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It’s our Lexington William Sonoma Fall Recipe.  Maple and cider-glazed chicken over chicken sausage, potatoes, peppers, and apples that’s tossed in a sauté with boiled cider and mustard. It’s a delicious addition to your fall menu.

Maple, Cider & Thyme Glazed Roast Chicken
INGREDIENTS
One 3-to 4-lb. whole chicken, cut into 6 pieces – breasts, legs & wings
Kosher Salt
Black Pepper
2 tablespoons thyme leaves
½  cup grade B pure maple syrup
½  cup boiled cider
1 tablespoon chopped fresh sage leaves
½  teaspoon ground cinnamon
teaspoons crushed red pepper flakes

 

INSTRUCTIONS
Preheat the oven to 425°F. Dry the chicken skin. Salt the chicken and season with pepper. Place the chicken in roasting pan and roast for 20 minutes. Reduce the temperature to 375˚F and roast 30 minutes longer until the internal temperature of the chicken reaches 165˚F. 

 

While the chicken roasts. in a small sauce pan combine the thyme, maple syrup, cider, sage, cinnamon, and red pepper flakes. Simmer over medium heat until the mixtures reduces in half and become a thick glaze. Remove from the heat but keep warm.

 

Remove the chicken to a platter and baste with half the maple cider sauce. Let it rest for 15 minutes then baste with the remaining sauce and serve over the sauté.

 

Chicken Sausage and Potato, Petit Poivrons and Apple Sauté
INGREDIENTS
1-1/2 pounds fingerling potatoes
2 tablespoons butter
Kosher salt
2 tablespoons olive oil
1 garlic clove, finely chopped
½  large yellow onion, cut into medium dice
6 ounces chicken with sage breakfast sausage, finely chopped
1 large apple
Freshly ground black pepper
1/4 cup boiled cider
1 tablespoon Dijon mustard
2 tablespoons fresh thyme leaves
1/2 cup jarred Petit Poivrons (Sweety Drop Peppers) drained
2 tablespoons chopped fresh flat-leaf parsley

 

INSTRUCTIONS
Heat an immersion circulator to 190˚ F. Vacuum seal the potatoes with 2 tablespoons of butter and 1 teaspoon salt. Place in the water bath and cook for 1 hour.

 

Heat 1 tablespoon olive oil over medium-high heat in a 12-inch sauté pan. When the oil is hot, add the onion, garlic, and sausage and cook, stirring and breaking up the sausage with the side of a wooden spoon, until the sausage is golden brown and broken into small pieces, 8 to 10  minutes. Scrape the cooked sausage and onions into a medium bowl. Add the remaining 1 tablespoon oil and the Sous Vide potatoes, the liquid in the sous vide bag and apple to the skillet; cook, stirring frequently, until the potatoes and apple are golden brown and the apple is tender. In a small bowl, whisk together the boiled cider, mustard, and thyme. Return the sausage and onions to the skillet and stir in the cider mixture. Add the Petit Poivrons, cook, stirring gently, until the hash has browned nicely, about another 2-3 minutes. Season to taste with more salt and pepper. Stir in the fresh parsley and serve hot under the chicken.