MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
CITRUS MARMALADE-GLAZED CHICKEN LIVERS WITH ROASTED POTATOES AND CRISPY BRUSSELS SPROUTS
Provided by Tom Pizzica
Time 2h10m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Melt 1 tablespoon butter.
- On a baking sheet, toss the potatoes with the melted butter, 1/2 tablespoon olive oil, salt, pepper, and 1/2 tablespoon thyme. Put them in the oven for 30 minutes.
- Meanwhile, heat a large skillet and add 1 tablespoon oil. Add the chopped bacon and cook for a few minutes. You don't want to over-crisp the bacon before you add the livers. If the bacon gets too crisp before the livers go in just take it out and lay on a paper towel to drain. Season the livers with salt, and pepper, and add to the pan. We are looking for a great dark sear on each side so let the livers cook about 3 minutes per side. Put the livers on one side of pan and the bacon on the other. After the livers are cooked, add the marmalade and the remaining thyme and give it a good toss or stir. Turn off the heat and let stand. While the livers are resting, in another saute pan add 1 tablespoon oil and 1/2 tablespoon butter. Put the pan over high heat and when the butter starts to brown, add the sliced Brussels sprouts and spread out across the entire pan. Cook for 2 minutes, add salt, and pepper, and toss like a pancake or simply stir them up. The edges will start to brown and you'll get a deep nutty crispness.
- Place the Brussels sprouts down on a plate and lay the livers on top and then flank it with the new potatoes.
- To make Citrus Marmalade:
- Heat a large pot over medium heat and stir in the grapefruit sections, grapefruit peel, sugar, wine, and rice wine vinegar. Bring the mixture to a boil, then lower the heat and simmer for 90 minutes or until it's nice and thick. Transfer the mixture to a food processor or blender and quickly pulse. Do not fully puree it. Keep the mixture in a jar to use with meats or desserts.
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-GLAZED CHICKEN BREASTS
Here's an easy main dish that's sure to set you on your own quest for the best syrup. Start the chicken breasts marinating earlier in the day for a quick meal later.
Categories Dinner
Time 1h20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
- Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 3 to 5 minutes per side.
- Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
Nutrition Facts : Calories 187 calories, Fat 1 g, SaturatedFat 0 g, Cholesterol 66 mg, Carbohydrate 15 g, Protein 27 g, Sodium 221 mg
MAPLE-GLAZED CHICKEN BREASTS
Here's an easy main dish that's sure to set you on your own quest for the best syrup. Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day, just about the time you come in from raking the last of the winter leaves off the garden.
Provided by EatingWell Test Kitchen
Categories Low-Fat Chicken Recipes
Time 2h20m
Number Of Ingredients 7
Steps:
- Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
- Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
- Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 15.3 g, Cholesterol 82.8 mg, Fat 3 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 0.6 g, Sodium 320.6 mg, Sugar 12.3 g
MAPLE GLAZED CHICKEN
Maple glazed chicken is sweet, tangy and full of flavor. With a robust glaze to start your meal and ready in 30 minutes.
Provided by The Cooking Jar
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the sauce ingredients and stir to mix.
- Pat the chicken dry and season with salt and pepper.
- In an oven-proof skillet over medium-high heat, pan-fry the chicken on both sides until browned, about 2-3 minutes per side.
- Remove chicken and drain any excess oil.
- Add sauce to the pan and bring to a gentle boil. Reduce heat to medium and simmer for 1 minute, stirring constantly.
- Return chicken to pan and spoon the sauce over it.
- Bake at 400°F for 10 minutes or until chicken is cooked or until a meat thermometer reads 165 ºF.
- Dish the chicken and start reducing your glaze or use cornstarch slurry to thicken it. Simmer until sauce has thickened.
- Drizzle the sauce over the chicken and serve hot.
- Enjoy!
Nutrition Facts : Calories 330 calories, Sugar 12.4 g, Sodium 860.9 mg, Fat 6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 14.4 g, Fiber 0 g, Protein 51.5 g, Cholesterol 165.8 mg
MAPLE GLAZED CHICKEN LIVERS
From the Canadian Cooking Magazine Ricardo. Ricardo suggests serving with a rich Pinot Grigio from Alsace.
