Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
Rosemary Chicken With Orange-Maple Glaze Ingredients
1 cup orange juice
cup dry white wine
cup maple syrup
2 teaspoons chopped fresh rosemary
teaspoon salt
teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
How to Make Rosemary Chicken With Orange-Maple Glaze
Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Rosemary Chicken With Orange-Maple Glaze Nutritions
Calories: 397.7 calories
Carbohydrate: 33.9 g
Cholesterol: 83.7 mg
Fat: 14.2 g
Fiber: 0.2 g
Protein: 27.8 g
SaturatedFat: 5 g
ServingSize:
Sodium: 414.3 mg
Sugar: 28.9 g
TransFat:
UnsaturatedFat:
Rosemary Chicken With Orange-Maple Glaze Reviews
Im the originator of this recipe - glad people like itJust a note - I *NEVER* use "maple-flavored syrup" - the folks at AllRecipes must have changed the original recipe I sent them. Always, always, ALWAYS use real maple syrup.
Wonderful recipe. The only issue I had with the recipe as written is the glaze needs to be reduced after the chicken is done. I took out the chicken and brought the sauce back up to a boil for about 4-5 minutes until it was a true glaze, then simply spooned it over the chicken.
After I read all the other reviews I made a small change to the recipe. For a serving for four it calls for 1 cup of orange juice I cut this down to 3/4 cup and I held back 1/4 cup of the 3/4 cup of juice to be added later to which I added 1 1/2 Tbsp corn starch. Keeping the sauce at a medium boil for at least 5 mins before you start to cook the chicken and keeping it there until you flip the chicken then add the 1/4 cup of juice with the corn starch and boil another 5 mins. Then add to chicken. It thickens very nicely and is very good even my fussy 10 year old who hates everything liked it.
I made this SO MUCH faster & easier & it was SPECTACULAR. Instead of cooking whole chicken breasts (which take longer) I cut two large chicken breasts into bite sized pieces. I sprayed a saute pan with Pam & put the chicken in (completely omitted the butter and oil step -- you dont need it). I sprinkled the chicken w/ about 1 heaping tablespoon chopped fresh rosemary and only 1/4 tsp salt & pepper since I had only half the chicken. I sauteed the chicken for about 5 to 7 minutes. I mixed the full amount of sauce ingredients (1/2 cup maple syrup, 1/2 cup white wine, one cup OJ). I did bring the sauce to a boil only to immediately realized that step did NOTHING for the sauce and was a waste of time & unnecessarily dirtied another pan. So I stopped right away and just poured the uncooked sauce over the chicken. I quickly scraped/deglazed the bottom of the pan to get up all the bits of rosemary & chicken (where all the good flavor settles). I simmered it for about 7 minutes before adding a tablespoon of butter to give the sauce a silky quality. I also grated about a half teaspoon orange zest into the sauce. Finally, I used about 1/8 cup orange juice to 1/2 teaspoon corn starch to thicken the sauce. Simmered 1 more minute then served it over mashed potatoes. YUM. Could put over brown rice too. This is right up there with the best of the recipe inspirations Ive gotten from this site over the years.
I forgot the wine, but made the sauce with just the oj and maple syrup. Wonderful, wonderful.Even the kids liked it
HELPFUL TIP IF YOU WORK: I always make the chicken ahead of time then stick in my lock&lock container in the fridge, so that all I have to do is make the sauce when I come home, so the meal is ready in 10 min I never use the rosemary since husband doesnt like it, but I do add lots of mrs. dash on each side while frying. Cutting the chicken to 1/2" thickness also makes this tastes better b/c it cooks faster w/o drying. That way you dont have to worry about the sauce cooking in raw chicken. I always add 1.5T of cornstarch (to part of the orange juice until it dissolves THEN add to saucepan) as soon as I add the syrup, and this thickened up REAL good. Its perfect when youre not in the mood to cook, but want something that looks like you did a lot. Ive used all kinds of syrup, and its all turned out fine
This is by far one of the most tastiest dishes Ive ever tried. It is an AWSOME dish and we plan to use it as one of our main dishes on our gourmet banquet menu. This dish will be used for weddings and other events. I would have rated it a 4 star only because of the glaze that I found took a bit to long, but the flavor is truly there and I feel it deserves a 5 star, so, there you go By the way, I used organic fresh rosemary and this picture does this recipe justice and mine came out looking pretty just like in the photo. Ok everyone, ENJOY
Absolutely delicious and quite easy to prepare. I made the recipe exactly as stated, no substitutions, and it was a winner. My husband loved it. Ill definitely be making this again. I served it over couscous with steamed vegetables on the side-- quick and easy enough for a weeknight meal, but with lots of flavor and a nice presentation.
