• 15 mL (1 tbsp.) butter
• 15 mL (1 tbsp.) olive oil
• 10 small French shallots, peeled
• 4 small cloves garlic, halved
• Salt and ground pepper to taste
• 90 mL (6 tbsp.) maple syrup
• 1 small whole chicken (1 kg/2.2 lb.), cut into 6 pieces
• 125 mL (½ cup) dry white wine
• 500 mL (2 cups) chicken broth
• 1 sprig fresh thyme
• 5 mL (1 tsp.) celery salt
• 10 mL (2 tsp.) dried rosemary
• 15 mL (1 tbsp.) beurre manié (combination of equal amounts of softened butter and flour)

1. Melt butter in oil in a casserole pot. Sweat and sauté shallots and garlic for 4 minutes over medium heat. Salt and pepper, then remove from pot. Set aside.
2. Pour maple syrup into pot and sear chicken pieces on all sides for a few minutes over medium-high heat. Add garlic and shallots.
3. Deglaze with white wine. Moisten with chicken broth. Salt and pepper to taste. Add thyme, celery salt and rosemary. Cover and simmer over low heat for 2 hours.
4. Place chicken pieces and shallots in a serving dish and top with sauce. Serve with root vegetables. If a thicker sauce is desired, pour sauce into a small saucepan, add beurre manié, whip vigorously and heat for a few minutes over medium until smooth.

Serves: 4-6