Maplevinegarcrispychicken Recipes

Steps:

• Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
• Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
• Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Steps:

• Preheat the oven to 450 degrees F.
• For the potatoes: Place the potatoes in a medium saucepan, cover with cold water by 1 inch and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a sharp knife, about 15 minutes. (This is a good time to start the chicken.)
• Drain the potatoes and transfer to a large skillet (not nonstick). Gently flatten the potatoes so the skin bursts but the potatoes still hold together (see Cook's Note).
• Drizzle the olive oil all over the potatoes and set the skillet over medium heat. Cook for about 8 minutes, flipping halfway through, until the potatoes are golden brown on both sides. Sprinkle all over with the seasoned salt and gently toss to coat.
• For the chicken: Heat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and make sure it gets very hot. Pat the chicken dry with paper towels and sprinkle all over with the seasoned salt. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Without flipping the chicken over, bake until firm to the touch and an instant-read thermometer inserted into thickest part (avoiding the bone) registers 165 degrees F, 12 to 14 minutes. (This is a good time to finish the potatoes.)
• Remove the skillet from the oven and flip the chicken. Brush the skin with the maple syrup. Drizzle any of the remaining maple syrup over the chicken.
• For the salad: Whisk the vinegar, garlic, mustard, maple syrup, salt and olive oil together in a medium bowl until combined; season with pepper. Set aside so the garlic can infuse the dressing, about 5 minutes. Remove the garlic and lightly toss the lettuce with the dressing in the bowl.

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Steps:

• Preheat oven to 375 degrees F.
• Begin the sauce by melting 2 tablespoons butter in a medium saucepan over medium high temperature, then add the shallots and cook until translucent.
• Add the pepper, nutmeg, and vinegar and bring to a boil, then add the maple syrup and return to a boil; allow to reduce by half and reserve.
• While sauce is reducing, begin working on the chicken by spatchcocking it: with sharp kitchen or poultry shears, cut the backbone out of the chicken by cutting along one side of the backbone, then along the other; turn the chicken over and remove the keel bone, then press down to flatten it; additionally, for this recipe you also remove the wings; do NOT remove the skin of the chicken.
• Season both sides of prepared chicken with salt and freshly ground black pepper.
• Heat the oil or fat in a large, heavy oven-proof skillet over high temperature; when it is very hot, carefully add the chicken skin-side-down into the hot pan (place the chicken away from you, not toward, to avoid oil splatters).
• Cook over high temperature for approximately 10 minutes, checking to see that the skin is turning a nice, crispy golden brown.
• Turn the chicken over in the skillet, then place the entire pan in the pre-heated oven and continue to roast, basting often, until done and juices run clear, about 35-45 minutes.
• When chicken is done, remove it from the oven and the pan and allow it to rest for about 10 minutes.
• While the chicken rests, begin the topping by combining the melted butter and almonds in a small skillet, and sauté until the nuts turn golden brown.
• Add the leeks and cranberries and cook until leeks begin to go limp, about 5 - 7 minutes, then add the bread crumbs and salt and pepper to taste and sauté for 3 minutes until crumbs begin to brown; remove and place in serving dish.
• Finish the sauce by removing the fat from the skillet the chicken was cooked in, then deglaze it with the sauce; pour completed sauce into a serving bowl.
• To serve: cut the chicken into serving size pieces, top with the sauce and then with the topping.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F. Place a wire rack on a rimmed baking sheet.
• Pat the game hens dry and place on the prepared rack. Mix the butter, 1/3 cup maple syrup and 2 tablespoons brown sugar with the salt and all the spices in a bowl. Rub the birds with the butter mixture, making sure it gets in all the cavities and under the skin. Reserve any unused butter for later. Sprinkle the hens with a little extra salt and paprika.
• Roast for 30 minutes, then baste with the juices at the bottom of the baking sheet, or a little of the remaining butter. Return to the oven and roast until the juices run clear and an instant-read thermometer inserted in the thigh (do not touch bone) registers 165 degrees F, another 15 to 30 minutes more. Remove the hens to a cutting board or serving tray to rest and remove the rack. Pour the dry sherry into the hot baking sheet and use a wooden spoon to scrape up any browned bits; add a little of the stock if necessary. Transfer the sherry mixture to a small saucepan and add any remaining butter. Melt over medium heat. Meanwhile, mix the cornstarch with 2 tablespoons chicken stock in a small bowl to make a slurry. Add the slurry and the remaining stock to the saucepan along with the remaining 1/3 cup syrup and remaining 2 tablespoons brown sugar. Cook, whisking constantly, until the mixture thickens, about 5 minutes. Serve the game hens with the sweet and spicy gravy.

Steps:

• Place chicken pieces in casserole dish and cover with syrup, oil, vinegar, tomato puree, sherry and soy sauce. Season with salt and pepper and add curry powder, marjoram and cloves. Combine well and marinate for 4 hours at room temperature.
• Place casserole on stove top on low heat and simmer 30 minutes. Add onion, mushrooms, raisins, almonds, green pepper and celery and cook another 30 minutes. Serve with wild rice.

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine chicken, onions, celery, tomatoes, zucchini, raisins, parsley, and mint, and set aside.
• In a small bowl, whisk together stock, ginger, garlic, curry powder, chutney, 3/4 teaspoon salt, red pepper, and cornstarch. Pour over chicken-vegetable mixture, and toss to combine.
• Meanwhile, bring 1/2 cup water and remaining 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork, cover again, and set aside until ready to serve.
• Fold two 24-inch lengths of aluminum foil in half crosswise, and unfold. Place half the chicken-vegetable mixture on one of the pieces of foil, 2 to 3 inches from the fold. Refold along the crease, enclosing mixture, and make a double 1/2-inch fold along the 3 open sides. Repeat process to make the second packet. Place both packets on a baking sheet, and bake for 18 minutes. Divide couscous between two bowls. Open packets, arrange contents over couscous, and serve immediately.

