At one time, every town in the Dutch and Belgian region of Limburg had its own master appelstroop-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 appelstroop makers left who still embrace the traditional way of cooking syrup. Buy your own online for this recipe and enjoy.
Why Pair Chicken, Mustard, and Appelstroop?
Pairing appelstroop with chicken and mustard creates a unique and satisfying contrast of flavors. The sweetness of the appelstroop complements the savory, rich taste of the chicken, while the mustard adds a tangy kick that enhances the overall dish. This combination can elevate the meal by balancing sweetness, acidity, and umami, making for a more complex and satisfying flavor profile.
Chicken in Mustard and Appelstroop
Description
Appelstroop adds an extra bit of umami to this recipe.
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
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