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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Chicken with Maple Syrup - Pepper Sauce

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

1 3 lb. free range whole chicken
Salt and freshly ground black pepper
5 Tablespoons unsalted butter
3 fresh rosemary sprigs
1/2 Tablespoon whole black peppercorns
1/4 cup pure maple syrup
3/4 cup gf Chicken Stock
1/4 cup cider vinegar
Rosemary sprigs for garnish

Directions

Cut the backbone out of the chicken using kitchen shears (cut to the right and left of the backbone to remove). Pat the chicken dry and spread it flat, skin side up, on a cutting board. Tuck the wing tips under the breast. Sprinkle the chicken all over with salt and freshly ground black pepper.

Heat 3 tablespoons of butter in a large cast iron or heavy non-stick skillet over medium heat until the foam subsides. Add the chicken skin side down, and arrange 2 rosemary sprigs over the chicken. Cover the skillet and cook until the skin is browned about 15-20 minutes. Remove the lid and the rosemary (reserve). Carefully loosen the chicken from the skillet with a spatula. Turn the chicken over and replace the rosemary on top the chicken. Cover and continue to cook until the chicken is just cooked through, about 20 minutes longer.

While the chicken cooks make the sauce:
Toast the peppercorns in a dry 1 quart saucepan over medium heat, shaking periodically, for about 3 minutes or until fragrant. Transfer the peppercorns to a clean cutting board and coarsely crush with a rolling pin. Return the peppercorns to the pan and add the syrup, 1/2 cup chicken stock, and the remaining rosemary sprig; bring to a simmer. Simmer mixture for 20 minutes, stirring occasionally.

When the chicken is cooked through, transfer to a platter and tent loosely with foil to keep warm. Add the cider vinegar to the skillet and deglaze by scraping up the browned bits on the bottom of the pan. Boil until the liquid is reduced by half. Stir in the maple syrup mixture and remaining 1/4 cup chicken stock and boil until the mixture is thickened slightly, about 3 minutes. Reduce the heat to low and add the remaining 2 tablespoons of butter, stirring until blended in. Adjust seasonings to taste with salt and freshly ground black pepper. Pour the sauce through a fine mesh sieve into a bowl, discarding the solids. Carve the chicken and serve with the sauce. Garnish with rosemary sprigs.

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