PEPPER RUB - FOODIE WITH FAMILY
From foodiewithfamily.com
PEPPERY MAPLE CHICKEN RECIPE - CHATELAINE.COM | RECIPE | MAPLE …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #healthy #main-dish #poultry #easy #beginner-cook #dinner-party #romantic #chicken #dietary #gluten-free #low-calorie #low-carb #inexpensive #free-of-something #low-in-something #meat #chicken-breasts #chicken-thighs-legs #taste-mood #savory #number-of-servings
You'll also love