Chicken with Black-Pepper Maple Sauce

Name: Chicken with Black-Pepper Maple Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 Tbsp whole black peppercorns; 59 milliliters cider vinegar; 177 milliliters reduced-sodium chicken broth; 59 milliliters dark amber or Grade B maple syrup; 2 sprigs (3-inch-long) s fresh rosemary plus 1 (1-inch-long) sprig; 1 teaspoon salt; 5 Tbsps unsalted butter; 1 kilograms whole chicken

You can never have too many main course recipes, so give Chicken with Black-Pepper Maple Sauce If you have pepper, butter, salt, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Cut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board.

Ingredients you will need

Whole Chicken

Spread

Equipment you will use

Cutting Board

Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through slit. Tuck wing tips under breast.

Ingredients you will need

Chicken Drumsticks

Whole Chicken

Sprinkle chicken all over with salt and ground pepper.

Ingredients you will need

Ground Black Pepper

Whole Chicken

Salt

Heat 3 tablespoons butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add chicken, skin side down, and arrange larger rosemary sprigs over chicken. Cover with parchment round and second skillet, then top with weights. Cook chicken until skin is browned, about 15 minutes.

Ingredients you will need

Rosemary

Whole Chicken

Equipment you will use

Frying Pan

Remove and reserve weights, top skillet, parchment, and rosemary, then carefully loosen chicken from skillet with a spatula. Turn chicken over and re-place rosemary sprigs, then re-cover with parchment, skillet, and weights. Cook until chicken is just cooked through, 15 to 20 minutes more.

Ingredients you will need

Rosemary

Whole Chicken

Equipment you will use

Frying Pan

Spatula

Toast peppercorns in a dry 1-quart heavy saucepan over moderate heat, shaking pan occasionally, until fragrant, about 3 minutes.

Ingredients you will need

Peppercorns

Toast

Equipment you will use

Sauce Pan

Frying Pan

Transfer to a clean cutting board and coarsely crush with a rolling pin. Return peppercorns to saucepan and bring to a simmer with syrup, 1/2 cup broth, and small rosemary sprig, then reduce heat and simmer 20 minutes.

Ingredients you will need

Peppercorns

Rosemary

Broth

Syrup

Equipment you will use

Cutting Board

Rolling Pin

Sauce Pan

Transfer chicken to a platter and loosely cover with foil.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half. Stir in maple mixture and remaining 1/4 cup broth and boil until slightly syrupy, about 3 minutes. Reduce heat to low and swirl in remaining 2 tablespoons butter. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids.

Ingredients you will need

Vinegar