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Maple roasted chicken breast with sage and onion risotto Recipe

Ingredients for people

    For the meat
  • Chicken breast(s) - skin on : 6 whole
  • Maple syrup : 100 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 100 ml

  • For the stock
  • Chicken stock : 1500 ml
  • Risotto rice : 300 g

  • For the rest of the recipe
  • Onion(s) : 3 whole
  • Sage sprig(s) : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 60 ml
  • 1For the meat

    Season the chicken with salt and pepper. Place chicken skin side down in a cold non-stick pan with a bit of sunflower oil. Cook until the skin starts to get crispy. The turn the chicken over and colour the other side. Pour the maple syrup into the pan and turn the chicken over once more. Cook in the oven on full power for 14 minutes.

    Remove and allow to rest.

  • 2For the stock

    Boil the water and whisk in the stock cube.

  • 3For the risotto

    Finely dice the onion and julienne the sage.

    Sweat the onion until transparent. Add the rice and then add one ladleful of stock. Allow the rice to absorb the stock before adding the next ladle. Continue to add the stock ladle by ladle in this way until the rice is tender. Season with salt and pepper and add the sage at last minute to prevent it from turning brown.

Chef's tip

«Always add the maple syrup halfway through cooking to prevent it from burning.»

Chicken roasted in maple syrup with a classic onion risotto finished with fresh sage.

Rate this recipe :

(12 votes)

  • Preparation  10mins
  • Cooking time  18mins
  • Rest time  0h