Maple Chicken with Apple Chutney

This chicken dish emphasizes fall flavors. First, the chicken soaks overnight in a maple brine. It is then stuffed with apples and roasted. Serve it alongside this delicious apple chutney for an amazing holiday meal. You could easily use turkey instead of chicken if you must have turkey on your holiday table. This makes about 8 servings

2014-10-05 12.17.06

Maple Chicken
1/2 cup maple syrup
1 Tbsp sea salt
1 tsp dry mustard
1 Tbsp honey mustard
1 Tbsp apple cider vinegar
6 cups water
1 3-4 lb whole chicken
1 apple, sliced
1 onion, cut into chunks
2 celery stalks, diced
1 cup baby carrots
Chicken rub
1 tsp sea salt
1/2 tsp black pepper
1 tsp cinnamon
1/2 tsp paprika
1/4 tsp cumin
Apple Chutney
3 large apples, peeled and shredded
1 cup wine (I used a Pinot Grigio)
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp sea salt
1/2 tsp black pepper

  • In a large saucepan, combine maple syrup, sea salt, dry mustard, honey mustard, vinegar and water. Cook over medium heat until just boiling, stirring frequently. Remove from heat and let cool completely.
  • Place chicken in a large bowl. Pour maple brine mixture over chicken. The liquid should cover the chicken; if necessary, add water until chicken is covered. Cover bowl with foil and place in the fridge overnight (or 6-24 hours). Remove from fridge and discard brine.
  • Place chicken, breast side up, in a large roasting pan. Stuff with as many apples, onions, celery and carrots as possible. Place the remaining apples, onions, celery and carrots on the bottom of the pan, under and around chicken.
  • Mix together dry rub ingredients in a small bowl. Rub over chicken. Cover pan loosely with foil. Bake at 350F for about 2-3 hours.
  • Check temperature at about two hours to see if it reaches 180 F. Remove from oven and let set about 20 minutes, covered.
  • While chicken is roasting, combine apple chutney ingredients in a large saucepan. Bring to a boil over low heat. Cover and let cook slowly until apples are soft and liquid is mostly absorbed (about 20 minutes).
  • Top chicken with a little chutney and serve.

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