Oh yeah! This chicken has it all! The three S’s — Sweet. Savoury. Spicy. And to top it off, it’s darned delicious! Glazed with maple syrup and Irish whiskey, it even has won the approval of an incomprehensibly lovely Italian!
Before getting to this incredible recipe, you need to meet Silvia.
An exchange student from the big city of Milan to small-town Cambridge, MN a couple years ago, I got to know Silvia through the church youth group. As you can tell, her smile lights up a room — and her heart is as sweet and compassionate as she is beautiful. We only had a couple hours to catch up on events of the past 2 years, but it was wonderful. And now, more than ever, I need to be saving my pennies for a trip to Italy!
During our short visit, Silvia helped photograph the chicken. And then, of course, we had to eat it!
Cut chicken breasts into similar-sized chunks, and put into a large bowl. Plan on 1 breast per adult, but if you need more than three, plan on wiping out the pan between batches, so the coating doesn’t burn. Or just use two skillets.
Add the garlic powder, onion powder, parsley, ground cloves, white pepper, kosher salt, and cayenne pepper. Now, I have a friend who doesn’t like cloves. I know! How strange is that?!?! But, you can’t taste the ground cloves in here. They contribute to a full-spectrum of taste that would be sadly missed if you eliminate the ingredient.
Toss that around, making sure the spices cover all of the chicken. (Many recipes have you mix the spices with flour, then toss with the meat, but this method causes the flavour to adhere to the chicken better.)
Then add the flour (I used this gluten free flour blend) and get all the chicken coated evenly.
Get the maple syrup and Jameson whiskey poured up in advance, because this moves quickly!
Heat the largest frying pan you own. On my really sweet induction cooktop, I used 7 1/2, but on a gas or electric range, you’ll want pretty high heat. Add oil, and when it begins to shimmer, add the chicken. You can put all the chicken in at one time, as long as it’s single-layer. (Ignore common rules about browning meat.) The oil should sizzle!!!
Don’t touch the meat for about 3 minutes, or until the edges turn opaque. Then flip over for another 3 minutes. (I actually wore an oven mitt while holding the tongs to flip the meat. I’m such a wimp about my hands, but playing piano is more important to me than looking cool in the kitchen!) 😂
Pour in the maple syrup, which will bubble furiously. (If the chicken is burning, turn the heat down a bit, but otherwise leave it at a high temp.) After a minute or two, stir the chicken to coat it with the maple syrup.
Then, with lid in hand in case of a flame-up, add the whiskey. And stand back. I’ve never had alcohol flame, but it’s always smart to be prepared.
Let the alcohol cook off for about 2 minutes, then stir to coat all the chicken. Give it another minute or two, and you’ll see the syrup and whiskey create the most incredible glaze on your herbed and spiced chicken.
There are just no words to describe how delicious this is! And because it’s March, and because I loved visiting Ireland, here’s a beautiful piece of Irish linen with the traditional Celtic knot pattern.
Paired with a cup of Irish coffee, everyone can wear green!
Silvia did a great job taking pictures!
Print
Herbed Chicken with Maple and Irish Whiskey Glaze
Description
Most amazing, quick chicken dish ever.
Ingredients
- 2–3 pounds chicken breast (3 large breasts), cut into chunks
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cloves
- 1/2 tsp white pepper
- 1/2 tsp kosher salt
- 1/4 cup flour
- 1/4 cup oil
- 1/2 cup pure maple syrup
- 1/4 cup Jameson whiskey
Instructions
- Cut chicken into chunks, place in large bowl, and toss with herbs, salt, and pepper
- Add flour, and toss herbed chicken, coating evenly
- Heat large skillet over high heat, add oil. When oil is hot and shimmering (but not smoking) add chicken, single layer, over entire pan. (Be careful – this will splatter!)
- Cook for 3 minutes, until edges are nicely opaque. Then flip chicken for another 3 minutes.
- Pour in maple syrup, which will bubble violently. Cook for 2 minutes, then stir to coat chicken.
- Pour in whiskey – be prepared with a lid in case it flames up. Cook another 2 minutes, then stir to coat chicken.
- Serve with brown rice, salad, or roasted vegetables.
As a former gas-cooktop-snob, I am totally won over by the economy, adjustability, and simplicity (when it comes to cleaning) of my induction cooktop. I’ll never go back! All the oil splatters wipe off in an instant. What’s not to love about that?