Steps:

• Preheat broiler with rack set 4 inches away from the heat source. Combine the breadcrumbs and the Parmesan cheese in a shallow dish. Place the egg in a second shallow dish. Season chicken on both sides with salt and pepper. Dip chicken in egg, turning to coat. Transfer to breadcrumb mixture, turning to coat; set aside.
• Pour spaghetti sauce into a 10-by-15-inch baking dish, or a rimmed baking sheet. In a large nonstick skillet, heat half of the oil over medium heat. Add half of the chicken, and cook until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined baking sheet to drain, then place in prepared baking dish. Repeat with remaining oil and chicken.
• Top each piece of chicken with a slice of mozzarella. Broil until sauce is hot, and mozzarella is melted and lightly browned in spots, 5 to 8 minutes.

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
• Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.

Steps:

• Preheat oven to 200 degrees celcius.
• Beat eggs and vinegar in a bowl.
• Crush chips in bag until they are completed smooshed. Pour chip bits onto a plate.
• Put tbs of oil into a baking dish and swish around so it covers base of dish.
• Dip chicken tenderloins into egg mixture and then roll in chips. Make sure chicken is completely covered with chips. Do this with all chicken tenderloins.
• Position chicken in baking tray. cook uncovered in oven for 15-20 minutes on each side. Keep an eye on chips to make sure they do not burn. If they do turn the oven down.
• Cut chicken to make sure it is cooked. Chips should have darkened a little.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish with olive oil.
• Combine maple syrup, soy sauce, garlic oil, ginger powder, sesame seeds, pepper, and cayenne in a bowl.
• Neatly arrange chicken thighs in the baking dish. Pour maple sauce over the chicken thighs. Use tongs or gloved hands to turn thighs over in sauce until fully coated. Cover with aluminum foil.
• Bake in the preheated oven for 40 minutes. Uncover baking dish and turn thighs over. Continue baking until an instant-read thermometer inserted into the center reads 200 degrees F (93 degrees C), about 15 minutes. Turn over once more and sprinkle with parsley. Let rest for 10 minutes before serving.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
• Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.

Steps:

• Season chicken with salt and pepper and lightly coat with flour.
• Put water on to boil for pasta. Meanwhile, in a large skillet over medium high heat, add olive oil. Add chicken and cook until golden brown. Remove chicken from skillet; tent to keep warm. Reduce heat to medium. In the same skillet, melt the butter. Add the leeks and mushrooms and saute until softened. Add vinegar and reduce by three-fourths. Add cream and tomatoes and cook until thickened. Add half the basil and all the cheese; reduce heat to keep warm.
• Cook pasta according to package directions. Add pasta to the cream sauce and toss with sauce. Garnish with the remaining basil. Serve chicken breasts alongside pasta.
• Note: if you can't find tarragon vinegar, make your own by combining 1 quart champagne vinegar, 3 whole peppercorns and 1/4 cup tarragon and letting it rest for 24 hours. If using dried pasta rather than fresh, start cooking the pasta before making the sauce so it comes together at the same time.

Steps:

• Preheat the oven to 425 degrees.
• Lightly grease a 13 x 9-inch pan.
• Place the chicken in the pan.
• In a small bowl, combine the vinegar, soy sauce, and Worcestershire sauce.
• Sprinkle 1/3 of this mixture over the chicken.
• Season with the salt, pepper, garlic powder, and onion powder.
• Bake for 30 minutes.
• Remove the chicken from the oven, and baste with another 1/3 of the vinegar mixture. Bake 15 minutes longer.
• Baste again with the remaining vinegar mixture.
• Return to the oven, and continued baking for 15 minutes, until the skin is golden brown and crispy.

Steps:

• Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
• Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
• Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.

Steps:

• Preheat oven to 375 degrees F.
• Begin the sauce by melting 2 tablespoons butter in a medium saucepan over medium high temperature, then add the shallots and cook until translucent.
• Add the pepper, nutmeg, and vinegar and bring to a boil, then add the maple syrup and return to a boil; allow to reduce by half and reserve.
• While sauce is reducing, begin working on the chicken by spatchcocking it: with sharp kitchen or poultry shears, cut the backbone out of the chicken by cutting along one side of the backbone, then along the other; turn the chicken over and remove the keel bone, then press down to flatten it; additionally, for this recipe you also remove the wings; do NOT remove the skin of the chicken.
• Season both sides of prepared chicken with salt and freshly ground black pepper.
• Heat the oil or fat in a large, heavy oven-proof skillet over high temperature; when it is very hot, carefully add the chicken skin-side-down into the hot pan (place the chicken away from you, not toward, to avoid oil splatters).
• Cook over high temperature for approximately 10 minutes, checking to see that the skin is turning a nice, crispy golden brown.
• Turn the chicken over in the skillet, then place the entire pan in the pre-heated oven and continue to roast, basting often, until done and juices run clear, about 35-45 minutes.
• When chicken is done, remove it from the oven and the pan and allow it to rest for about 10 minutes.
• While the chicken rests, begin the topping by combining the melted butter and almonds in a small skillet, and sauté until the nuts turn golden brown.
• Add the leeks and cranberries and cook until leeks begin to go limp, about 5 - 7 minutes, then add the bread crumbs and salt and pepper to taste and sauté for 3 minutes until crumbs begin to brown; remove and place in serving dish.
• Finish the sauce by removing the fat from the skillet the chicken was cooked in, then deglaze it with the sauce; pour completed sauce into a serving bowl.
• To serve: cut the chicken into serving size pieces, top with the sauce and then with the topping.
• Enjoy!