Chicken with Black-Pepper Maple Sauce

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This pan-pressed chicken with black-pepper maple sauce is a sophisticated take on a classic roast bird. By removing the backbone and pressing the chicken under weights in a hot frying pan—a technique often called 'chicken under a brick'—you ensure the skin achieves a perfectly even, golden-brown finish while the meat remains succulent. The savoury depth of the chicken pairs beautifully with the punchy heat of toasted peppercorns and the rich sweetness of dark maple syrup.

As a high-protein main course, this dish is both nourishing and deeply satisfying. The cider vinegar deglazes the pan to capture every bit of caramelised flavour, creating a glossy, restaurant-quality sauce that feels truly indulgent. Serve it with steamed seasonal greens or roasted root vegetables for a balanced homemade meal that is certain to impress your dinner guests.

Ingredients for Chicken with Black-Pepper Maple Sauce

1 (3- to 3 1/2-lb) whole chicken
1 כפית מלח
1/4 כפיות פלפל שחור
5 כפות חמאה ללא מלח
2 (3-inch-long) sprigs fresh rosemary plus 1 (1-inch-long) sprig
1 כף גרגרי פלפל שחור שלמים
60ml dark amber or Grade B maple syrup
180ml reduced-sodium chicken broth
60ml cider vinegar
kitchen shears
2 (10-inch) heavy skillets (one well-seasoned cast-iron or heavy nonstick)
a 10-inch round of parchment paper
5 to 2.7kg of weights such as 3 (800g) cans of tomatoes

How to make Chicken with Black-Pepper Maple Sauce

Cut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in centre of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through slit. Tuck wing tips under breast. Sprinkle chicken all over with salt and ground pepper.

Heat 45ml butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add chicken, skin side down, and arrange larger rosemary sprigs over chicken. Cover with parchment round and second skillet, then top with weights. Cook chicken until skin is browned, about 15 minutes. Remove and reserve weights, top skillet, parchment, and rosemary, then carefully loosen chicken from skillet with a spatula. Turn chicken over and re-place rosemary sprigs, then re-cover with parchment, skillet, and weights. Cook until chicken is just cooked through, 15 to 20 minutes more.

Toast peppercorns in a dry 1-quart heavy saucepan over moderate heat, shaking pan occasionally, until fragrant, about 3 minutes. Transfer to a clean cutting board and coarsely crush with a rolling pin. Return peppercorns to saucepan and bring to a simmer with syrup, 120ml broth, and small rosemary sprig, then reduce heat and simmer 20 minutes.

Transfer chicken to a platter and loosely cover with foil. Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half. Stir in maple mixture and remaining 60ml broth and boil until slightly syrupy, about 3 minutes. Reduce heat to low and swirl in remaining 2 tablespoons butter. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids. Serve chicken with sauce.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.