The Tardy Hostess's Variation on Mirj's Boozy Maple Chicken

Submitted by Sarah Chana

"With less than two hours to go before the beginning of our big holiday meal, I still had to make chicken for 16 people, and a whole bunch of other dishes. Desperate for a new idea, I came to 'Zaar, hoping it would (once again) save the day. Hooray for Mirj! I took her Boozy Maple Chicken recipe and "followed" it in my way, i.e. by substituting half the ingredients but more or less following it perfectly. Anyhow, here is what I came up with. Hope you like it. I have given the quantities for 6 ppl, but I really made it for many more."

 

• Ready In: 35mins
• Ingredients: 4
• Serves: 4-6

ingredients

• 6 boneless skinless chicken breast halves
• 1⁄2 cup whiskey
• 1⁄2 cup real maple syrup (if you run low on maple syrup, you can add in some honey, but don't use only honey)
• 1 onion, sliced very thin

directions

1. Rinse the chicken and drop it, unceremoniously, in a roasting pan.
2. Mix together the wet stuff. Pour it on the chicken.
3. Top with the onion.
4. Bake. covered, at 350F for about 30 minutes, uncovering for the last 5-10 minutes so that it gets brown.

Reviews

[Eaglecrossing]

I cooked it at 400 like the original recipe and then had to broil it to brown it. Next time I may try the convection roast feature on my oven perhaps that will help. It did turn out moist and I liked the additon of the onions to the original recipe.

 

[karen]

I really liked the flavor combination of the whiskey and maple syrup, and this was defintely once of the easiest chicken dinners I've made. But, I couldn't get the chicken to brown at all, and would have like the onions better if they had been sauted and carmelized in a little of the whiskey sauce. This one would need some tweaking for my tastes.

 

[Saralaya]

I had no onions so I followed the link to Mirj's original recipe, once I knew it could be done with boneless chicken. We loved it! I made it again today, with a boneless half turley breast. I had time to let it marinate in the friedge for a few hours and my husband loved it even more than the first time. He wants it again soon. I did have to pour some of the liquid off, too much for the pan I was using. Thanks again Sarah Chana, if I hadn't found this in your recipes I might not have found it at all.

 

[Mirj2338]

I've made this version without even ever having seen this recipe! Since I first came up with <a href="/144853">Mirj's Boozy Maple Chicken</a> I've been making it regularly, but sometimes I use chicken breasts instead of the whole cut-up chickens that my recipe calls for. My only change is to use lots of paprika. Hey, I'm Hungarian, I think it's a law that we have to use paprika in everything. Sherry, thanks for being so creative, I'm glad it worked out for you this way! Note to self: try this in the crockpot for Shabbat morning!

 

[Nongrata in WA]

I had a tough time with this one.... I think I used too small a baking pan, becaue my onions or anything else never browned. I wound up putting the whole thing in a skillet. I made sure the breasts were cooked, then removed them and reduced the remaining liquid and onions to a sort of pan sauce. I think next time I will pound the breasts flat and use a wider, shallow baking pan. That notwithstanding, they were DELICIOUS!!!! Really good cold the next day on a salad with maple vinaigrette, too! Thanks!!