Last night we had a friend over for dinner, and the chef made some delicious Salisbury Steak, with steamed potatoes and asparagus, and boiled white turnip (apparently some people like it!) For dessert, we cracked open the box of Halloween candy, and each of us sampled a couple — just to make sure the quality was good enough for the children who’ll be knocking at the door on Friday night. 😉
Tonight the chef made the following chicken recipe, that I found in the December 2008 Chatelaine magazine. Hmmm…maybe I should renew my subscription after all. He used chicken thighs, and substituted tarragon for the rosemary.
We both loved it, and added it to our book of recipes to make again soon. There’s a nice hint of maple to the sauce, but it’s not overpowering, and the pepper adds a bit of bite. The chef found it really easy to prepare, and was pleased with the results.
Peppery Maple Chicken
- 1 tbsp butter
- 4 skinless, boneless chicken breasts or 8 skinless, boneless thighs
- 1 cup chicken broth
- 1 tsp crumbled rosemary leaves
- 1/2 tsp coarsely ground black pepper
- 2 tbsp pure maple syrup
- Melt butter in a large frying pan over medium-high heat
- Add chicken and sauté until golden, 3 to 4 minutes per side
- Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom.
- Sprinkle with rosemary, pepper and generous pinches of salt.
- Bring to a boil, stirring occasionally.
- Reduce heat to medium-low.
- Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 minutes.
- Remove to a plate and cover with foil to keep warm.
- Add maple syrup to pan juices.
- Increase heat to high.
- Boil, uncovered, stirring occasionally until reduced to about 1/3 cup, about 6-8 minutes.
- Pour over chicken.