Prep. time: 5 minutes
Cooking time: About 2 hours 45 minutes

A traditional recipe drawn from the specialties of Pierre Faucher of the Sucrerie de la Montagne in Rigaud, Quebec

1. Combine the flour, paprika, pepper and nutmeg; coat the chicken with this mixture.
2. Heat some butter in a Dutch oven. Brown the chicken on all sides and remove it.
3. Deglaze the pan with maple syrup.
4. Return the chicken to the sauce and add a little hot water.
5. Place into a 180°C / 350°F oven and cook for about 2 1/2 hours, uncovered.
6. Baste the chicken several times, turning occasionally.