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Source: Food and Wine Quick from Scratch

Roast Chicken with Maple Pepper Glaze and Sweet Potatoes
You’ll look forward to a cool weather just so you can make this irresistible dish. The maple pepper glaze laced with bourbon gives the chicken an extra-crisp skin and drips down to flavor the sweet potatoes as they roast alongside.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 60 minutes
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2 pounds sweet potatoes, (about three), peeled, and cut into 1 1/2-inch pieces
2 tablespoons cooking oil
1 teaspoon salt
1 1/4 teaspoons fresh ground black pepper
1 whole chicken, 3 to 3 1/2 pounds
1 tablespoon butter, cut into small pieces
6 tablespoons maple syrup
1 1/2 tablespoons bourbon




Heat the oven to 425 degrees. In a large roasting pan, toss the sweet potatoes with 1 tablespoon of the oil , 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Push them to the edges of the pan, leaving a space in the center for the chicken.

Rub the cavity of the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Twist the wings behind the back and tie the legs together. Put the chicken, breast-side up, in the center of the roasting pan. Coat the chicken with the remaining tablespoon oil, sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper, and dot with the butter. Roast the chicken for 30 minutes.

Meanwhile, in a small bowl, combine the maple syrup, bourbon, and the remaining 3/4 teaspoon pepper. Remove the roasting pan from the oven and stir the potatoes. Brush the chicken with about 2 tablespoons of the glaze and drizzle the potatoes with about 1/2 tablespoon of the glaze. Return the pan to the oven and cook, stirring the potatoes and brushing the chicken with the remaining glaze 2 more times, until the chicken and potatoes are just done, about 30 minutes longer. Transfer the bird and potatoes to a plate and leave to rest in a warm spot for about 10 minutes.

Meanwhile, pour off the fat from the roasting pan. Add any accumulated juices from the chicken to the liquid in the pan. Serve the chicken with the pan juices and sweet potatoes


Wine Recommendation: With ingredients like maple syrup, bourbon, and sweet potatoes, this dish should be matched with an all-American wine. The best choice is a fruity zinfandel from California.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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