Chicken with Black-Pepper Maple Sauce

Chicken with Black-Pepper Maple Sauce
Photo by Romulo Yanes


  • 1 10-inch round of parchment paper
  • 5 tablespoons unsalted butter
  • 5 to 6 lb of weights such as 3 (28-oz) cans of tomatoes
  • ¾ cup reduced-sodium chicken broth
  • 1 3- to 3 1/2-lb whole chicken
  • 1 tablespoon whole black peppercorns
  • kitchen shears
  • + 7 more ingredients
    • ¼ teaspoon black pepper
    • 2 10-inch heavy skillets (one well-seasoned cast-iron or heavy nonstick)
    • ¼ cup dark amber or Grade B maple syrup
    • 1 1-inch-long sprig fresh rosemary
    • 1 teaspoon salt
    • 2 3-inch-long sprigs fresh rosemary
    • ¼ cup cider vinegar

Cut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through...

View full recipe at Epicurious


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