Maple Chicken, Broccoli and Mashed Potatoes

Ingredients

• 2 pieces Boneless, skinless chicken breast (Approximately 200‑250 g each)
• 45 ml Dark maple syrup (3 tablespoons)
• 1 piece Shallot (Finely minced)
• 15 ml Sweet vinegar (such as apple cider vinegar or maple vinegar) (1 tablespoon)
• 100 ml Reduced chicken stock (Pre‑reduced or homemade)
• 60 g Unsalted butter (30 g for the sauce, 30 g for the mash)
• 400 g White-fleshed potatoes (2 medium, cut into large chunks)
• 50 ml Whole milk (To add to the mash for creaminess)
• 200 g Fresh broccoli (Florets separated into bouquets)
• 15 g Salt (10 g for the broccoli cooking water, 5 g for the potatoes)
• 2 g Ground black pepper (To taste)
• 15 ml Duck fat (or neutral oil) (For searing the chicken)

Instructions

1. Prepare the vegetables and aromatics

   Peel the potatoes, cut into large pieces. Separate the broccoli florets and rinse. Finely mince the shallot.

   Time: PT10M

2. Cook the potatoes

   Place the potato pieces in a saucepan, cover with cold water, add 5 g of salt and bring to a boil. Cook 20 minutes until tender.

   Time: PT20M

   Temperature: 100°C

3. Cook the broccoli

   Bring 1 L of salted water (10 g salt) to a boil. Submerge the broccoli florets for 4‑5 minutes until tender but still crisp. Drain and keep warm.

   Time: PT5M

   Temperature: 100°C

4. Sear the chicken

   Heat the pan over medium‑high heat (≈250 °C) and add the duck fat. Place the chicken breasts, lightly salt and sear 2 minutes on one side until golden brown.

   Time: PT2M

   Temperature: 250°C

5. Finish cooking the chicken

   Flip the chicken, reduce heat to medium, cook 3 minutes, cover the pan and cook 3 minutes more, then uncover and cook another 2 minutes until internal temperature reaches 75 °C.

   Time: PT8M

6. Prepare the maple sauce

   Remove the chicken and keep warm. In the same pan, add the minced shallot with a little butter, sweat for 1 minute. Deglaze with the vinegar, add the maple syrup and reduced chicken stock. Bring to a gentle boil then reduce by half (about 5‑6 minutes) until a coating consistency.

   Time: PT6M

7. Finish the sauce

   Stir in the 30 g of cold butter off the heat, whisk until a glossy emulsion forms.

   Time: PT2M

8. Prepare the mashed potatoes

   Drain the cooked potatoes, return them to the hot saucepan. Add 30 g butter, 50 ml milk, salt and pepper. Mash using a potato masher or fork, then whisk lightly for a smooth texture.

   Time: PT5M

9. Plating

   Place a portion of mash in the center of each plate, arrange the broccoli bouquets beside it, place the chicken breast on the mash and generously drizzle with maple sauce.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Boneless, skinless chicken breast: Turkey breast
• Instead of Dark maple syrup: Honey, Agave nectar
• Instead of Shallot: Red onion, Scallion
• Instead of Sweet vinegar (such as apple cider vinegar or maple vinegar): White wine vinegar
• Instead of Reduced chicken stock: Homemade chicken broth, Water + bouillon cube
• Instead of Unsalted butter: Margarine, Olive oil (for the sauce)
• Instead of White-fleshed potatoes: Yukon Gold potatoes
• Instead of Whole milk: 2% milk, Light cream
• Instead of Fresh broccoli: Cauliflower
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Duck fat (or neutral oil): Peanut oil, Sunflower oil

Equipment Needed

• Cutting board
• Chef's knife
• Medium saucepan
• Colander
• Heavy‑bottomed pan (e.g., cast‑iron skillet)
• Silicone spatula
• Whisk
• Ladle (optional)
• Kitchen thermometer (optional)
• Serving bowl
• Tongs

Critical Steps — Do Not Skip

• Sear the chicken over very high heat to obtain a golden crust.
• Reduce the sauce to a coating consistency to avoid it being too watery.
• Mash the potatoes without over‑working to keep an airy texture.

Chef Tips from the Video

• Use 100 % pure maple syrup for an authentic Quebec flavor.
• Duck fat adds a rich flavor; otherwise, a high‑smoke‑point oil works.
• Lightly sprinkle orange zest for a citrus note that pairs well with maple.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container 3‑4 days.

Freezer: Chicken and sauce freeze separately up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Par‑cook the potatoes and keep warm; the mash can be gently reheated with a splash of milk.
• Maple sauce can be made ahead and reheated over low heat adding a little butter.