Maple-Glazed Chicken

Maple-Glazed Chicken is a main course that serves 4. One serving contains 975 calories, 50g of protein, and 7g of fat. For $7.99 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of maple syrup, fresh sage, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. 55 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodnetwork. With a spoonacular score of 90%, this dish is great. If you like this recipe, you might also like recipes such as Maple-Glazed Chicken, Maple Glazed Chicken, and Maple-Mustard Glazed Chicken.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/4 cup apple cider vinegar

1/4 cup fresh sage, torn

Kosher salt

1/2 cup low-sodium chicken broth

1/4 cup maple syrup

2 tablespoons extra-virgin olive oil

2 apples (1 red, 1 green), cored and cut into wedges

8 medium shallots, quartered lengthwise

2 pounds skin-on, bone-in chicken breasts, cut into large chunks

Equipment:

frying pan

bowl

Cooking instruction summary:

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. Photograph by Antonis Achilleos 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. Photograph by Antonis Achilleos

 

Step by step:


1. Pat the chicken dry and season all over with salt.

2. 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.

3. 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.

4. 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

1. Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.

2. 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.

3. Photograph by Antonis Achilleos

4. Pat the chicken dry and season all over with salt.

5. 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.

6. 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.

7. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.

8. Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.

9. 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.

10. Photograph by Antonis Achilleos


Nutrition Information:

Quickview
975k Calories
49g Protein
7g Total Fat
182g Carbs
32% Health Score
Limit These
Calories
975k
49%

Fat
7g
11%

  Saturated Fat
1g
7%

Carbohydrates
182g
61%

  Sugar
45g
51%

Cholesterol
0.0mg
0%

Sodium
212mg
9%

Get Enough Of These
Protein
49g
99%

Copper
2mg
127%

Iron
12mg
71%

Fiber
17g
70%

Vitamin C
47mg
58%

Calcium
461mg
46%

Manganese
0.76mg
38%

Vitamin B2
0.3mg
18%

Vitamin B6
0.21mg
11%

Potassium
349mg
10%

Vitamin E
1mg
8%

Vitamin K
6µg
6%

Magnesium
21mg
5%

Phosphorus
50mg
5%

Folate
19µg
5%

Vitamin B1
0.06mg
4%

Vitamin B3
0.6mg
3%

Zinc
0.43mg
3%

Vitamin B5
0.2mg
2%

Vitamin A
51IU
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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