Garlic Chicken with Maple-Chipotle Glaze
By knrr2003
Ingredients
- 4 chicken leg quarters
- 1-1/4 tsp kosher salt, divided
- 1/2 tsp coarsely ground pepper
- 1 cup all-purpose flour
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- 1/2 tsp dried marjoram
- 1/4 tsp dried parsley flakes
- 1 egg, lightly beaten
- 1/2 cup 2% milk
- 1 tbsp lemon juice
- 1/2 cup plus 1 tbsp canola oil, divided
- 1/2 lb red potatoes, halved
- 1 medium onion, halved and sliced
- 20 garlic cloves, peeled
- GLAZE
- 1/3 cup maple syrup
- 2 tsp finely chopped chipotle peppers in adabo sauce
- 1 tsp dijon mustard
- 3/4 tsp kosher salt
- 1/2 tsp chili powder
Details
Servings 4
Preparation time 35mins
Cooking time 75mins
Preparation
Step 1
With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 tsp salt and pepper.
In a large resealed plastic bag, combine 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.
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.
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.
Bake uncovered at 375 for 45-50 minutes or until a meat thermometer reads 180 degrees and potatoes are fork tender.
In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.
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