September 28, 2016
Dinner, Main Dish, Poultry,
Chicken, Dairy, North American, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, No Eggs, Spices, Butter/Margarine, Bone-in Pieces, Spicy more
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"This is a recipe form Apricot Lane Farms out of California...it was posted in Food and Wine magazine."
Preheat the oven to 350°F. In a 9X13 inch baking dish, combine the butter with the maple syrup, mustard, curry powder and cayenne. Bake for about 5 minutes, until the butter is melted. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.
Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Carefully spoon some of the sauce under the chicken skin. Turn the chicken breast side up and bake for about 45 minutes, basting occasionally, until the chicken is glazed and an instant-read thermometer inserted in the thickest part registers 165°. Transfer the chicken to a work surface and let rest for 10 minutes.
Cut the chicken off the bones and transfer to plates. Whisk the pan sauce and spoon over the chicken. Serve, passing additional sauce at the table.
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Made for your Wild Card Football Pool win - I used boneless & skinless chicken breasts as that's what we get here. I also followed lazyme's lead for the sauce, but used chicken stock to deglaze the pan drippings & increase the volume of the sauce. My chicken breasts were lrg, so after the resting period I sliced them as you would a tenderloin & spooned the sauce over the slices. The chicken was well-flavored & tender, but the sauce was the star of the recipe IMHO. Thx for sharing this comfort food & company-worthy recipe w/us.
Delish! I made one change to the recipe. I checked the chicken after the 1st 15 minutes to baste it and found that most of the sauce was baking down and starting to stick to the pan. So I added a little bit of white wine (and poured myself a glass!). I didn't measure it....but am guessing at about 1/4 cup.
The aroma was awesome and I couldn't wait for it to finish cooking so that I could try it. This is a total keeper and thanks for sharing the recipe, Teresa. Made for First Time tag.