Warm, tender chicken served with a maple mustard glaze, rutabaga mash and escarole with lemon butter.
Directions for: Maple Mustard Glazed Brick Chicken with Maple Rutabaga Mash, Maple Bacon Bean Cassoulet
Ingredients
Maple & Bacon Baked Beans2 cup white navy beans, soaked overnight
6 slices bacon, cut into lardons
1 onion, peeled and diced
4 clove garlic, finely chopped
3 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp molasses
cup pure maple syrup
2 cup tomato sauce
1 cup water
salt and pepper
Maple Mustard Glaze Chicken1 whole chicken (about 3 1/2 lbs), halved, back and breast bones removed (leave the rib bones)
cup maple syrup
cup chicken stock
cup Dijon mustard
2 Tbsp butter
2 Tbsp olive oil
salt and pepper
Rutabaga Mash with Maple Syrup1 lb(s) rutabaga, peeled, cut into 1-inch pieces
cup whole milk
cup unsalted butter
cup maple syrup
salt and pepper
Escarole with Lemon Butter2 lb(s) escarole (about 2 heads), cored and coarsely chopped
3 Tbsp butter, room temperature
1 lemon, zest and juice
2 Tbsp parsley, finely chopped
salt and pepper
Directions
Maple & Bacon Baked Beans1. To make the beans, preheat the oven to 325 F. Drain the beans and place them in a pot with enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer for about an hour, or until beans are soft. Drain excess water from the beans and place them in an ovenproof casserole dish.
2. In a large saut pan over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the bacon to the beans. Add the onions and garlic to the pan and cook, stirring often, until the onions are golden brown and add to the beans. Add the brown sugar, mustard, molasses, maple syrup, tomato sauce and water to the beans and stir to blend thoroughly. Season with salt and pepper. Cover the casserole and bake for about 2 hours. The beans are done when the liquid is very thick.
Maple Mustard Glaze Chicken1. To make the maple mustard glaze for the chicken, bring the maple syrup, chicken stock and mustard to a boil in medium saucepan then simmer the mixture for 20 minutes. Remove the maple mustard glaze from the heat and whisk in the butter and let cool.
2. To make the chicken, preheat your oven to 400F. Season the chicken with salt and pepper. Lay the chicken flat, skin side up. Heat the olive oil in 12-14 cast-iron skillet. Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, and then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over. Baste the chicken with the maple mustard glaze and continue cooking another 10 minutes or so, until done. Remove from oven and glaze again. Cut into serving sized pieces.
Rutabaga Mash with Maple Syrup1. To make the rutabagas, add the rutabagas to a large pot of boiling salted water and cook until tender, about 20 minutes. Drain the rutabagas and return to pot, and mash. Stir in the butter, milk, and maple syrup and mix together well. Season with salt and pepper and keep warm.
Escarole with Lemon Butter1. To make the escarole melt the butter, lemon juice and zest together in a saut pan over medium high. Add the escarole and cook for 2-3 minutes or until just starting to wilt. Season with salt and pepper.
2. To serve, spoon the rutabaga mash and escarole onto warm dinner plates. Place the chicken on top of the rutabaga mash. Serve the maple baked beans family style from the casserole.
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