Maple Roasted Chicken
| Ingredients |
1/3 Cup maple syrup
3 Tablespoon cider vinegar
1 Teaspoon minced garlic
1/4 Teaspoon sea salt, plus more for potatoes
1/4 Teaspoon freshly ground black pepper, plus more for potatoes
Pinch red pepper flakes
4 (5oz) boneless chicken breasts
2 sweet peppers, cored and cut into 1 inch pieces
1 Tablespoon olive oil
1 Pound small new potatoes, scrubbed
1 Tablespoon unsalted butter
2 Teaspoon chopped fresh thyme
1 Teaspoon old style mustard (grainy or coarse)
|
Preparation
Preheat oven to 425°F.
In a bowl, combine the first six ingredients and stir well. Add chicken and let sit 5 minutes.
Add potatoes to a large pot of salted water and bring to a boil.
Cook until tender when pierced with a knife, about 10 to 12 minutes.
Drain well and toss with butter, mustard and thyme.
Season to taste with salt and pepper; keep warm and set aside.
Meanwhile, drain chicken and reserve maple syrup mixture.
Set a large oven safe non-stick skillet over medium-high heat and add olive oil.
Add chicken breasts, skin side down, and cook until skin begins to brown, about 2 to 3 minutes.
Turn chicken over, add maple mixture and peppers and stir well.
Bring maple syrup mixture to a boil and transfer skillet to oven. (Be careful the sugar in the maple syrup can quickly burn.)
Bake in oven until sauce is mostly reduced and chicken is golden brown and cooked through, about 12 to 15 minutes.
Slice chicken and serve with thyme new potatoes.