---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry
       Yield: 1 servings
       2    Chicken, broilers:young,
            -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
   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.