Maple Vinegar Crispy Chicken Recipe

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Maple Vinegar Crispy Chicken
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Ingredients
15
Count
Nutrition
744
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375 degrees F.
  2. Begin the sauce by melting 2 tablespoons butter in a medium saucepan over medium high temperature, then add the shallots and cook until translucent.
  3. Add the pepper, nutmeg, and vinegar and bring to a boil, then add the maple syrup and return to a boil; allow to reduce by half and reserve.
  4. While sauce is reducing, begin working on the chicken by spatchcocking it: with sharp kitchen or poultry shears, cut the backbone out of the chicken by cutting along one side of the backbone, then along the other; turn the chicken over and remove the keel bone, then press down to flatten it; additionally, for this recipe you also remove the wings; do NOT remove the skin of the chicken.
  5. Season both sides of prepared chicken with salt and freshly ground black pepper.
  6. Heat the oil or fat in a large, heavy oven-proof skillet over high temperature; when it is very hot, carefully add the chicken skin-side-down into the hot pan (place the chicken away from you, not toward, to avoid oil splatters).
  7. Cook over high temperature for approximately 10 minutes, checking to see that the skin is turning a nice, crispy golden brown.
  8. Turn the chicken over in the skillet, then place the entire pan in the pre-heated oven and continue to roast, basting often, until done and juices run clear, about 35-45 minutes.
  9. When chicken is done, remove it from the oven and the pan and allow it to rest for about 10 minutes.
  10. While the chicken rests, begin the topping by combining the melted butter and almonds in a small skillet, and sauté until the nuts turn golden brown.
  11. Add the leeks and cranberries and cook until leeks begin to go limp, about 5 - 7 minutes, then add the bread crumbs and salt and pepper to taste and sauté for 3 minutes until crumbs begin to brown; remove and place in serving dish.
  12. Finish the sauce by removing the fat from the skillet the chicken was cooked in, then deglaze it with the sauce; pour completed sauce into a serving bowl.
  13. To serve: cut the chicken into serving size pieces, top with the sauce and then with the topping.
  14. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 744.14 Kcal (3116 kJ)
Calories from fat 494.19 Kcal
% Daily Value*
Total Fat 54.91g 84%
Cholesterol 182.34mg 61%
Sodium 150.87mg 6%
Potassium 539.33mg 11%
Total Carbs 27.52g 9%
Sugars 20.31g 81%
Dietary Fiber 2.91g 12%
Protein 35.86g 72%
Vitamin C 6.7mg 11%
Vitamin A 0.1mg 4%
Iron 2.7mg 15%
Calcium 95.2mg 10%
Amount Per 100 g
Calories 267.37 Kcal (1119 kJ)
Calories from fat 177.56 Kcal
% Daily Value*
Total Fat 19.73g 84%
Cholesterol 65.52mg 61%
Sodium 54.21mg 6%
Potassium 193.78mg 11%
Total Carbs 9.89g 9%
Sugars 7.3g 81%
Dietary Fiber 1.05g 12%
Protein 12.89g 72%
Vitamin C 2.4mg 11%
Iron 1mg 15%
Calcium 34.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.9
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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