glazed roasted chicken

The photo simply cannot do justice to the amazing flavor in this glaze.

Curried Maple-Mustard Chicken Breasts

Serves 4.  This tasty combination is from the August 2014 issue of Food and Wine magazine.  The glaze is just so wonderful – I think it would taste good on cardboard!

            1 stick butter, cut into pieces

            ½ c. pure maple syrup 

            ½ c. Dijon-style mustard

            1 Tbs. mild or hot curry powder

            ¼ tsp. cayenne

            kosher salt, ground black pepper

            four 12-oz., bone-in, skin-on chicken breast halves

Heat oven to 350 degrees.  In a 9- by 13-inch baking dish, combine butter with syrup, mustard, curry powder and cayenne.  Bake for about 5 minutes, until butter is melted.  Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes. 

Season chicken with salt and pepper, add to the baking dish and turn to coat with sauce.  Carefully spoon some sauce under the chicken skin.  Turn chicken breast side up and bake for about 45 minutes, basting occasionally, until chicken is glazed and meat registers 165 degrees on an instant read thermometer in the thickest part of the breast.  Transfer chicken to work surface and let rest for 10 minutes.

Cut chicken off the bones and transfer to plates.  Whisk pan sauce and spoon over chicken.  Serve, passing additional sauce at the table.