POITRINE DE POULET AU SIROP DRABLE (MAPLE-BAKED CHICKEN BREASTS)

POITRINE DE POULET AU SIROP DRABLE (MAPLE-BAKED CHICKEN BREASTS)

The county of Beauce in Quebec is known for its maple syrup, and people there have always used a lot of it. 'Until the 1950s, the average family in this sugar-maple region consumed an estimated average of about 200 pounds of maple products a year, half of it maple sugar,' writes Julian Armstrong in her book 'A Taste of Quebec' (Macmillan Canada), from which this recipe was taken.

This recipe is from Jeanne d'Arc Nadeau, longtime proprietor of Le Danube Bleu reception hall in St. Marie, Quebec. 4 single chicken breasts (or cut-up broiler-fryer) 1/4 cup all-purpose flour Salt and ground black pepper 2 tablespoons butter 1/2 cup maple syrup 1 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon dried sage 1 onion, peeled and sliced

Rinse chicken and pat dry. Dredge in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces quickly on both sides over medium high heat. Pour maple syrup over chicken. Sprinkle with savory, thyme, and sage. Arrange onion slices atop chicken. Pour 1/2 cup water into the bottom of casserole. Bake, uncovered, in 350-degree F. oven for 50 to 60 minutes or until tender, basting chicken occasionally with pan juices. Serves 4.