Poulet a lerable au vinaigre balsamique et a lail

In collaboration with
Samuel Joubert, Le Coup de Grâce

Served with roasted carrots

2-4 Portions
2h Prepping
25 min Cooking
Recipe Easy


  • 1/2 cup (125 ml) maple syrup
  • 1/3 cup (85 ml) balsamic vinegar
  • 1/4 cup (65 ml) olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 tsp. (3 ml) Provence herbs
  • 700 g Nantes carrots, halved or quartered lengthwise
  • Salt and ground pepper


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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.