Maple-Glazed Chicken

Maple-Glazed Chicken is a main course that serves 4. One serving contains 975 calories, 50g of protein, and 7g of fat. For $7.99 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of maple syrup, fresh sage, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. 55 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodnetwork. With a spoonacular score of 90%, this dish is great. If you like this recipe, you might also like recipes such as Maple-Glazed Chicken, Maple Glazed Chicken, and Maple-Mustard Glazed Chicken.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Photograph by Antonis Achilleos 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. Photograph by Antonis Achilleos

 

Step by step:

1. Pat the chicken dry and season all over with salt.

2. 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.

3. 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.

4. 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

1. Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.

2. 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.

3. Photograph by Antonis Achilleos

4. Pat the chicken dry and season all over with salt.

5. 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.

6. 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.

7. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.

8. Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.

9. 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.

10. Photograph by Antonis Achilleos

Nutrition Information:

covered percent of daily need