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Maple Syrup Chicken

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  • Jamie Rahm
    Maple Syrup Chicken Given to Kerr by an audience member in Ottawa, Canada TVFN, Galloping Gourmet, Show #GA0254 1 (3 1/2-pound) chicken, cut into 2 legs and 2
    Message 1 of 1 , Nov 1, 2001
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      Maple Syrup Chicken
      Given to Kerr by an audience member in Ottawa, Canada
      TVFN, Galloping Gourmet, Show #GA0254

      1 (3 1/2-pound) chicken, cut into 2 legs and 2 breasts
      1 cup maple syrup
      1 tablespoon oil
      1/4 cup white wine vinegar
      1 3/4 cups tomato puree
      1/2 cup dry sherry
      1 tablespoon soy sauce
      Freshly ground salt
      Freshly ground pepper
      2 teaspoons hot curry powder
      1 teaspoon powdered marjoram
      4 whole cloves, smashed
      1 medium onion, finely diced
      1/2 cup mushrooms, finely sliced
      2 tablespoons golden raisins
      1/4 cup blanched almonds
      1 green pepper, finely diced
      2 celery stalks, finely sliced

      Place chicken pieces in casserole dish and cover with syrup, oil,
      vinegar, tomato puree, sherry and soy sauce. Season with salt and
      pepper and add curry powder, marjoram and cloves. Combine well and
      marinate for 4 hours at room temperature.

      Place casserole on stove top on low heat and simmer 30 minutes. Add
      onion, mushrooms, raisins, almonds, green pepper and celery and cook
      another 30 minutes. Serve with wild rice.

      Yield: 4 servings
      Prep Time: 25 minutes
      Cook Time: 1 hour 5 minutes
      Difficulty: Easy
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