Oooh I liked this recipe I took reviewers advice and used half the amount of maple syrup, and I added some cornstarch to reserved orange juice to put in at the end to thicken the glaze. My husband loved it and thinks Im an amazing cook...this recipe is easy, too.
This was a great recipe I used blood oranges instead of regular oranges.. and I also used 100% maple syrup from a jar.I also added a bit of orange zest for a extra kick. I served it over herbed coucous.. and my husband just loved it. I did add a tablespoon of cornstarch to help thicken.. and it worked out great.Thanks well make this again for sure.
I came across this recipe quite a while back and have made it many times. Skinless chicken thighs are by far my favorite part of the chicken so I use them instead of breasts and allow 2 thighs per serving. To the recipe I add 1 Tb of balsamic vinegar and one large clove of garlic minced. This dish is simple, loaded with flavor and impressive.
Really good. Only change I made was to substitute Marsala since we are not white wine drinkers but I always have Marsala on hand. Good, quick recipe. The kids loved it.
This is a good standard recipe and I have used it many times, albeit with one change. I use boneless and skinless chicken thighs which I consider to be the most flavourful part of the chicken.
Excellent, excellent, excellent 6 stars Followed exactly and was surprised by how good it was. I was licking the plate afterward. I am a single young woman and this dish right here might just help me secure a hubby in the future Haha
This was a really nice recipe. After browning, I finished the chicken in the slow cooker, and it turned out just great. I wanted a little more flavor, so I added soy sauce and some seasonings to suit our taste. And I thickened the sauce with cornstarch at the end. Thanks for a great recipe that our family and guests really enjoyed.
What a wondeful 5 star recipe It was quick and easy and the taste was like you spent hours making the delcious sauce/glaze. I was amazed at how well the orange, rosemary and maple went together, it was the perfect marry of flavors. Im so glad I finally gave this recipe a try. A definite keeper and repeat in this house
I am in love with this glaze I was tempted to lick my plate. I followed the recipe exactly and would not change a thing. I like to sear my chicken and get it nice & brown, then add the liquid to deglaze the pan, picking up all the tasty bits Maybe try this with pork
EXCELLENT & DIFFERENT: This was a hit with the family. I used all ingredients indicated with the following modifications: 5 whole chicken breast halves (separated and filleted, making a total of 20 filets, of which I used about 10), 1.5 cups of Tropicana OJ no pulp - (reserved cup for end with cornstarch to thicken sauce), cup 100% pure maple syrup, and cup California Chardonnay Wine (with aroma of Peach & Pineapple). I seasoned the chicken with:, season salt, garlic powder, onion powder, black pepper, & Italian Seasoning. I also finely chopped in a food processor: chopped white onion, 4 whole scallion sprigs, and 2 shredded twigs of rosemary and spread these on the chicken pieces after applying the powdered seasonings. I fried the chicken in batches and placed them in a baking pan. I poured the final sauce over the chicken and baked in the oven for 8 minutes at 425 degrees. Served with Chicken & Garlic flavored rice-a-roni, corn & carrots. Very Good.
All recipes come down to a matter of personal taste in the end, but I had my doubts about maple syrup...with OJ?... and then rosemary?? The whole kitchen smelled like pancakes while I was cooking it. It was easy to prepare and the chicken was nice and moist, but in this case, not really my cup of tea. I only save recipes that "wow" me. This one was tasty enough to finish it up, but it wasnt something I would bother to make again.
Its a bit on the sweet side than what I liked.
YUMMMMM this was amazing, and a definite addition to my familys favorite file. We wished there was more when dinner was over. Served with baked potatoes and asparagus, and this would make an excellent meal if serving company. Definitely use real maple syrup Thanks for sharing
Tasty, but the sauce wasnt much of a glaze. Should boil longer to reduce.
Great flavor i will definatly make this again however the glaze should be boiled about twice as long as it states in the recipe in order for it to thiken nicely.this is worth the wait it came out perfect.
The chicken came out a bit dry, so next time Ill saute it for a shorter length of time so it doesnt overcook when simmering, but the sauce was very good. I used dried rosemary but softened it in water so it wasnt too crunchy. I also added a bit of cornstarch at the end to thicken the glaze after simmering with the chicken.
