As part of our International Day at camp we had each Ward submit 3 to 5 recipes from their country. My personal favorite was a recipe submitted by the Clermont Ward entitled Maple Chicken...let's just say we have made it at home not only in the Dutch Oven, but also in the crock pot. It is to die for!
Chicken Breasts Baked in Maple Syrup
Poi trine de Poulet au sirop
4 bone-in Chicken Breasts
1/4 cups Unbleached Flour
Salt and Freshly Ground Black Pepper
2 tablespoons Unsalted Butter
1/2 cup Maple Syrup
1 teaspoon Dried Savory
1 teaspoon Dried Thyme
1 teaspoon Dried Sage
1 Onion, peeled and thinly sliced
1/2 cup Chicken Stock
Preheat Oven to 350.
Mix some salt and pepper into the flour and pour the floor into a plastic bag.
Place the chicken into the flour, one or two at a time, and shake to coat.
In a large Dutch oven, heat the butter over med-high heat.
When it starts to bubble, add the chicken breasts and brown on both sides.
Pour the maple syrup over the breasts and sprinkle the herbs.
Arrange the onion slices on the top; pour over the chicken broth and place in the oven.
Bake, basting the chicken with the pan juices, for about 50 minutes.
To Serve:
Place one breast on 4 plates, drizzle on some of the cooking juices and serve hot.
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