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Maple-Glazed Chicken




Source of Recipe


Food Network


Recipe Introduction


I made a few adjustments. The original recipe calls for skin-on, bone-in chicken breast, which I think (having made it) sounds cumbersome and awkward. I used boneless, skinless and also think it would be great with skinless thighs. The shallots melted away to almost nothing. Make sure to buy big ones and maybe try to leave a little bit of the root attached to each quarter. I’ve also made changes in the cooking directions - You will probably need to brown the chicken in batches and get the chicken out before starting with the apples and shallots. My directions reflect that. I also ended up using a cornstarch slurry (1 T. cornstarch to 2 T. water) to thicken right at the end. It was taking forever to reduce, and I didn’t want to overcook the chicken or the apples. I was glad I did because everything was properly cooked and would have definitely been overcooked if I’d waited for the liquid to reduce.



Recipe Link: https://www.foodnetwork.com/recipes/food-network-kitchen/maple-glazed-chicken-recipe-2106274

List of Ingredients




2 pounds skin-on, bone-in chicken breasts, cut into large chunks (see my note above)
Kosher salt
2 tablespoons extra-virgin olive oil
2 apples (1 red, 1 green), cored and cut into wedges
8 medium shallots, quartered lengthwise (see my note above)
1/4 cup fresh sage leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup pure maple syrup
1/4 cup apple cider vinegar
A cornstarch slurry (see my note above)


Recipe



Dry the chicken pieces well with paper towels and season with salt. Heat the olive oil in a large heavy skillet and brown the chicken pieces. Do not crowd the pan – do it in batches, if you need to. Turn the chicken pieces over and brown the other side. Remove from pan and add more oil, if needed. Add the apple wedges, shallots, and sage to the pan. Place the apple pieces cut side down and turn when browned on one side to brown the other.

Meanwhile, make the glaze: stir together the chicken broth, syrup, vinegar, and 1/2 teaspoon salt in a measuring cup.

When both sides of the apples and shallots are browned, place the chicken pieces back in the pan and cook (covering, if necessary) until the chicken is done through and the apples are tender. Stir as necessary. When done, add the chicken stock mixture and bring to a simmer. At this point, you can either reduce the liquid by three quarters or add a cornstarch slurry (see my note above). The entire cooking time should be about 15 minutes.

Yield: 4-6 servings