amazon

Balsamic Maple Chicken

Oh.
My.
G-d.
This chicken is the BEST chicken I have EVER made- maybe even good enough to get me a publishing deal!You must try it immediately! To demonstrate how awesome it is I have compiled some comments from taste testers:
"Wow- you hit this out of the park!" (guess who it was who used the baseball reference)
"Is this chicken or is this heaven?"
"Give me moreeeeeeeeee"
"Mmmmm bnaokjhu akjdou" ( couldn't understand anything but the mmmm due to overstuffed mouth, or maybe my taste tester recently learned Icelandic, not sure)
I knew this chicken was a home run (yes, I am being influenced by the baseball fanatic I live with) when I was still eating it on Wednesday and loving it. I usually can't stand leftover chicken but this tasted like it was fresh, I think it even got better as time passed!
Get the point?Now go make it!

This idea behind this chicken was to combine what I put in my favorite salad dressing ie: balsamic vinegar, maple syrup, dijon mustard (among other things) and one of my favorite chicken dishes which is 40 clove of garlic chicken which has garlic, rosemary and balsamic vinegar. I let the chicken marinate for 3 hours and the sauce really permeated into every part of the chicken. I think the rosemary is necessary but it is not too dominant in the sauce so if you don't like rosemary I think it is still worthwhile to use it.

1 cup balsamic vinegar
1/4 cup real maple syrup
1/4 cup honey
3/4 cup brown sugar
1 heaping Tablespoon dijon mustard
big pinch of dried rosemary
1/2 cup soy sauce
12 cloves of garlic, pressed in a garlic press
Maple syrup or granulated brown sugar
Chicken ( I used this amount of sauce on 8 bottoms, skin on)

Put all the ingredients in a sauce pan and bring it to a simmer just to combine everything. Put aside 1/3 a cup of the mixture for basting later on. Marinate the chicken in the mixture for about 3 hours, turning occasionally (I wouldn't marinate overnight because the vinegar is strong and can start to cook the chicken). Cook at 350 covered for at 11/2-2 hours. Uncover and baste with the rest of the sauce and drizzle with some maple syrup or sprinkle with brown sugar and cook for another 1/2 hour or so. Serve, and prepare for Icelandic comments of your own.

And here it is in all its glory:


This picture has been approved by all chickens worldwide who are willing to be eaten if made this way.


Comments

  1. Looks scrumptious !! Can't wait to get an oven so that I can make this.

    ReplyDelete
  2. That does sound/look good! I think I'll try it on my guests this shabbat. Normally I wouldn't experiment with new guests, but I trust you that much! I also have all those ingredients at home and the recipe sounds simple enough. Thanks!

    ReplyDelete
  3. where do I have to apply to become a taste tester?????

    ReplyDelete
  4. Faye, this chicken looks and sounds great. We will definitely try it.

    ReplyDelete
  5. you think joel and rose would like it? i may just etst it out for friday night

    ReplyDelete
  6. I would gobble that bird up - AND I'M A VEGETARIAN! Keep up the spectacular blogging please.

    ReplyDelete
  7. If I was making shabbos this week I would totally make it- next shabbos will have to do! love the blog Fagie!

    ReplyDelete
  8. The chicken got rave reviews. I made what I thought was an INSANE amount and there is only 1 piece left! I also made your carrot salad. Just got off of work now and am considering eating the chicken before going to sleep. It's just that good. :)

    ReplyDelete
  9. I can attest to the opening statement! This really is an Oh mY G-d chicken! I even aded some sliced sweet potatoes to cook with the chicken, it was super scrumptious!

    ReplyDelete
  10. I was one of the guests at Shoshi's house last year where this amazing chicken was DEVOURED!

    Do you think that this recipe might work on a roast?

    Thanks.

    ReplyDelete
  11. Yum!!! What would you serve along side?

    ReplyDelete
  12. Would you kindly clarify an ingredient for me. You post the recipe as "Chicken ( I used this amount of sauce on 8 bottoms, skin on)"....How many chickens is this recipe for AND you only use chicken bottoms, in which case, what comprises a chicken bottom? Thank you very much in advance, i cant wait to try out this recipe.

    ReplyDelete
  13. FAL - a bottom consists of a leg and thigh together and this makes enough for 8 of those- you could use this recipe on a whole chicken cut up as well, I just prefer to make it with bottoms.

    ReplyDelete
  14. My chicken didn't get the golden brown color like in the picture... did you broil it afterward?

    ReplyDelete

Post a Comment

Popular Posts