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Chef David Slater glazes chicken breasts with maple syrup, sherry vinegar and orange juice infused with anise and other spices. Then he serves them with a confited chicken leg, caramelized root vegetables, braised kale and crisp Benton's bacon. To make it even easier, glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and skip the confited leg and root vegetables.