Chicken with Black Pepper Maple Sauce Recipe

Looking for an easy Chicken with Black Pepper Maple Sauce recipe? Learn how to make Chicken with Black Pepper Maple Sauce using healthy ingredients.


Submitted by amyjohanna

Makes 8 servings



From epicurious.com - The recipe calls for a whole chicken, butterflied, but I used pieces and it worked fine, then I also removed the skin. Additionally, I used margarine where butter was called for to make the recipe dairy-free (and used less than called for).

Recipe Ingredients for Chicken with Black Pepper Maple Sauce

344 g (two chicken breasts)
104 g (two chicken thighs)
190 g (two chicken legs)
42 g (two chicken wings - so a whole chicken, but for some reason I couldn't enter that)
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons margarine
3 tbsp fresh rosemary
1 tablespoon whole black peppercorns
1/4 cup maple syrup
3/4 cup chicken broth
1/4 cup cider vinegar

Recipe Directions for Chicken with Black Pepper Maple Sauce

  1. If using a whole chicken: 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 slit. Tuck wing tips under breast. Sprinkle chicken all over with salt and ground pepper.

  2. If using chicken pieces: Sprinkle pieces with salt and ground pepper.

  3. Heat 3 tablespoons margarine in 10-inch cast-iron or heavy nonstick skillet over moderate heat.

  4. Add chicken, skin side down, and arrange rosemary sprigs (or sprinkle dried rosemary) over chicken. Cover with parchment round and second skillet, then top with weights. Cook chicken until skin is browned, about 15 minutes.

  5. Remove and reserve weights, top skillet, parchment, and rosemary, then carefully loosen chicken from skillet with a spatula. Turn chicken over and re-place rosemary sprigs, then re-cover with parchment, skillet, and weights. Cook until chicken is just cooked through, 15 to 20 minutes more.

  6. Make sauce while chicken cooks: Toast peppercorns in a dry 1-quart heavy saucepan over moderate heat, shaking pan occasionally, until fragrant, about 3 minutes.

  7. Transfer to a clean cutting board and coarsely crush with a rolling pin.

  8. Return peppercorns to saucepan and bring to a simmer with syrup, 1/2 cup broth, and small rosemary sprig, then reduce heat and simmer 20 minutes.

  9. Transfer chicken to a platter and loosely cover with foil.

  10. Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half.

  11. Stir in maple mixture and remaining 1/4 cup broth and boil until slightly syrupy, about 3 minutes.

  12. Reduce heat to low and swirl in remaining 2 tablespoons butter.

  13. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids. Serve chicken with sauce.

Categories

Chicken, Main Dish, American, Kosher

Nutrition Facts
Serving Size 134.7g
Amount Per Serving
Calories
242
Calories from Fat
103
% Daily Value*
Total Fat
11.4g
18%
Saturated Fat
2.5g
13%
Trans Fat
0.0g
Cholesterol
76mg
25%
Sodium
501mg
21%
Potassium
280mg
8%
Total Carbohydrates
8.1g
3%
Dietary Fiber
0.7g
3%
Sugars
5.9g
Protein
25.4g
Vitamin A 7% Vitamin C 1%
Calcium 4% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in niacin
  • High in selenium
  •   Bad points
  • High in cholesterol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement