So, a couple of weeks ago I picked up 5 cans of fresh maple syrup. It was direct from Quebec, a province known for producing some of the country’s best of the pure, syrup-y goodness. There was a woman in a local recipe group I’m in who had put out the call to anyone interested that she had a batch coming from Quebec and the proceeds benefitted the Scouts. Well, I was so in! If there’s one thing I love it’s maple syrup. I made my arrangements with the very nice Lyne to meet up and proceeded to get super excited about all of the delicious treats I’ll be whipping up featuring my wealth of maple syrup. 🙂
I told Joe I was getting up extra early last Friday morning. Him: “What for?” Me: “I’m meeting someone in a red car down at the park to pick up 5 cans of maple syrup” Him: “Where did you meet this person?” … pause … Me: “Facebook” … another longer pause … Him: “Sounds a little weird.”
It was pretty funny. I convinced him it was all legit and off I went to pick up the goods. It was actually a very beautiful walk down to the lake and I felt pretty energized the rest of the day. I see why so many enjoy working out first thing in the morning and when the weather is nice, exercising outdoors is so invigorating.
OK! Enough rambling – onto the chicken!
I wanted a bit of colour, so I seared the chicken breast in a little olive oil in my cast iron pan, giving it a flip after 5 minutes.
To make the glaze, I transferred the chicken to a plate and used the pan to boil some water together with my special Quebec maple syrup. 🙂 I added in some of my roasted rosemary garlic puree and stirred it all together.
And to give it a little something something, a touch of mustard and vinegar.
It turns into a nice liquidly sauce.
Pop the chicken back into the pan and into the oven it goes. Give the chicken a flip and a basting a couple of times to ensure awesomeness. 😉
I had mine with greens and some rice that I mixed with some of the extra glaze from the pan. It was a great dinner.
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- 2 tsp olive oil
- 4 chicken breasts rinsed and patted dry
- ¾ cups water
- ¼ cup pure maple syrup
- 1 ½ tbsp roasted garlic puree or 3 garlic cloves minced
- 2 tsp dried rosemary
- 1 tsp dried parsley
- ½ tbsp apple cider vinegar
- ½ tbsp balsamic vinegar
- 1 tbsp stone ground mustard
- sea salt and fresh pepper to taste
- Preheat your oven to 400
- In a cast iron (or other oven proof pan) heat the olive oil over medium heat. Season the rinsed and patted dry chicken with sea salt and pepper and add them to the pan
- Flip the chicken after 4-5 minutes and let it cook on the other side for another 4-5 minutes. Transfer the chicken to a plate
- Add ½ cup of the water (be careful as the pan is still hot and it could spit up at you and steam will be released) and the maple syrup, along with the garlic, rosemary and parsley. Stir well and bring to a low boil
- Reduce the heat and stir in the vinegar and mustard
- Add the chicken back to the pan and baste well with the sauce. Pop into the oven for 15 minutes, turning and basting 2 or 3 times
- Ensure the chicken is cooked by checking for any pink in the centre and remove from the oven. Transfer chicken to plates and stir the remaining sauce, which you can add to the chicken or use it to drizzle over rice or potatoes