My amazing wife Amanda is one of the most talented overall chefs I’ve ever known – we first met and bonded over the fact we both had duck eggs in our fridge and she has more natural ability in the kitchen than most restaurant Chefs.
Last night, she was exhausted and came up with this recipe for a quick chicken dinner that took all of 10 minutes to make and was incredibly delicious. She used ingredients from a recent trip to Alaska lurking in our pantry and came up with no-fuss cooking at its finest!
Including the quartering of the chicken, it took all of 10 minutes of prep time! If you buy your chicken already cut-up, it will take you longer to preheat your oven than to prep the meal! 🙂
Birch syrup is like a lighter, mintier version of maple syrup that I am very partial to – I link to a source in the ingredients list. Try and you’ll be hooked for life as well, I promise!
Birch syrup is made from the sap of birch trees, and produced in much the same way as maple syrup. It is seldom used for pancake or waffle syrup, more often it is used as an ingredient paired with pork or salmon dishes in sauces, glazes, and dressings, and as a flavoring in ice cream, beer, wine, and soft drinks.
It is condensed from the sap, which has about 0.5–2% percent sugar content, depending on the species of birch, location, weather, and season.
The finished syrup is 66% sugar or more to be classified as a syrup. Birch sap sugar is about 42–54% fructose and 45% glucose, with a small amount of sucrose and trace amounts of galactose.
The flavor of Alaska birch syrup has a distinctive and mineral-rich caramel-like taste that is not unlike molasses or balsamic condiment or some types of soy, with a hint of spiciness.
Different types of birch will produce slightly different flavor profiles; some more copper, others with hints of wildflower honey. Many people remark that while Birch syrup has the same sugar content of maple it is far more savory than sweet.
The chicken makes its own thick and rich sauce as it cooks and came out moist and delicious – a true family pleaser, the gravy is spectacular! As much as I love complex recipes, every now and again, a simple chicken dish like this really makes you feel loved and special. Alaska on a plate is what this is, IMHO!
A whole chicken, about 4 pounds, quartered and with wings removed and frozen for making into stock
¼ cup of Birch Syrup (Maple Syrup works if you don’t have it) You can order Alaskan Birch Syrup straight from the producer here.
½ cup Dijon Mustard, we prefer Edmond Fallon brand
Rice Wine Vinegar, 1 tablespoon
6 Fresh Sage Leaves, minced
2 Bay Leaves
Alaskan Sea Salt Flakes (or just use regular sea salt flakes or Kosher Salt)
Instructions
Mix together the syrup, mustard, vinegar and minced sage leaves and coat the chicken with the sauce.
Put two bay leaves in a Dutch oven – arrange the chicken on top of the bay leaves skin-side up, top with the remaining sauce and sprinkle sea salt flakes on top
Bake at 450 for about an hour in the non-covered Dutch Oven or until the skin is crispy and the internal chicken temp is 165.
Remove and serve!
Nutrition
Calories:239.49 kcal
Sugar:19.38 g
Sodium:1185.83 mg
Fat:6.71 g
Saturated Fat:1.64 g
Trans Fat:0.0 g
Carbohydrates:32.16 g
Fiber:1.93 g
Protein:12.78 g
Cholesterol:13.61 mg
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