Herbed Chicken Supremes with a Sweet Potato Fricassee and Maple Brussels Sprouts

Poultry / Recipes with Maple Syrup

Preparation Time:
Cooking Time:
4 portions
Metric Imperial



  • 4 free-range chicken supremes, 225 g (1/2 lb) each
  • Salt and pepper
  • 1 tbsp thyme
  • 1 tbsp vegetable oil
  • 2/3 cup water
  • 2 tbsp unsalted butter
  • 1 c. à soupe maple syrup (preferably amber syrup for its rich flavour)


  • 20 Brussels sprouts, trimmed
  • 1 tbsp vegetable oil
  • 3 large sweet potatoes, peeled and cut into large cubes
  • 2 French shallots, peeled and finely minced
  • 2 tbsp maple syrup (preferably amber syrup for its rich flavour)
  • Salt and pepper
  • 2 tsp unsalted butter



  1. Preheat oven to 375° F (190° C).
  2. Season the chicken on all sides with salt, pepper, and thyme.
  3. In an ovenproof pan or on a grill, heat the oil and sear the chicken to colour it on both sides.
  4. Put in oven to bake for 15 minutes.
  5. Remove from oven and set chicken aside.
  6. Add water to pan with cooking juices over medium heat. Let liquid reduce for 2 minutes, turn off heat, and add the butter and maple syrup. Whisk or stir well with a spoon. Season to taste with salt and pepper. The sauce is ready!


  1. Boil Brussels sprouts in salted water for 3 minutes. Cool quickly in an ice bath. Drain.
  2. Cut sprouts in half and set aside.
  3. Add vegetable oil to skillet and heat on high. Add sweet potato cubes and lightly brown, about 5 minutes. Lower heat and add the shallots and sprouts.
  4. Sauté another 5 minutes, then add the maple syrup, and season with salt and pepper. Turn off heat and add the butter. Stir well.


  1. Arrange vegetables (straining out liquid if necessary) on each plate. Place chicken supremes on top and dress with sauce.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Olivier Perret


Poultry Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.