Golden Maple Chicken I Food

MAPLE-GLAZED CHICKEN

Steps:

• Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
• Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
• Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

GOLDEN MAPLE CHICKEN I

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mix the melted butter and maple syrup.
• Set aside.
• In another bowl, mix the flour, paprika, nutmeg, and pepper.
• Toss the chicken cubes in flour mixture to well coat.
• Place the kidney beans and corn in a saucepan and heat on stovetop.
• Heat the butter over medium heat in a skillet and saute' the chicken for about 5 minutes or until golden.
• Place chicken in 2 1/2 quart.
• casserole dish.
• Add maple mixture to the chicken and mix well.
• Bake for 10 minutes, then stir mixture, bake an additional 5 minutes and stir then pour the bean and corn mixture on top and continue to cook for and additional 8 minutes or until heated through and bubbling.

GOLDEN MAPLE CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Cube chicken; set aside.
• Mix 2 Tbsp melted butter and syrup; set aside.
• In a bowl, mix together the flour, onion powder, paprika, nutmeg, and pepper; toss in chicken cubes and coat them well.
• Heat 2 Tbsp butter in a stovetop-proof/oven-proof casserole, add chicken and cook until browned and golden, stirring occasionally; remove chicken from the casserole and set aside, covered.
• Pour butter/syrup mixture into the casserole dish and use a spatula to coat the sides of the dish.
• Add the cooked chicken, hot water (you can add more or less, depending on how thick and strong you want the maple syrup to be) to extend the syrup, and the diced carrots, and mix well.
• Bake at 350 degrees for a total of 25 minutes; baste the chicken 3 to 4 times and stir the mixture after 10 minutes.
• After 25 minutes, add the corn (if using) and stir; sprinkle crushed gingersnaps over the top (if using) and bake 5 more minutes.
• Makes 4 servings.

MARY'S MAPLE & ORANGE GLAZED CHICKEN

Steps:

• Make several diagonal slashes across each chicken breast. Tip the other ingredients into a wide shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated. At this point you can cover the dish with cling film and chill the chicken for 24 hours, but it's also fine to cook them straight away.
• Preheat the grill or light the BBQ. Then cook the chicken for 5-6 minutes each side, turning once and brushing or spooning over more marinade as you go, until the chicken is browned and glossy. Serve the chicken on a bed of dressed salad leaves.

CROCK POT GOLDEN CHICKEN WITH NOODLES (CAMPBELL'S)

Steps:

• Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker.
• Add chicken and turn to coat.
• COVER and cook on LOW 7 to 8 hours.
• or until done.
• SERVE over noodles.
• Sprinkle with parsley.
• Serves 8.

MAPLE ROASTED CHICKEN

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.