Provided by Chef Regina V. Smith
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet over high heat, saute half of the chicken livers in 1 tablespoons olive oil until browned but still pink inside. Season with salt and pepper. Set aside on a plate and loosely tent with foil. Repeat with the remaining livers and another 1 tablespoons olive oil.
- In the same skillet over medium heat, soften the shallots in the remaining olive oil. Deglaze with the vinegar. Reduce until all liquid has evaporated. Add the maple syrup and port and reduce until syrupy. Season with salt and pepper. Add the livers and reheat, coating thoroughly with sauce. Adjust the seasoning.
Nutrition Facts : Calories 414, Fat 19.8, SaturatedFat 4.5, Cholesterol 686.8, Sodium 146.7, Carbohydrate 15.8, Sugar 11.2, Protein 34
MAPLE-GLAZED CHICKEN
Provided by Metro
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F/180°C.Wash chicken inside and out under cold running water and pat dry.Set chicken on a grill in a casserole and roast uncovered for 30 min.In a bowl, mix remaining ingredients, except butter, together. Brush maple sauce on chicken.Dot with knobs of butter and roast uncovered for another 30-40 min.Baste chicken with maple sauce during roasting.Serve with puréed sweet potatoes and green beans.
MAPLE GLAZED CHICKEN WITH SWEET POTATOES
A sweet and slightly tangy option for chicken and potatoes. This is a favorite in our house.
Provided by Barbie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
- Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
- To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 62.1 g, Cholesterol 64.6 mg, Fat 9.8 g, Fiber 5.5 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 614.2 mg, Sugar 30.8 g
BAKED MAPLE CHICKEN THIGHS
Here's an easy, breezy, delicious chicken thigh recipe. Easy to prepare and easier to eat! The marinade is delicious on pork, too!
Provided by Bwoogie1
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Place chicken in the prepared casserole dish and pour remaining marinade on top.
- Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 17.2 g, Cholesterol 56.6 mg, Fat 6.2 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 425.4 mg, Sugar 12.5 g
MAPLE GLAZED CHICKEN THIGHS
While chicken breasts are a staple for me, I enjoy the deeper flavors imparted by thighs. This is a recipe I modified from Eating Well magazine that pairs that richness with a slightly sweet flavorful marinade and sauce. These are fabulous when marinated overnight, but you can go a short as two hours. The thighs can be cooked on an indoor or outdoor grill or broiled.
Provided by justcallmetoni
Categories Chicken Thigh & Leg
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
- When ready to cook, prepare the cooking surface with a light coating of cooking spray or oil. Remove the thighs from the marinade removing any excess.
- Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
- Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
- Generously brush the chicken with the sauce and serve.
Nutrition Facts : Calories 194.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 68.1, Sodium 874.6, Carbohydrate 23.6, Fiber 0.3, Sugar 18.8, Protein 17.6
MAPLE GLAZED CHICKEN RECIPE
Provided by Tawra
Number Of Ingredients 5
Steps:
- Preheat oven to 450°.
- Mix maple syrup, lemon juice and butter together in a small saucepan.
- Simmer 5 minutes.
- Spray a baking dish.
- Place chicken in the dish.
- Add salt and pepper to the chicken.
- Bake 10 minutes.
- Remove chicken from oven and pour on glaze.
- Bake 15 minutes more or until juices run clear.
MAPLE GLAZED CHICKEN
Maple Glazed Chicken. Let me say that again, Maple Glazed Chicken! Just writing that makes me hungry because it's just so very good. Oh, and it costs less than seven dollars to make. SEVEN WHOLE DOLLARS. Awesome.
Provided by Jamie
Categories Dinner (And Also Second Dinner If You're a Hobbitses)
Time 1h5m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Mix maple syrup, lemon juice and butter together in a small saucepan. Simmer 5 minutes. Spray a baking dish and place chicken in it. Add salt and pepper to the chicken. Bake 10 minutes. Remove chicken from oven and pour on glaze. Bake 15 minutes more or until juices run clear.