I picked this to use up fresh rosemary and was not disappointed. The taste was unusual but very very good. However, I simmered the liquid for a good 20 minutes and it never really thickened but still tasted great, so it didnt seem to matter.
I made this exactally as dirrected, using all large chicken breasts. I found no need to use any thickener or to cut down on some ingredients. Patience is the key to the perfect sauce this makes and, when served over rice, is just the right amount.My friend used Turkey breasts, halved and slightly pounded, and said it was great
This sounded great and I was very excited to make it. Those flavors just didnt work for me.
Loved it Very simple two-pan dish. It wasnt a very thick glaze, but the flavor was perfect the way it was. If it were a thicker glaze Im afraid it would be overpowering and cloying. I made it exactly as written and our dinner guests were very impressed. Even my picky 2-year-old ate an entire adult-sized portion, which says A LOT This is going to the front of my cookbook binder.
This recipe is absolutely divine. Followed another reviewers advice to initially use only 3/4 cup of OJ; 5 mins after adding the maple syrup, added the remaining 1/4 cup of OJ with 1.5 Tbs of cornstarch. Thickened right upI literally licked the glaze right off the plate because I couldnt get enough. Delicious
After reading the reviews, I decided to cut back on the maple syrup to 1/4 cup instead and I think because of that, my sauce did not thicken up. But like most others, I used cornstarch to thicken the sauce after it was simmered with the chicken for a short while. The taste was fantastic It wasnt too sweet and the rosemary definitely enhanced the taste of the sauce. Great recipe and something that I would make again
This recipe was so easy to follow and came out great. I made it for a luncheon with simple changes. I cut up the chicken breast into chunks and then prepared as directed. During the last 10 minutes I added a 5 oz bag of frozen sliced tri-color bell peppers. It made for a beautiful presentation when served over brown rice. Would definitely make again. Thanks.
WOW. Outstanding. The only thing that I did differently was I kept the sauce on a rolling boil for the 10 minutes with the chicken- and I cracked the lid so the steam could escape. By that time I had a gorgeous glaze.
This was sooooo yummy and smelled so good. I will definitely be making it again. I didnt have the wine so I skipped that, the sausce never thickened (not sure if missing the wine had anything to do with it) But even with the sauce liquidy it was awesome or as my son would say EPIC
This recipe was incredibly easy, which makes the end result even more unbelievable. I couldnt believe how delicious the glaze turned out. And the chicken was very moist. Plus...this went together fairly quickly. I had found this recipe because I had some oranges and exactly four chicken breasts...and what a perfect fit I didnt have any fresh rosemary, but I substituted a teaspoon and a half of dried.
This was delicious. only thing i would change is maybe half the amount of syrup. but so good thanks
Ive made chicken like this for years. We prefer using the whole chicken, cut up, or thighs,legs or wings. One of my familys favorite dishes.
It was good.But that being said it was not the wow I was looking for.I made exactly as written.sauce did take longer to thicken.And next time I think I will use some grated orange peel.and maybe small amt red pepper,for a little zing.It was a nice change
Loved this :) first thing Ive cooked for my boyfriend. First time making it. I cut the chicken into bites size peices so it would cook faster. Turned out beautifully, I thought it was good but i couldnt eat much. My boyfriend doesnt eat anyones food but her moms until i made this. He asks for it all the time.
My family loves this. I make it often just as written. Much much better with real maple syrup- I have tried it with the kids syrup in a pinch and was dissappointed. Company loves it to- I serve with rice and broccoli.
This was such a nice change from regular old chicken. I used the ingredients exactly as they were listed. I did however make the glaze in a skillet and used that same pan to cook the chicken. I also removed the chicken from the pan after cooking to let the sauce reduce more. My one year old loved it
This is so yummy I followed the recipe exactly and I would not change a thing
REALLY did NOT like this (sorry Linda W.) was WAY TOO SWEET for our taste, with an underlying bitterness from the OJ Had to practically "burn" the sauce in order to get it to low boil enough to thicken up (even made the house smell awful) We threw out the leftovers Wont make again
This chicken was fantastic
Loved this recipe. I used TJs orange peach mango juice and stevia-maple syrup blend, and had no problems getting the thick consistency. I ate it over brown rice with garlic green beans, and next time I am going to have it over sweet potatoes. the sauce is so good This is a recipe Ill make next time I want to impress someone :)
Just made this last night and it was VERY good My husband made a face when he saw the ingredients but he ended up eating 2 large chicken breasts. Needless to say, this recipe is a keeper.
