Salmon with Lentils

Warm, tender chicken served with a maple mustard glaze, rutabaga mash and escarole with lemon butter.
Directions for: Maple Mustard Glazed Brick Chicken with Maple Rutabaga Mash, Maple Bacon Bean Cassoulet

Ingredients

Maple & Bacon Baked Beans

2 cup white navy beans, soaked overnight

6 slices bacon, cut into lardons

1 onion, peeled and diced

4 clove garlic, finely chopped

3 Tbsp brown sugar

2 Tbsp Dijon mustard

2 Tbsp molasses

cup pure maple syrup

2 cup tomato sauce

1 cup water

salt and pepper

Maple Mustard Glaze Chicken

1 whole chicken (about 3 1/2 lbs), halved, back and breast bones removed (leave the rib bones)

cup maple syrup

cup chicken stock

cup Dijon mustard

2 Tbsp butter

2 Tbsp olive oil

salt and pepper

Rutabaga Mash with Maple Syrup

1 lb(s) rutabaga, peeled, cut into 1-inch pieces

cup whole milk

cup unsalted butter

cup maple syrup

salt and pepper

Escarole with Lemon Butter

2 lb(s) escarole (about 2 heads), cored and coarsely chopped

3 Tbsp butter, room temperature

1 lemon, zest and juice

2 Tbsp parsley, finely chopped

salt and pepper

Directions

Maple & Bacon Baked Beans

1. To make the beans, preheat the oven to 325 F. Drain the beans and place them in a pot with enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer for about an hour, or until beans are soft. Drain excess water from the beans and place them in an ovenproof casserole dish.

2. In a large saut pan over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the bacon to the beans. Add the onions and garlic to the pan and cook, stirring often, until the onions are golden brown and add to the beans. Add the brown sugar, mustard, molasses, maple syrup, tomato sauce and water to the beans and stir to blend thoroughly. Season with salt and pepper. Cover the casserole and bake for about 2 hours. The beans are done when the liquid is very thick.

Maple Mustard Glaze Chicken

1. To make the maple mustard glaze for the chicken, bring the maple syrup, chicken stock and mustard to a boil in medium saucepan then simmer the mixture for 20 minutes. Remove the maple mustard glaze from the heat and whisk in the butter and let cool.

2. To make the chicken, preheat your oven to 400F. Season the chicken with salt and pepper. Lay the chicken flat, skin side up. Heat the olive oil in 12-14 cast-iron skillet. Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, and then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over. Baste the chicken with the maple mustard glaze and continue cooking another 10 minutes or so, until done. Remove from oven and glaze again. Cut into serving sized pieces.

Rutabaga Mash with Maple Syrup

1. To make the rutabagas, add the rutabagas to a large pot of boiling salted water and cook until tender, about 20 minutes. Drain the rutabagas and return to pot, and mash. Stir in the butter, milk, and maple syrup and mix together well. Season with salt and pepper and keep warm.

Escarole with Lemon Butter

1. To make the escarole melt the butter, lemon juice and zest together in a saut pan over medium high. Add the escarole and cook for 2-3 minutes or until just starting to wilt. Season with salt and pepper.

2. To serve, spoon the rutabaga mash and escarole onto warm dinner plates. Place the chicken on top of the rutabaga mash. Serve the maple baked beans family style from the casserole.

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