Maple Chicken Pot-au-Feu with HerbsPrint Category Whole chicken Thematic No thematic Source IGA Evaluation
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- 15 mL (1 tbsp.) butter
- 15 mL (1 tbsp.) olive oil
- 10 small French shallots, peeled
- 4 small cloves garlic, halved
- Salt and ground pepper to taste
- 90 mL (6 tbsp.) maple syrup
- 1 small whole chicken (1 kg/2.2 lb.), cut into 6 pieces
- 125 mL (½ cup) dry white wine
- 500 mL (2 cups) chicken broth
- 1 sprig fresh thyme
- 5 mL (1 tsp.) celery salt
- 10 mL (2 tsp.) dried rosemary
- 15 mL (1 tbsp.) beurre manié (combination of equal amounts of softened butter and flour)
- Melt butter in oil in a casserole pot. Sweat and sauté shallots and garlic for 4 minutes over medium heat. Salt and pepper, then remove from pot. Set aside.
- Pour maple syrup into pot and sear chicken pieces on all sides for a few minutes over medium-high heat. Add garlic and shallots.
- Deglaze with white wine. Moisten with chicken broth. Salt and pepper to taste. Add thyme, celery salt and rosemary. Cover and simmer over low heat for 2 hours.
- Place chicken pieces and shallots in a serving dish and top with sauce. Serve with root vegetables. If a thicker sauce is desired, pour sauce into a small saucepan, add beurre manié, whip vigorously and heat for a few minutes over medium until smooth.