Picture of Samuel Joubert

A recipe from Samuel Joubert Le Coup de Grâce

Maple chicken with garlic balsamic vinaigrette

Served with roasted carrots

  • 4 servings
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  1. Combine maple syrup, balsamic vinegar, olive oil, garlic and Provence herbs in a large bowl. Add salt and pepper to taste and mix well.
  2. Place chicken thighs in an airtight container and pour in three quarters of the marinade. Close the container, shake, and refrigerate 3 hours. Refrigerate remaining marinade as well.
  3. Preheat oven to 425°F (220°C).
  4. Mix carrots and remaining marinade in a large bowl, lightly drain, and place on a large baking sheet.
  5. Drain chicken thighs and place among the carrots. Bake for 20–25 minutes or until chicken and carrots are cooked. Serve immediately.
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