I have said this many times, chicken is a go to food in my house. First and foremost, every one will eat it, it is very versatile to cook and it isn't expensive. Usually every week, there is a chicken dish on our dinner table. One of my favourite chicken dishes to cook is Green Olive Chicken. I cannot count the number of times I have made it or the amount of people I have fed it to over the years. I call it my no fail dinner in a hurry dish. Now, it just might have a little bit of competition with this new dish. Still quick to put together, super tender and really high on flavour. So, it ticks all the boxes.
Note: I cooked this chicken without the skin. If you prefer, you could just as easily cook it with the skin on. Just note that the pan juices with be a little greasier. Another thing I would like to point out, only use real maple syrup in this recipe. I know many people use other products as substitutes for real maple syrup, but this recipe relies heavily on the flavour that only real maple syrup can bring.
This dish is easy enough for quick family dinners and fancy enough for dinner parties. You could easily double or triple this recipe to feed a crowd. A great dish to throw together and cook just before guests arrive. Makes for easy entertaining.
Yesterday, we served this with Sauteed Wild Asparagus Coucsous which is great for spring. I put the chicken on top of the couscous and poured over the sauce. Delicious!
Maple Glazed Chicken
Serves 4 / Prep time: 10 minutes / Cook time: 55 minutes
6 Chicken thighs, fatty bits and skin removed
1 Tablespoon olive oil
2 Garlic cloves, crushed
1/4 Cup/60 ml maple syrup
1/3 Cup/80 ml chicken stock
2 Tablespoons white wine vinegar
1 Tablespoon Grainy Dijon mustard
1 1/2 Teaspoons dried tarragon
Sea salt to season
Fresh parsley leaves for garnish (optional)
Preheat oven to 350 degrees F and have ready a deep sided baking dish.
In a large skillet set over medium high heat, heat the olive oil and garlic. Add the chicken and brown on each side for 2-3 minutes. Remove the chicken from the pan and transfer to the baking dish.
In the reserved skillet with heat reduced to medium, add the chicken stock, maple syrup, mustard, vinegar and tarragon. Whisk rapidly and bring to a boil, reduce heat and leave to simmer for about 5 minutes. Remove from heat and pour over the chicken. Make sure you cover each chicken piece.
Roast the chicken for about 50 minutes. During the roasting process, check chicken 2 to 3 times to pour the glaze over the chicken. Remove from oven when cooked and leave to rest about 5 minutes before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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