Poussins au sirop d'erable (pour la visite) From Mme Benoit, "This was a dish for company and always a source of discussion between my grandparents as they had to decide which of the chickens were the most tender. I still have the earthenware dish and I often (not just for company) make this delicious casserole. Quarter 2 very tender young broiler. Roll each piece in flour seasoned with salt and pepper. Brown in 4 Tablespoon butter. Place the chicken pieces,as they are browned in an attractive ovenproof earthenware casserole. Add 2 large thinly sliced onions to the fat in the fry pan, brown, and pour on top of the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory and pour 1 Tablespoon maple syrup over each piece of chicken. Deglaze the frying pan with half cup cider or water and pour over the chicken. Bake 40 minutes, uncovered, in a 180ºC oven.