Monday, March 02, 2009
Chicken with Rosemary and Maple Syrup
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In the seemingly endless world of online meme’s, one of my darling friends asked me to list the first 25 songs that came up on my ipod and then pass the list along.
I got so far as pulling out the ipod and listening but decided against sharing what came up...turns out my musical taste is pretty bland...
I did notice something though…a lot of the songs were about rain. And umbrellas. Three umbrella songs and seven rain songs actually. In a row.
Weird, right? Is my music player trying to tell me something?
That would be nerve wracking.
And considering how gloomy it is today…well, I was that much more driven from those melancholy musings and in to my kitchen, to make something good and filling and happy making.
In the seemingly endless world of online meme’s, one of my darling friends asked me to list the first 25 songs that came up on my ipod and then pass the list along.I got so far as pulling out the ipod and listening but decided against sharing what came up...turns out my musical taste is pretty bland...
I did notice something though…a lot of the songs were about rain. And umbrellas. Three umbrella songs and seven rain songs actually. In a row.
Weird, right? Is my music player trying to tell me something?
That would be nerve wracking.
And considering how gloomy it is today…well, I was that much more driven from those melancholy musings and in to my kitchen, to make something good and filling and happy making.
Sad songs, be gone.
So I could think of nothing better than this chicken dish. It’s maple syrup glazed sticky-sweet glory. All types of perfection. Really lick-your-plate-clean goodness.
If this can't chase away the glooms, well, I don't know what will...
Try it my peaches, and taste the joy.
6 chicken legs and thighs
2 tablespoons butter
1 cup maple syrup
1 cup chicken stock
1 tablespoon rosemary, minced
1 tablespoon apple cider vinegar
1 heaping tablespoon coarse-ground black pepper
salt to taste
In a large pan, melt the butter over medium heat.
Add the chicken legs and thighs and let brown for a few minutes. Add the maple syrup, chicken stock, salt, rosemary and pepper and let simmer for 15 minutes, turning the chicken once or twice to ensure it cooks through while the sauce reduces and thickens. Add the black pepper towards the end of the cooking.
Taste the sauce when the chicken is cooked through and add vinegar as needed. (It shouldn't taste like vinegar, it just is there to cut the sweetness a bit.)
Serve at once.
Makes four to six servings.
© 2009 Fresh Approach Cooking
_________________________________________________
© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com/
Native Americans in Eastern North America were the first to discover "sinzibuckwud," the Algonquin word for maple syrup, meaning "drawn from wood." Wiki
Have you eaten at Animal lately?
More than 110 maple producers across New York are joining together to offer the state's 14th annual Maple Weekend, March 21-22 and March 28-29, 10 a.m.-4 p.m. each day. Sugar houses will be open for visitors, and events will include tastings and demonstrations of how sap is boiled into syrup. Syrup and related products will be available for purchase. New York is the second-largest source of maple syrup in the United States with 1,500 producers. (Vermont is No. 1.) - AP
So I could think of nothing better than this chicken dish. It’s maple syrup glazed sticky-sweet glory. All types of perfection. Really lick-your-plate-clean goodness.
If this can't chase away the glooms, well, I don't know what will...
Try it my peaches, and taste the joy.
6 chicken legs and thighs
2 tablespoons butter
1 cup maple syrup
1 cup chicken stock
1 tablespoon rosemary, minced
1 tablespoon apple cider vinegar
1 heaping tablespoon coarse-ground black pepper
salt to taste
In a large pan, melt the butter over medium heat.
Add the chicken legs and thighs and let brown for a few minutes. Add the maple syrup, chicken stock, salt, rosemary and pepper and let simmer for 15 minutes, turning the chicken once or twice to ensure it cooks through while the sauce reduces and thickens. Add the black pepper towards the end of the cooking.
Taste the sauce when the chicken is cooked through and add vinegar as needed. (It shouldn't taste like vinegar, it just is there to cut the sweetness a bit.)
Serve at once.
Makes four to six servings.
© 2009 Fresh Approach Cooking
_________________________________________________
© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com/
Native Americans in Eastern North America were the first to discover "sinzibuckwud," the Algonquin word for maple syrup, meaning "drawn from wood." Wiki
Have you eaten at Animal lately?
More than 110 maple producers across New York are joining together to offer the state's 14th annual Maple Weekend, March 21-22 and March 28-29, 10 a.m.-4 p.m. each day. Sugar houses will be open for visitors, and events will include tastings and demonstrations of how sap is boiled into syrup. Syrup and related products will be available for purchase. New York is the second-largest source of maple syrup in the United States with 1,500 producers. (Vermont is No. 1.) - AP
Labels: Chicken, Entree, Gluten Free
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# posted by 
: 3/02/2009 07:29:00 PM
: 3/02/2009 07:29:00 PM 
hey now, not all umbrella songs are melancholy. How 'bout 'Bus Stop' by the Hollies? anyway that chicken recipe sounds yummy. Thanks for posting it.
It's great to see a recipe using maple syrup! I enjoy finding different ways to use maple syrup.
Mark F. Garso, 37
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Mark F. Garso, 37
# posted by : 4/09/2009 08:56:00 AM
: 4/09/2009 08:56:00 AM << Home
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