---------- Recipe via Meal-Master (tm) v8.01
       Title: Maple Syrup Broilers
  Categories: Canadian, Poultry
       Yield: 1 servings
       2    Chicken, broilers:young,            1 pn Aniseed
            -tender                             1 pn Savory
            Flour                               8 tb Maple syrup; 1 Tbsp per
            -Salt & pepper                           -piece of chicken
       4 tb Butter                            1/2 c  Cider or water
       2    Onions, large;thinly sliced    
   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.
   Source:_My Grandmother’s Kitchen_ by Mme. Jehane Benoit