Chicken with Black-Pepper Maple Sauce

Ingredients for Chicken with Black-Pepper Maple Sauce

• 1 (3- to 3 1/2-lb) whole chicken

• 1 teaspoon salt

• 1/4 teaspoons black pepper

• 5 tablespoons unsalted butter

• 2 (3-inch-long) sprigs fresh rosemary plus 1 (1-inch-long) sprig

• 1 tablespoon whole black peppercorns

• 60ml dark amber or Grade B maple syrup

• 180ml reduced-sodium chicken broth

• 60ml cider vinegar

• kitchen shears

• 2 (10-inch) heavy skillets (one well-seasoned cast-iron or heavy nonstick)

• a 10-inch round of parchment paper

• 5 to 2.7kg of weights such as 3 (800g) cans of tomatoes

How to make Chicken with Black-Pepper Maple Sauce

Cut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in centre of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through slit. Tuck wing tips under breast. Sprinkle chicken all over with salt and ground pepper.

Heat 45ml butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add chicken, skin side down, and arrange larger rosemary sprigs over chicken. Cover with parchment round and second skillet, then top with weights. Cook chicken until skin is browned, about 15 minutes. Remove and reserve weights, top skillet, parchment, and rosemary, then carefully loosen chicken from skillet with a spatula. Turn chicken over and re-place rosemary sprigs, then re-cover with parchment, skillet, and weights. Cook until chicken is just cooked through, 15 to 20 minutes more.

Toast peppercorns in a dry 1-quart heavy saucepan over moderate heat, shaking pan occasionally, until fragrant, about 3 minutes. Transfer to a clean cutting board and coarsely crush with a rolling pin. Return peppercorns to saucepan and bring to a simmer with syrup, 120ml broth, and small rosemary sprig, then reduce heat and simmer 20 minutes.

Transfer chicken to a platter and loosely cover with foil. Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half. Stir in maple mixture and remaining 60ml broth and boil until slightly syrupy, about 3 minutes. Reduce heat to low and swirl in remaining 2 tablespoons butter. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids. Serve chicken with sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.