This was good.. I liked the sauce "glaze" and the rosemary flavors. I make a syrup chicken recipe that my family loves and this is simular but a little more fancy... I will make this again.
This was just "OK" for my family. Probably will not make again.
Added 1 tsp of corn starch and 1/4 cup of water to thicken the sauce.
This was very good. Due to the high cost of maple syrup, I substituted about half with honey. I also added a little cornstarch/water to thicken it.
Very good. Followed exactly. All the family loved it. Sauce needs to cook longer than five minutes (Id guess 10-15 min) to thicken. Ours was too thin but still delicious. Rosemary flavor - perfect.
I thought this recipe was great. Its easy to put together, uses ingredients everyone has on hand, and doesnt take much time from start to finish. the chicken has a pleasant (but not overpowering like i was afraid it would be) orange and maple flavor. however, you DO have to keep a close eye on it, I accidentally burned the sauce while attending to other dishes. I assume it was probably because of the sugar in the juice and the syrup, which sometimes has a propensity to burn quickly...although since other reviewers dont seem to have had this problem, maybe it was just me with my stove turned up to high The chicken itself wasnt damaged, but it was unfortunately coated in a thick black slime that just wasnt appealing. I learned my lesson for next time though, and will be more careful I look forward to an opportunity to try this recipe again, and Im sure it will come out fabulous
I loved the glaze and decided it had such fruity delicious undertones that it would go well with pork chops. It was wonderful with pork too.
Fantastic. My husband made it as is and it was great
I loved this recipe and so did my husband I had to change a few things because I was out of a lot of stuff. heres all I did differently. I didnt have white wine so I used an apple juice and cider vingigar mixure, and I didnt have maple syrup so i used the random pankake syrup i had on hand, not sure if it was even maple flavored but it all turned out great
This was a sinfully great dish made some small changes however. I used Marsala (its what I had on hand). I also added a little raw honey, just to thicken and sweeten, because I used real maple syrup. Also once the chicken was completly cooked through I removed it from the pan and scliced it in thin strips then placed it back in the pan to soak up the juices, and toped it on some white rice. I will say that I have made this recipe more than once and have made it just as the breast with other sides, and my whole family agrees, its better on white rice. Im also willing to bet some cashews would be nice with it Over all a fantastic recipe Will eat over and over
Definitely a winner with my boyfriend and I Made it twice so far, the first time I used a little too much maple syrup but second time around it was great
My kids gave this 10 stars and an A plus. Followed the recipe as is except I added a little garlic to the oil. My new fav chicken. I personally am not a fan of rosemary but I am now
Cooking the chicken this way kept it very moist. I used rosa maria (rosemary and garlic) along with the salt and peper and the herb blend was excellent. The sauce was nice, and lightly sweet. My only complaint was the messy dishes, but my husband liked the meal enough to clean up the kitchen
The second time I made this I put in some cornstarch, and that made all the difference in the world. An excellent recipe
When I first starting heating the sauce, the smell made me think I wouldnt like this in the end, but thankfully thats not how it turned out. It was SO good, and the sauce deglazing the pan with the chicken made it nice and dark and tasty. The one thing I altered was instead of the salt/pepper/rosemary, I coated the breasts with poultry seasoning. And I did thicken it in the end with some flour (I was out of corn starch), which made a perfect sauce/gravy. I served it over couscous but it would be good with rice or potatoes too.
Very good flavor and presentation too, but the cooking time is off. You dont need to cook it for that long.
I made this for a dinner party last weekend and it was wonderful I doubled the recipe which meant longer reducing time but other than that it perfect. I also used chicken tenders instead of the chicken breasts. The rosemary really gives it a great flavor.
I really liked this recipe. Excellent, aromatic dish. I used dried rosemary and it worked fine. The sauce is thin, but it didnt matter. Quick, tasty recipe that I will make again.
This dish brings about a strange fusion of flavors that, frankly, isnt at all appealing. I saw what other reviewers said about the flavors not going together, but tried it myself to see. I made it exactly as the recipe stated. The glaze has a very strong Asian flavor that I didnt expect, but the sweet orange/teriyaki-esque flavor paired with rosemary was not pleasant whatsoever. It was also a bit too sweet; perhaps using oranges instead of just orange juice might be better? I also discovered that the chicken came out pretty dry, which I noticed a few other people have mentioned, but that might have been my own cooking error; who knows. Dinner was ok, but the leftovers were unpalatable. I will continue searching for a good chicken stable; this doesnt fit the bill at all.
