Herbed Chicken Supremes with a Sweet Potato Fricassee and Maple Brussels Sprouts | Maple from Canada

Ingredients

• 4 free-range chicken supremes, <strong>225 g</strong> <strong>(1/2 lb) </strong>each
• Salt and pepper
• 3 g (1 tbsp) thyme
• 15 ml (1 tbsp) vegetable oil
• 170 ml (2/3 cup) water
• 30 g (2 tbsp) unsalted butter
• 15 ml (1 c. à soupe) maple syrup (preferably amber syrup for its rich flavour)
• 20 Brussels sprouts, trimmed
• 3 large sweet potatoes, peeled and cut into large cubes
• 2 French shallots, peeled and finely minced
• 30 ml (2 tbsp) maple syrup (preferably amber syrup for its rich flavour)
• 10 g (2 tsp) unsalted butter