Prep 20 mins
Cook 1 min
This is a Quebec recipe, usually served in the spring or for Easter holiday. You can serve this of course anytime of year and no doubt if you serve this to your guests they will want this recipe :)
- 2 chicken legs, and
- 2 chicken breast halves, with skin on
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups maple syrup
- 1⁄2 cup water
- 1⁄4 cup margarine or 1⁄4 cup butter
- dried fine herbs (optional) or spices, of your choice (optional)
- salt and pepper
- Season each chicken leg and chicken breast in salt and pepper and your preferred herb and or spice.
- Coat your chicken legs and breasts in flour.
- In a large skillet or frying pan melt the butter.
- Cook the chicken on low heat and each side about 10 minutes until they are lightly browned and well cooked.
- Add the maple syrup and the water and mix well, spooning the maple syrup over the chicken pieces.
- Reduce your heat and simmer for 20 minutes adding a little more water and or syrup spooning the syrup mixture over the chicken as it cooks.
- Note: This recipe can be baked in oven at 325°F for 1 hour. I have made it accompanied with cut potatoes and carrots in the syrup mixture and it is heavely, to die for or serve with rice and asparagus tips.
I fried 2 skinless boneless chicken breasts coated in flour and seasoning salt mixture, fried in oil until golden brown on the outside. I then added the chicken to chunks of potatoes, squash and carrots in a casserole dish.Then I topped it all with the maple syrup, water combination and baked at 350 covered for half an hour, uncovered for another half an hour basting frequently. Cette Bonne!!!!