Garlic Chicken with Maple-Chipotle Glaze Recipe

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Garlic Chicken with Maple-Chipotle Glaze Recipe

Prep: 35 min. Bake: 40 min.

Yield: 4 Servings

35 40 75

Ingredients

4 chicken leg quarters
1-1/4 teaspoons kosher salt, divided
1/2 teaspoon coarsely ground pepper
1 cup all-purpose flour
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon dried marjoram
1/4 teaspoon dried parsley flakes
1 egg, lightly beaten
1/2 cup 2% milk
1 tablespoon lemon juice
1/2 cup plus 1 tablespoon canola oil, divided
1/2 pound red potatoes, halved
1 medium onion, halved and sliced
20 garlic cloves, peeled
GLAZE:
1/3 cup maple syrup
2 teaspoons finely chopped chipotle peppers in adobo sauce
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon chili powder

Directions

With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 teaspoon salt and pepper.
In a large resealable plastic bag, combine the flour, rosemary, thyme, sage, marjoram and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, one at a time, to bag and shake to coat. Dip chicken in egg mixture and coat again with flour mixture.
In a 12-in. cast-iron skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, for 5-6 minutes or until golden brown. Remove chicken and keep warm; drain drippings.
In the same skillet, cook potatoes in remaining oil for 8-10 minutes or until slightly tender. Add onion and remaining salt; cook 5-6 minutes longer or until onion is tender. Stir in garlic; top with chicken.
Bake, uncovered, at 375° for 45-50 minutes or until a meat thermometer reads 180° and potatoes are tender.
In a small bowl, combine the glaze ingredients. Brush over chicken just before serving. Yield: 4 servings.

Nutritional Facts 2 chicken pieces with about 1 cup potato mixture equals 834 calories, 55 g fat (8 g saturated fat), 142 mg cholesterol, 1,112 mg sodium, 49 g carbohydrate, 3 g fiber, 36 g protein.

Originally published as Garlic Chicken with Maple-Chipotle Glaze in Fresh Home Winter 2011, p104