The Tardy Hostess's Variation on Mirj's Boozy Maple Chicken
- 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
- Rinse the chicken and drop it, unceremoniously, in a roasting pan.
- Mix together the wet stuff. Pour it on the chicken.
- Top with the onion.
- Bake. covered, at 350F for about 30 minutes, uncovering for the last 5-10 minutes so that it gets brown.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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.
-
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!
-
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!!
RECIPE SUBMITTED BY
<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher & Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher & Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p>
<p>Saralaya</p>