Maple-Glazed Chicken

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Very delicious! Only recommendation... serve over rice to soak in the yummy juices.

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Thank you for this wonderful recipe! I made this wonderful dish according to your recipe.

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This was awesome! I have some very very picky eaters in my house and everyone loved it! I did make a couple of changes. I used red wine vinegar, I omitted the salt and used plenty of pepper. I also used boneless chicken thighs and just cut them into chunks..It was excellent! I will definitely be making this again.

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Easy to fix and very tasty. Only problem - I didn't make enough!

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Unique and good flavor. I hate working with bone in skin on chicken and instead used boneless skinless chicken tenders. The apples didn't turn out mushy when cooked for the allotted time. The shallots were a little strong when eaten on there own, next time I would cut them up into smaller pieces. The balsamic vinegar and apple cider vinegar combined and caramelized a bit to form a very robust and rich glaze.

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Very good, fast and simple - even my teenage daughters and ten year old son loved it.

I made a few modifications due to readily available ingredients. I used skinless chicken, sweet onion for shallots, red wine vinegar, doubled the sauce so we would have plenty when served with rice, and sprinkled feta cheese on each serving.

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Yummy! and easy to make.

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Easy to prepare. Amazing flavor. I never thought that the flavor would be so outstanding. I had my local butcher cut the chicken for me, which made this easier for me. Next time I will probably have him cut it in smaller pieces. I had to put the chicken in the oven @ 350 degrees, to completely cook it. This is definitely a recipe that will go into my recipe book for future dinners.

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Wonderful! I also used boneless skinless chicken breast, and took the idea to use the parsnip too. Great tanginess and sweetness. I will certainly be making this again! Nice change from the normal savory tastes.

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A mushy, watery mess. Won't make this again