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MAPLE GLAZED CHICKEN BREASTS RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanCategory Main CourseServings 2Calories 205 per serving
- In a large resealable plastic bag, combine maple syrup, soy sauce, lemon juice, garlic, ginger, and pepper. Place the chicken breasts in the bag and turn to coat with the marinade. Seal the bag and refrigerate chicken for 2 hours, turning several times.
- Oven: Preheat oven to 375 degrees F. Remove chicken from the marinade (reserving the marinade - see below), and place on a baking pan; cook approximately 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife)
- Barbecue: Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Remove chicken from the marinade (reserving the marinade), and place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).
MAPLE-MUSTARD GLAZED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (107)Total Time 25 minsServings 4Calories 264 per serving
- Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.
MAPLE GLAZED CHICKEN - THE TOASTY KITCHEN
From thetoastykitchen.com
5/5 (2)Total Time 15 minsCategory Main CourseCalories 239 per serving
- Slice chicken breasts in half lengthwise to about 1 inch thickness. Season all sides with salt and pepper.
- In a saute pan over medium heat, add 1 tablespoon of olive oil. When hot, add chicken breasts and cook about 4 minutes per side, or until cooked through and juices run clear. Remove chicken from pan.
- Add remaining olive oil, maple syrup, lemon juice, cornstarch, garlic, ground ginger, and water. Whisk until cornstarch has dissolved and ingredients are incorporated. Cook for 1-2 minutes, or until sauce has thickened slightly.
BALSAMIC-GLAZED CHICKEN LIVERS RECIPE | CUCINA ENOTECA
From westcoastprimemeats.com
Servings 4-6Total Time 1 hrCategory Poultry
- Place a dollop of the port braised onion in the center of each of four plates. Put two pieces of the chicken livers on top of the onion and cover with remaining glaze. Add one piece of the grilled scallion to each dish and a few slices of the sliced radish.
BAKED MAPLE GLAZED CHICKEN - CLEVERLY SIMPLE
From cleverlysimple.com
Reviews 2Category DinnerCuisine AmericanTotal Time 45 mins
- Place your chicken breasts in the bottom of a shallow baking pan. Mix all remaining ingredients and pour the sauce over top of the chicken.
- Bake the chicken for 35 – 45 minutes, basting at least twice during cooking. When the internal temperature of the breast reaches 160 degrees, remove the pan from the oven.
- Cover the pan with foil, and let the chicken rest for 5 minutes. Serve the chicken over top of rice or butter noodles and garnish
MAPLE GARLIC GLAZED CHICKEN BREASTS - KITCHEN DIVAS
From kitchendivas.com
Cuisine AmericanEstimated Reading Time 5 minsCategory Main Course
- Combine and whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper into a small dish. Pour into a re-sealable bag and add chicken. Remove as much air as possible and refrigerate for at least 2 hours, or ideally, overnight. Adjust chicken periodically and be sure chicken is covered with the marinade.
- When you are ready to bake, preheat your oven to 350 degrees. Prepare an 8x8 or 9x9 inch baking pan with tinfoil lightly coated with cooking spray. Set aside.
- Pour the reserved marinade and the chicken into your prepared pan. Bake for 40-50 minutes. I usually flip each of the chicken breasts over every ten minutes or so instead of basting. The choice is yours but you will be glad you did one or the other! Serve when juices run clear or your thermometer tells you your chicken breasts are done! Enjoy!
- Start to bake chicken on a rimmed edge baking sheet, with a rack, on 350 for about 45 minutes. While chicken is baking, using a small saucepan, simmer marinade over medium heat. Cook until reduced by about half, less than 10 minutes. Baste the chicken frequently with the reduced sauce, as soon as it is ready, for the rest of the baking time. This method will leave you with a thicker glaze on the outside of your chicken breasts. Just as delicious but a bit more work!
SOY-MAPLE-GLAZED CHICKEN LEGS RECIPE - IAN KNAUER | FOOD ...
From foodandwine.com
Servings 4Total Time 50 minsCategory Chicken
- Preheat the oven to 425°. In a medium bowl, stir together the syrup, soy sauce, vinegar, 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Toss the chicken with the marinade and let stand for 20 minutes.
- Place the chicken along with the marinade on an aluminum foil–lined baking sheet and roast until golden brown and cooked through 40 to 45 minutes. Season with salt and pepper and serve.
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