Garlic Chicken with Maple-Chipotle Glaze |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
4 chicken leg quarters |
1-1/4 teaspoons kosher salt, divided |
1/2 teaspoon coarsely ground pepper |
1 cup king arthur unbleached 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:
1. With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 teaspoon salt and pepper.
2. 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.
3. 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.
4. 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.
5. Bake, uncovered, at 375° for 45-50 minutes or until a meat thermometer reads 180° and potatoes are tender.
6. In a small bowl, combine the glaze ingredients. Brush over chicken just before serving. Yield: 4 servings.
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