The sauce didnt thicken well, but the flavor was excellent. To prevent the chicken from drying out I added the sauce after letting it brown for just a few minutes on each side.
As stated by the other reviews..you need to reduce the orange sauce by 1/2. I placed orange zest and rosemary in the orange sauce to simmer, and wow what a wonderful flavor. After you grill the chicken, remove, and deglaze the pan with the thickened orange sauce. Once done, place the chicken in the sauce and simmer. Do not overcook or chicken is tough. Loved the flavor Will definately use again.
I followed this recipe to the "T" and I wouldnt change a thing. The sauce thickens up beautifully if you follow the exact directions. There is no need for flour or cornstarch to thicken it. Just be patient and it turns out perfectly. I served it over rice and we loved it.
Following other comments, I used 3/4 cup orange juice and 1/4 cup real maple syrup. The sauce didnt reduce, but overall came out great. Thanks for posting
Too sweet, too watery. Wont make again.
I made this 3 times. First time followed the recipe and it was too much maple flavor, second time I used honey instead of maple syrup and it didnt have enough flavor. Third time I used equal parts maple syrup and honey and it was perfect I also put orange zest in the sauce and thickened with a little cornstarch. Family loves it, I serve with angel hair pasta instead of rice.
I made this recipe and followed the instructions line by line and I did not care for it. Even though I am a fan of rosemary and orange flavors the chicken this recipe did not do it justice. The most annoying thing about this recipe is that the glaze never reduces and becomes glaze. After combining all the ingredients at the end I cooked it per the instructions and the sauce never thickened up. After simmering for 45 minutes it was still just as runny as the orange juice and white wine mixture when I originally brought it to a boil. I would not recommend this recipe to anyone. There are so many other great recipes on this site.
I thought this was really good and easy enough to make as an every day dish. I made rice as well and put a little of the sauce on top. The only thing I did differently was thicken it a bit at the end with a little cornstarch mixed in hot water. Very tasty.
Just personal preference, but this was a little too orange-y for me. I wanted to like it... and plan to try it again, with some adjustments (maybe half the OJ and add chicken broth, and a little butter?). The chicken was great and I had no problem at all with my glaze thickening, the key is med-high heat after the maple goes in, it bubbled and thickened right up for me, be careful though or it will reduce too much. My fussy boyfriend really liked this though, so it was 3 stars for me and 4 for him. I kept a few pieces of chicken out of the glaze and tried those with just a little glaze drizzled on it and the rice, that was better for me.
A little funny.
Not as good as I had hoped. Chicken takes on a boiled texture. Cooking chicken in the maple glaze(??) gives the chicken a funny and unnatural color. I could not get sauce to thicken so ended up making a quick slurry with corn starch to help it along. Prepared the dish for myself, would have been really disappointed if I was preparing this for company. Besides the poor visual presentation the taste was noting special.If you love maple as I do and feel you must give it a try I would make the following suggestions. Keep in mind I have not tried this but based on my experience preparing this once, I would try this if I was to make it again. First reduce the amount of fat you saute the chicken in initially so you get a good brown burn on it and I would not cover it while you cooked it either. Consider cooking the chicken all the way then remove the chicken from the pan and try reducing the orange-maple concoction. Pour over chicken just before serving.
This was a very nice chicken dish. The presentation was very nice. I did make some changes. I used only 1/4 C maple syrup, 1/2 lime, 1 tsp. dried rosemary and no olive oil or butter. I just used spray oil for the chicken. I also had to use about 1/2 tsp. of cornstarch mixed with a few tbl. of water to thicken the sauce before serving.
Had trouble getting a good glaze consistency, but the taste was excellent.
Great flavor I messed up and cooked the chicken all the way through and left the sauce boiling away in the sauce pot. It never thickened (not sure why) but we were all hungry so I just served it up. Still so delicious and tons of flavor. A keeper and I will do it right next time
My significant other loves breakfast, so he really enjoyed this. To me, it tasted just like a full breakfast - the rosemary added a sausage taste, the syrup and OJ are breakfast staples. It was a little strange to me, but still tasty. Ill be making it again soon, Im sure
This was a really easy chicken dish to make. I used dried rosemary because I didnt have fresh. Like several other reviewers, I found the glaze was pretty thin, but I took the chicken out of the pan then turned up the heat to thicken the glaze. I turned out great and everyone loved this dish. I made a rice pilaf to go with it and the glaze was good on the rice too. Ill make this again.
