Title: Maple syrup broilers
 Categories: French can, Poultry, Benoit
      Yield: 1 servings
 
      2    Chicken, broilers:young,
           -tender
           Flour
           -Salt & pepper
      4 tb Butter
      2    Onions, large;thinly sliced
      1 pn Aniseed
      1 pn Savory
      8 tb Maple syrup; 1 Tbsp per
           -piece of chicken
    1/2 c  Cider or water
 
  Poussins au sirop d'erable (pour la visite)
  
  From Mme Benoit, "This was a dish for company and always a source of
  discussion between my grandparents as they had to decide which of the
  chickens were the most tender. I still have the earthenware dish and I
  often (not just for company) make this delicious casserole.
  
  Quarter 2 very tender young broiler. Roll each piece in flour
  seasoned with salt and pepper. Brown in 4 Tbsp butter. Place the
  chicken pieces,as they are browned in an attractive ovenproof
  earthenware casserole. Add 2 large thinly sliced onions to the fat in
  the fry pan, brown, and pour on top of the chicken. Salt and pepper.
  Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple
  syrup over each piece of chicken. Deglaze the frying pan with 1/2 cup
  cider or water and pour over the chicken. Bake 40 minutes, uncovered,
  in a 350F oven.