Epicurious to the rescue! I took a stab at the Chicken with Black Pepper-Maple Sauce tonight, and it's absolutely a winner. The sauce is sweet from the syrup, spicy from the cracked pepper, tart from the vinegar--an excellent "grown-up" way to put syrup on one's dinner. :)
I did a few things differently than the recipe says. First off, I didn't feel like spatchcocking a chicken, so I grilled some boneless skinless breasts instead. Since I grilled these, I didn't have a pan that needed to be deglazed, so I just added the vinegar directly to the syrup mixture and let it reduce for another 10 minutes. It was a thin sauce; I probably could have reduced it further, but with all the sugar from the syrup, I didn't want to risk scorching it.
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2 comments:
I can honestly say that this is the first time I have ever heard of "spatchcocking". I'll have to look that one up:-)
Ok, I just stumbled across your blog; I am not a big fan of cooking but I am very partial to eating. I must say the thought of syrup on chicken doesn’t sound great, but the sauce you are describing does sound good. I’ll have to try it.
Peace,
James
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