Oven-Crisped Chicken with Maple Vinegar Sauce

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Sauce:
2 T. butter
¼ c. chopped shallots
½ t. cracked black pepper
¼ t. nutmeg
1/3 c. cider vinegar
1/3 c. maple syrup

Melt Butter in a sauté pan. Add shallots and cook until translucent. Add pepper and nutmeg. Add vinegar, then bring to a boil. Add maple syrup, and return sauce to a boil, then reduce sauce by half. Set aside.

Chicken:
1 3-4 lb. Chicken (have the butcher remove the backbone so the chicken stays flat).
Kosher salt
White pepper
2 T. grapeseed oil
Make an incision in chicken’s thighs, then tuck in the legs. Heat oven to 500 degrees. Heat oil in an ovenproof skillet. Place the chicken in skin side down and immediately put in the oven. Cook for 10 minutes, then turn chicken over and continue basting and cooking until juices run clear – about 25-30 minutes. Pour off fat and remove chicken to rest, then deglaze skillet with maple sauce over medium-low heat.

Topping
¾ c. slivered almonds
3T. butter
½ c. dried cranberries
½ c. leeks, finely sliced
1 T. dried breadcrumbs
kosher salt
Freshly ground pepper
Combine almonds and butter over medium-high heat until almonds are toasted. Add cranberriesand leeks and continue to pan roast for 1 minute. Add breadcrumbs, then season with salt and pepper.

Cut chicken into pieces (breast/wing — thigh/leg) – top with sauce, then topping.

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