Baked Chicken with Apples, Cranberries and a Maple Cider Glaze
Paul Dills – Executive Chef
4 chicken breasts, boneless with skin on
1 apple, large tart red, cut in 8 wedges
1 shallot, medium, finely diced
1 tbsp butter
1 tbsp vegetable oil
2 tbsp. Calvados liqueur
2 tbsp. apple cider vinegar
¼ cup maple syrup
¼ cup dried cranberries
¼ cup cold butter, cubed
1. Preheat oven to 350°F.
2. Season chicken breasts with salt and pepper.
3. Melt the butter and mix in vegetable oil in an
oven proof sauté pan. Sear chicken, skin side down,
until it becomes golden brown and turn over.
4. Add shallots and the apple wedges into the pan
and turn to coat. Place pan back in oven for approximately
30 minutes or an internal temperature of 74 degrees
Celsius is reached. Remove chicken from pan, place
apple wedges on each breast and cover to keep warm.
5. In the same pan add Calvados to the drippings
and flambé to cook off the alcohol.
6. Add the apple cider vinegar, maple syrup and
dried cranberries, simmer and reduce by half.
7. Whisk in the cold cubes of butter one at a time to
thicken into a glaze. Pour the glaze over the plated
chicken and serve with roasted root vegetables and
wild rice.
Serves 4 people.
Pair with Hillebrand Trius Riesling Dry
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