Cuisses de poulet rôties au glaçage au bourbon et à l’érable

Ingrédients

• 2 tablespoons butter (divided)
• 1 tablespoon olive oil
• 4 chicken legs with thigh bone removed (air dried in fridge with salt and pepper)
• 1/2 cup bourbon
• 1/2 cup maple syrup
• 2 cups chicken stock
• 1 tablespoon finely chopped parsley and thyme
• Salt and pepper (to taste)

Préparation

1. 1

   Heat oven to 350°.

2. 2

   In a skillet, melt butter and oil and place chicken legs skin side down. Sear the chicken legs; flip once and sear the other side. Holding the legs in the pan with tongs, pour off excess fat into a dish before putting pan back over the flame. Pour bourbon over the chicken, then return pan to the flame; tilt the pan to ignite the whiskey.

3. 3

   Once flame subsides, add maple syrup and chicken stock to the pan, bring to a boil, and throw the whole pan into the preheated oven for 35 minutes. Remove pan from the oven, transfer the chicken to a heatproof platter and return to the oven to stay warm.

4. 4

   Place pan with cooking liquid on a high flame, bring to boil and reduce to a thick syrup. Take the syrup off the heat and swirl in a tablespoon of butter. Divide chicken among four plates and drizzle sauce on top. Garnish with chopped parsley and thyme.