Maple Rosemary Chicken
from Paula Croteau, Farmhouse Kitchen, Southold*

4 chicken thighs
1 tablespoon butter
1 tablespoon fresh rosemary
3 tablespoon maple syrup
2 tsp cider vinegar
Coarse salt & fresh ground pepper

Preheat oven to 450 degrees.
Line a shallow baking pan with foil, then butter foil.
Rinse chicken; pat dry; trim excess fat.
Generously season with salt & pepper.
Arrange chicken (skin side down) on prepared pan.
Bake for 10 minutes.
In a small saucepan combine butter, rosemary & maple syrup.
Simmer mixture, stirring occasionally, for about 5 minutes. Take off heat; stir in vinegar.
After 10 minutes baking time turn chicken.
Spoon on about half of rosemary mixture.
Bake 10 minutes longer, spoon on remaining glaze.
Bake10-15 minutes longer, until golden brown (& 165 degrees) Transfer chicken to plates.
Spoon on pan juices.
Garnish with fresh rosemary. Serves 2

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Paula Croteau

* Paula Croteau
lives in Southold with her husband, Michael, and their two children. Paula offers regular cooking classes in her own "Farmhouse Kitchen."