A harmonious fusion of Japanese umami and Canadian sweetness that transforms humble ingredients into an extraordinary di ...

Imagine tender chunks of chicken coated in a sticky maple-brown sugar glaze, studded with crispy bits of bacon. It’s the ...

• 1 cup pure maple syrup • 1/4 cup fresh lime juice • 3 tablespoons soy sauce • 2 teaspoons minced garlic • 1 fryer chicken, 5 1/2 to 6 pounds, cleaned and patted dry • 1 Michigan ...

2 pounds skin-on, bone-in chicken breasts, cut into large chunksKosher salt2 tablespoons extra-virgin olive oil2 apples (1 red, 1 green), cored and cut into wedges8 medium shallots, quartered ...

1. Make the glaze: Simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Keep warm. 2. Place the chicken in a large zipper lock bag with the rest of the ...

2.In a small saucepan, mix together maple syrup, bourbon, brown sugar and pepper, if using. Bring to a boil, reduce the heat and simmer until it reaches the thickness of a syrup.

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Add the onions to the skillet and cook for 2 minutes, stirring occasionally.

I’m on the hunt for a fresh set of easy weeknight dinners, and there are three things that every recipe has to have before it makes it onto my menu. First, pantry and fridge staples and shortcuts must ...

Scrunch the chicken onto metal skewers, then set on a rimmed baking sheet. Broil until well browned, about 12 minutes, flipping once. Brush lightly with the soy-maple mixture, then broil until ...

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