Wednesday, 3 July 2013

Maple & Pepper Glazed Chicken

I had only heard of maple chicken until I got to make it myself today! I decided to leave the peppercorns whole in this dish, it adds a bit of a kick to it!
I would perhaps serve this with some mached potatoes on the side, but the chicken and carrots were delicious, not to mention the sauce - Sticky, sweet and peppery!

Maple & Pepper Glazed Chicken
(Serves 2, about 535 calories each)


3 carrots, about 225g, cut into 3 or four diagonally
1 1/2 tbsp olive oil
2 large chicken breasts, about 400g
1 big garlic clove, finely chopped
1 tsp black peppercorns
1 tbsp red wine vinegar
2 tbsp maple syrup
100 ml chicken stock (half a cube)

- Heat the oven to about 200°C. Toss the carrots in 1 tbsp oil,, season with some salt and pepper and place on a tray. Roast them for about half an hour.

- Slice the chicken a few times across, or flatten it. Season with salt and pepper and brown in a lightly sprayed frying pan. Cook until browned on each side, and put aside on a plate.

- Add garlic and peppercorns to the pan and fry for a minute, before adding the stock, syrup and vinegar. Let it reduce for a few minutes before returning the chicken to the pan. Let it cook on medium heat for about 7-10 minutes until cooked. Frying time depends on the thickness of the chicken.

- If the glaze becomes a little too thick, before the chicken is cooked, just add a little more water and stir well.

Serve the chicken with the carrots on the side and make sure you pour the rest of the glaze over the vegetables and chicken.

Original source:
http://www.bbcgoodfood.com/recipes/325607/maple-and-pepperglazed-chicken-with-roasted-carrot

- Jules

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