Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chicken, broilers:young, 1 pn Aniseed
-tender 1 pn Savory
Flour 8 tb Maple syrup; 1 Tbsp per
-Salt and pepper -piece of chicken
4 tb Butter 1/2 c Cider or water
2 Onions, large;thinly sliced

Poussins au sirop d'erable (pour la visite)

From Mme Benoit, "This was a dish for company and always a source of
discussion between my grandparents as they had to decide which of the
chickens were the most tender. I still have the earthenware dish and I
often (not just for company) make this delicious casserole.

Quarter 2 very tender young broiler. Roll each piece in flour
seasoned with salt and pepper. Brown in 4 Tbsp butter. Place the
chicken pieces,as they are browned in an attractive ovenproof
earthenware casserole. Add 2 large thinly sliced onions to the fat in
the fry pan, brown, and pour on top of the chicken. Salt and pepper.
Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple
syrup over each piece of chicken. Deglaze the frying pan with 1/2 cup
cider or water and pour over the chicken. Bake 40 minutes, uncovered,
in a 350F oven.

Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit

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