Loved this recipe Family is demanding I make again soon. Followed recipe exactly. Sooo tender. Wonderful with Rice Pilaf & fresh Asparagus
I loved loved this recipe i used fresh oranges about 3 and a half of a grapefruit juiced it, pour it into a sauce pot didnt have any white wine so i used 1/2 soy sauce and 1/4 cup red wine viegar boiled it.Add some zest of the orange in the pot about 2 tsp add the pure maple syrup but only 1/4 cup and 2 Tsb of brown sugar a dash of lemon juice.Let it simmer.Season my chicken breast halves with garlic and complete sesoning and rosemary.Sauteed in butter for 4 minutes on both sides .When the glazed wouldnt thicken up i add 2 Tsp of corn starch whisking it frequently.When it thicken somewhat i poured it unto my chicken breast in let it cook probably 5 minutes more.Its so wonderful i cooked the chicken noodles stir fry with this .This was so yummy a must try
This was good and easy prep. It took me longer to make than the suggested time...maybe because it was the first time. After 10 minutes, the sauce still wasnt very thick. We were hungry so didnt wait. The runny version was still very good over rice w/ asparagus. Will make again.
This is fantastic I used only 1 T each of olive oil & butter and that was plenty Other than that I followed it exactly
I didnt have any rosemary handy, but I otherwise made this recipe to the letter. It comes out very good, but it takes a bit longer than specified for the sauce to really make a glaze.
This is a great recipe, but needs a little work. As many others said, the sauce didnt thicken. I think it needs some corn starch (which I didnt have.)I loved the flavors though I will make this again.
I made this with pork chops instead of chicken. The flavor was really great, but I had a LOT of trouble getting my sauce to reduce. Probably will make ONE MORE time just to see if i can redeem myself. If not, wont make again.
Great taste, I put a little bit more syrup and it was perfect
This is just wonderful. I want to eat it every night. These flavors are perfect together. Great recipe
This was awesome A++++ Made it exactly as written and this is definitely "company worthy"
Made this as written except that I sauteed half an onion cut into thin strips and then added the chicken to that. Used combination of BLSL chicken breasts and thighs (about 2.5 lbs total). Did thicken with cornstarch near the end. Served with couscous cooked in chicken stock with pine nuts and parmesan. Delicious
The final result was fantastic The whole family gave this a 5 plus rating. I used real maple syrup, I did have a problem with the sauce thickening. After the chicken cooked in it for 10 minutes, I removed the chicken from the pan, took out a couple of tablespoons of the sauce added about a tablespoon of cornstarch to that mixed it together (to avoid lumps) and poured it into the frying pan, I cooked it on med/high with a good boil going for another 10 minutes, it thickened up nicely and I added the chicken back to coat it. Will definetely make again
Much easier to make than I expected. I only added cornstarch to thicken the sauce, but other than that I followed the recipe but added a little garlic too. Served with rice and a broccoli-pepper stir fry and it was great Oh, I also followed another review to put a little flour on the chicken before searing. I would suggest to do that only if you want to -- I dont think it made much of a difference.
Rated "the best dinner ever" by my family. Combined with baked potatoe and roasted vegetables. I used drumsticks (bone in/skin on) and simply doubled the seasoning mix. No changes to sauce required. Took a little longer to cook but the chicken was a huge hit. Thank you
Delish Kids loved it, too I did as previous reviewers suggested and added a bit of cornstarch to a couple tablespoons of reserved OJ. I also used thyme and sage (not a rosemary fan) Will def. make this one again
Chicken was a little dry. simmer means "simmer" not set at med low. dont add cornstarch. it never dissolved. flavor was good though.
This was a big hit with the meat-eating boyfriend. I say this because I am a non-meat eater, so I will just have to take his word for it. It was easy to prepared and I followed the recipe almost as written, however cut the chicken into bite sized pieces so I could figure out (to the best of my vegetarian ability) when they were cooked. This substitution was welcomed by the boyfriend, as he didnt really know otherwise. I served this with roasted garlic mashed potatoes and steamed sugar snap peas. I got a request to make more for tomorrows lunch with the leftover smashed potatoes, and of course, I obliged :)
I made double the amount of sauce, which is well worth it. I also used boneless skinless chicken thighs b/c Im more of a dark meat fan. But the real key is to ADD TOASTED ALMONDS When the dish is done, toast about a half cup of slivered almonds and mix it in before you serve. It adds an incredible flavor AND texture. Without the almonds, Id give the recipe a 3.5ish
Amazing recipe, as is It does take a while for the glaze to cook down.
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