Categories: Poultry 
      Yield: 1 servings 
  
      2    Chicken, broilers:young, 
           -tender 
           Flour 
           -Salt & pepper 
      4 tb Butter 
      2    Onions, large;thinly sliced 
      1 pn Aniseed 
      1 pn Savory 
      8 tb Maple syrup; 1 Tbsp per 
           -piece of chicken 
    1/2 c  Cider or water 
  
  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.