Chicken in Mustard and Applestroop
Photography by Maarten Vanderwal // Food Styling by Ingmar Niezen
The Dutch province of Limburg is famous for its appelstroop, a dark brown syrup made of apples, pears and nothing else. You can cook with it, spread it on toast, or drizzle it on pancakes and desserts. At one time, every town in Limburg had its own master syrup-maker. Sometimes even more than one. Making the syrup was a way of preserving the fruit into a food that would sustain families through the long winter to come. This syrup-making tradition largely disappeared when factories took over and used sugar beets as their main resource. Fortunately, there are a few syrup makers left who still embrace the traditional way of cooking syrup.
You can find a jar of real Dutch appelstroop online and try this delicious dish.
For other appelstroop recipes: Beer and Beef Stew with Appelstroop, Sautéed Endive with Appelstroop and Five Spices, Savory Boffert Cake, Pear Tatin with Walnuts, Ginger and Appelstroop, and a local version from Executive Chef Jessica Lewis at The Oaklander’s Spirits & Tales restaurant, Polish Honey Cake with homemade Apple and Pear Syrup
Chicken in Mustard and Apple Pear Syrup
Serves 4 to 6
Ingredients
3 tbsp grainy mustard
3 tbsp Apple Pear Syrup
2 tbsp olive oil
1 red chili pepper, diced
2 tbsp sage, chopped
2½ lb chicken parts
2 red onions, cut lengthwise in eighths
2 pears, peeled and cut lengthwise in eighths
2 tbsp lemon juice
Instructions
Preheat oven to 350 degrees. Mix mustard, syrup, chili pepper, half of the sage leaves and olive oil. Set aside.
Place the chicken in a large baking dish and sprinkle with salt and pepper. Toss the onion and pear with the lemon juice and place with the chicken.
Pour over the mixture and remaining sage leaves.
Roast the chicken for about 50 minutes until golden brown and done.
STORY and PROP STYLING BY MARIAN FLINT // PHOTOGRAPHY BY MAARTEN VANDERWAL // RECIPE AND FOOD STYLING BY INGMAR NIEZEN
Don’t miss a single delicious thing!